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Red snapper
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atltire
Posts: 30
Can someone tell me a good way to grill Red Snapper.
Comments
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Assuming this is skin-on filet, one simple way is to dredge in butter, apply seasoning, then cook skin up for a few minutes, flip to skin down until it's done. When the center of the thickest part is just turning opaque it's done. I like my fish a little on the MR side, so I usually cook to 125F.
Cook direct, maybe a little fruit wood if you want (but it's not on the grill very long). Temp abound 300-400. You can also cook on an alder or cedar plank.
______________________________________________I love lamp.. -
They are actually skin off.
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Same process.
You can also bake them indirect. Secret with fish is to not overcook.
______________________________________________I love lamp.. -
Thank you for the help
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+1 although I prefer alder for red snapper, I prefer cedar wirh salmon.nolaegghead said:Assuming this is skin-on filet, one simple way is to dredge in butter, apply seasoning, then cook skin up for a few minutes, flip to skin down until it's done. When the center of the thickest part is just turning opaque it's done. I like my fish a little on the MR side, so I usually cook to 125F.
Cook direct, maybe a little fruit wood if you want (but it's not on the grill very long). Temp abound 300-400. You can also cook on an alder or cedar plank. -
skin-side down on a maple/alder plank with butter, coarse sea salt + pepper, and covered with very slim slices of lemon.Pull off the egg when you can separate the skin from the fish
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I blackened some in cast iron over super high heat using Chef Paul's Blackended Redfish Magic and it was some of the best fish I have had.
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