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Snapper and Amberjack Recipes?

edited 5:19PM in EggHead Forum
Anyone have any cooking tips for snapper and amberjack, respectively?
The amberjack steaks are quite nice/thick, while the snapper are, of course, thinner.[p]
I'm looking specifically for direction on temps, duration, set-up and seasoning. Thanks in advance.


  • TRexTRex Posts: 2,714
    Bill-the-Grill,[p]For seasoning, I prefer simple - salt, pepper, lime and lemon juice . . .[p]I would cook these like you would a steak, without resting. Do them hot and fast and go for a medium rare center.[p]TRex
  • Bill-the-Grill,
    take two lbs of fresh snapper fillets..marinade in olive oil, red wine vinegar, cilatro, chopped jalapeno and salt to taste,,cook on a medium hot grill (350) 2-3 minutes per side. can make a delicious salsa using a charred yellow pepper, red onion, tomato, cilantro....grill all and mix with red wine vinegar and salt to taste.........

  • TRex,
    I'd go for done...worms are scary...

  • Bill-the-Grill,
    Sorry, I'm not an amberjack fan... Too bloody of a meat. You might try smoking AJ low & slow.[p]As for snapper, AAAaaaahhhh a truly great filet! I fill the fire box completely to the top of the fire ring and light. Bottom vent wide open and lid closed with no vent cap/daisy wheel. I have a cast iron skillet that goes on the lowest grid directly above the fire. Be sure you light the fire in one spot directly under the center of the skillet. Let the Egg rip and get good & hot.[p]Whil the egg & skillet are getting nuclear, prepare your fish & seasonings. Rinse filets and pat dry with paper towels. Cut out any bones or "undesirables" on the filets. In a small sauce pan, melt a stick of butter and sprinkle a pinch of paprika into the butter. Once butter melts, place aside to cool. Stir occasionally while the mixture is cooling, this is important. For dry seasonings, I use 15% Tony Cacheres (sp?) creole seasoning, 10% Kosher salt and 75% Montreal Steak seasoning; blend well. Now that spices are blended well, transfer into a shaker that can be poured easily (large holes). Stir the cooled butter again. One egg and beat & after beating/whipping, pour into the cooled butter mixture, whip again. Now you are ready to visit Mrs. Egg.[p]Prepare a production line... you do not want the dome open longer than necessary. This is a messy preparation so it is best to have help. Close the bottom draft door and open the dome lid. Fish goes into wet mixture to thoroughly drench it, is sprinkled with seasoning on one side and placed seasoning side down. Next piece of fish, etc. Once the skillet is full, sprinkle the top sides of the fish and quickly close the lid. Open vent wide open. Peek after about 3 minutes. Close bottom vent, open dome & flip when the fish is cooked 2/3 - 3/4 through the filet (it will turn white as it cooks). Flip and repeat, but only 1-2 minutes.[p]Serves well with Yellow rice, steamed broccoli & carrots and fresh fruit salad. Left overs make great sandwiches![p]I hope I'm not too late of your asking for help. If I am, save this and try it next time. This recipe can be used for many types of fish... Flounder, Speckled Trout, Redfish, Halibut, Snapper, Grouper, etc. Be sure the filets are uniform thickness, about 1/2 - 3/4" thick.[p]Serve also with a sweet white Muscato wine, Miller Beer or Mountain Dew. ENJOY![p]Banker John[p]

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