Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Red Snapper suggestions
Options
Stanley
Posts: 623
I'm going to Egg a small (1.5 lb) red snapper tonight. Here's what I'm thinking: couple sprigs of fresh rosemary, some sliced shallots and salt & pepper inside. Direct 450°, flipping once, to crisp up the skin. Pull the fish and get dome temp down to 350°. Return fish to internal temp of 140°.
I'm kind of making this up. Not sure how long the crisping should take per side. Anyway, suggestions welcome (that's why I'm here!).
I'm kind of making this up. Not sure how long the crisping should take per side. Anyway, suggestions welcome (that's why I'm here!).
Comments
-
A little butta and some citrus (lemon, lime, or orange) juice not too much just to taste. the rest looks real good. I'm from Louisiana and snapper on the grill is a regular. Test the meat with a fork until flakey and enjoy the feast!!! :blink:
-
A little late to do this but mango goes great with snapper.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=455253&catid=1
Your way sounds great. Not sure as to fish temp. Just till it flakes. -
Stanley,
CWM turned me onto Blackened. Good indeed. Just some DP seasoning and some EVOO and a hot skillet.
I didn't take pictures of the snapper but it turned out excelent and much the same look as below.
Cat fish is on the left side.
Kent -
ditto the blackening...never tried it evoo..usually blacken in a really hot skillet with butter..will smoke like a freight train so be warned..if you have handy some cajun spices before blackening is real nice....
-
Blackened Lemon Fish -
I would sure like a bite of that.
GG -
As it was a whole fish, I chose to grill it. I pretty much went with my plan. stuffed it with sliced shallots and a few sprigs of rosemary. Added some S&P and EVOO and tied it up with twine (probably not all that necessary, but made flipping a bit easier). Onto the oiled grid direct at 500° for 10 minutes maybe, then a flip. Put in my probe thermometer and shut draft and daisy almost down so the temp started dropping. It was around 380° dome when the probe hit 130°. It was delicious! Not totally pretty, as the skin stuck a bit. Maybe I should have used my aluminum grill topper. Mostly cosmetic, though, as the fish was great.
I know, no pictures. I've got to schedule my busy retiree's life better so I'll have time for photo journalism! -
My wife loves whole fish, but that's one thing I just haven't mastered yet. Of course, it's hard to find whole fish around here, but I keep trying. I too would love to see pics and temperatures from anyone who has had great results. My dream is to come up with a fish like the Greek restaurants in Montreal (and I guess elsewhere). Moist, flakey.... mmmmm
-
This was plenty moist and flaky.
-
Stanley,
I like snapper in the carribean style. Cast iron dutch oven on the egg with an inch of oil. Cut slits in the fish and season. Couple of minutes each side in the hot oil and serve with scotch bonnet peppers and lime.
SteveSteve
Caledon, ON
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum