Whole Red Snapper

Plan-O-Bob

I have a 5 lb, whole red snapper. Any suggestions on how to do it on the Large BGE?

BENTE

i like snapper with mango try this:::::


Snapper, Cilantro, Mango, Lime


6 Tbs olive oil
5 Tbs chopped fresh cilantro
3 Tbs fresh lime juice
1 1/2 tsp grated lime peel
4 5- to 6-ounce red snapper fillets
1 large mango, peeled, cut into thick wedges
3/4 tsp cumin seeds
8 large red-leaf lettuce leaves



1 Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, lime juice, and lime peel in small bowl. Season vinaigrette with salt and pepper. Brush all sides of fish and mango with some of vinaigrette. Reserve remaining vinaigrette. Sprinkle fish and mango with salt, pepper, and cumin seeds. Grill fish without turning until fish is just opaque in center and mango is soft and beginning to brown, about 6 minutes.
2 Overlap 2 lettuce leaves on each of 4 plates. Top with fish and mango. Drizzle with remaining vinaigrette. Sprinkle with 1 tablespoon fresh cilantro.


Servings: 4

Cooking Tips
Serve with: Warm corn tortillas, Spanish rice, and grilled zucchini.

Recipe Source
Author: stike

Source: BGE Forum on 2008/05/31

Richard Fl

Here is one way.


Redfish, On The Half Shell

Here's my favorite... Redfish on the half shell


INGREDIENTS:
Lemon/Butter Sauce
In sauce pan place the following:
1 lb of real butter
1 medium onion diced
3 to 6 cloves of crushed garlic
Tony Chachere's Creole Seasoning
or salt and pepper to taste
Tabasco brand red sauce to taste (six to eight drops minimum) -Do not omit the Tobasco
1 Tbs of Lea & Perrins
Juice of 3 lemons
Stuffing
In a large mixing bowl place the following:
2 Bell Peppers diced
4 stalks of celery chopped
shrimp
lump crab meat
Tabasco brand red sauce( 6 to eight drops minimum)
1 Tbs Lea & Perrins
Salt & Pepper Very easy on the salt
3 cloves of crushed garlic
1 large onion diced
2 cups bread crumbs




To prepare the fish -
1 Fillet the Redfish leaving the skin and scales on.
2 Cut out the ribcage and use forceps or needle nose pliers to pull out the remaining bones in
3 the front half of the fillet.
4 Cut a pocket between the meat and the scales, but be careful not to go all the way through.
5 Sort of like a pita pocket.
Procedure:
Lemon/Butter Sauce
1 Place over low heat and let simmer for 30 minutes, stir occasionally.
2 Alternate stuffing: Saute bell pepper, garlic, and celery. Prepare "cornbread stuffing in a box".
3 Add sauteed vegetables. Add shrimp and crabmeat and simmer until shrimp is pink)
Alternate stuffing:
1 Add approximately half the lemon butter mix created above, combine until uniform, and simmer
2 until shrimp is just turning pink
3 Stuff the "pocket" with the mix
4 Place on grill, scales down, and baste with remaining lemon butter sauce.
5 Grill raised grid at 350 degF until the meat flakes. Meat should remain slightly firm but
6 flake easil


Recipe Type
Main Dish, Seafood

Recipe Source
Source: BGE Forum, El Jefe, 2007/06/25

Little Steven

Bob,

I can suggest two ways:

Cast iron dutch oven with some oil, hot and fast

Rub the fish with oil and grill at 400* for five minutes a side.

Steve

Scotty's Inferno

That's a good one Richard. Scott