How to cook whole Red Snapper on BGE

jdsses · March 2011

I want to cook a whole red snapper (appx. wt. 3 lbs.) on the BGE and not sure what best technique is since I just had it delivered yesterday.

Any one with experience at this?

Questions:

1. What grille/griddle/etc. (so could I use the
BGE cast iron grille, or do I need a griddle or
whatever to get best results?
2. What temperature?
3. Appx. how long?

Thanks

LFGEnergy · March 2011

You had a 3 lb snapper delivered yesterday?!? Man, you have a service-oriented fish monger there!!

Welcome to the forum! Lots of great info. Have not cooked a whole snapper, but suggest you type "whole fish" or "snapper" in the search forum box and you will get more opinions that you can shake a freshly delivered red snapper at! Try different ones - it is part of the experience!

Have fun, and welcome to the clubhouse.

And excuse the family squabble going on below.... :whistle: :ermm: :blush:

KIDDING FOLKS!!!

Photo Egg · March 2011

OK.
Clean and scale the fish very well.
Season the inside and outside with a little salt and pepper or your best seafood seasoning and fill with a little mango salsa.
Cook either high, raised grid or indirect at about 350.
I have also sandwiched between a folded cheap mesh throw away grid. Makes it easy to flip if you want.
Can also cut some slices in the fish and brush with butter.
As long as you don't over cook it it's hard to go wrong.

Some people even eat the eyes...

LFGEnergy · March 2011

Wow, dont know if jdsses will like the recipe, but I LOVE it!!! Looks great, and costco has been getting some great snapper lately! Love the mango salsa idea, and if you send me your address, will ship over the eyes as a great big thank you :ermm: :huh: :S !

Photo Egg · March 2011

Thanks Dave.
You can keep the eyes. More of a joke but this kid did eat them...LOL

Ripnem · March 2011

I usually just fillet and de-bone them, season and cook direct at 350-400 until I like the texture. this is a poor picture, but shows what an easy cook it can be.
small egg.

Looks like one of the first couple cooks too.

Photo Egg · March 2011

That is a mess of snapper. Great shot of how much food you can put on a Small BGE.

Mickey · March 2011

Darian:
OUTSTANDING :woohoo:
Got to try that....

Photo Egg · March 2011

Thanks Mickey.
Looks good plated as well.

Richard Fl · March 2011

If you wish to eggspand your horizons a little this will work great for the snapper.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=588760&catid=1

Ripnem · March 2011

This is the best I've done. :laugh:

Halibut

fed 14 that night

Misippi Egger · March 2011

I remember that post, Richard - sure looks great!

Did you place the bambo steamer top back on, or just use the closed dome as the cover?

Richard Fl · March 2011

Placed the top back on, but had soaked it with water to keep from burning in the high dome temp.

Photo Egg · March 2011

Damn Adam.
That is a full Egg...Great photo.

Davekatz · March 2011

Might be too late, but this is how I did mine:
Grilled Whole Red Snapper Veracruz

bitslammer · March 2011

Any suggestions on how to deal with all the pin bones? I did 2 of these babies that I bought from Costco and I wasn't aware of all of those bones. Pretty much ruined it for me.

I'd love to give it another try but maybe I need to go the fillet route. Too bad because nothing looks nicer than that whole fish but I just can't deal with the bones. I'm an odd bird I supposed because the first thing I do with anything such as pork chops, chicken etc. is to remove all the meat from the bones before eating. The exceptions are wings, ribs and turkey legs as those just need to have the bones.

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How to cook whole Red Snapper on BGE

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