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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Red Snapper & Mediterranean Sea Bass (Branzino)

RGBHVRGBHV Posts: 1,314
edited November -1 in EggHead Forum
I don't mind fish, but I'm not a huge fish eater. More of a steak and potato kind of guy.

We've been trying different cooks for a party next weekend. Todays cook was a whole Red Snapper and whole Mediterranean Sea Bass (Branzino).

The fish was stuff with butter, fresh herbs (thyme, sage, rosemary, dill, garlic) and some lemon. I rolled the fish in some banana leaves and cooked at 350 for about 15 minutes.

We all thought the fish was great - the sea bass very mild very few bones, the red snapper had more flavour and a lot of bones.

We've decided that this will be great for a small dinner party but (in our case) not very appropriate for a large party.

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Thanks for watching..

Michael

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