Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Need Red Snapper recipes

SteveSteve Posts: 94
edited November -1 in EggHead Forum
I have some fresh caught red snapper and am looking for ways to grill it, any ideas?[p]THANKS

Comments

  • sprintersprinter Posts: 1,188
    Steve,[p]I like fillets of red snapper with some simple garlic butter and a few spices like oregano and thyme or maybe a bit of greek seasoning. Put that on, let it sit for a couple of hours, then grill direct (use a fish or vegetable pan) at 350 or so until the fish flakes nicely but dont let it dry out. I grill it with the skin on, others have taken the skin off, really doesnt make that much difference. Baste the fish with some of the extra garlic butter spice mixture during the cook. If you are not using a fish pan and have the skin on, I would turn it once during the cook. Without the skin it becomes a much trickier deal to turn it but I would recommend that you try VERY CAREFULLY.[p]If you have a WHOLE snapper (my favorite), I would suggest cleaning the fish (headed and gutted) and stuffing with some nice stuffing. (like you would stuff a turkey with). Tie the fish together with some butchers twine to keep the stuffing in. Then, grill it direct for about 25-30 minutes over about 325. Turn it gently a couple of times. You could also rub the cavity with some spices and lemon if you want.[p]Grilled snapper, red or white, is one of my favorite fish to grill. It has a wonderful flavor all on its own so be careful not to overpower it with a lot of extra "stuff".[p]Troy
  • char buddychar buddy Posts: 562
    Steve,[p]This may be too late for tonight, but go to the new recipes section and take a look at the
    "salt-crusted" branzino recipe. Subsitute the red snapper for the branzino. I saw some good looking snapper in the market today and I thought about trying this myself, but I've promised folks that we're gonna do ribs this weekend.[p]

Sign In or Register to comment.