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Pseudo-Stuffed Snapper 4 Dinner

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Austin Smoker
Austin Smoker Posts: 1,467
edited November -1 in EggHead Forum
Had a fish hankering, but wanted to snap up the usual grilled snapper. Went ahead and seasoned up the filets with the usual suspects (Old Bay and Paul P's Blackened Seasoning:

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Then decided to do a simple crab stuffing; celery, baby bellas, red onion, butter, little garlic and seasoning into the skillet with some cracker and bread crumbs:

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Had the egg stabilized at 400, porcelain gid at normal level. Went reverse order and placed skin up for a couple minutes, then flipped and covered with some of the the stuffing. Another 8 minutes and..

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Plated with some Pintos cooked with Cilantro and a can of Rotel. Pretty tasty!
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Comments

  • birddog14
    birddog14 Posts: 47
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    I see you have some Slap Ya Mama...I like it way better than Tony Chachere's
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  • Zippylip
    Zippylip Posts: 4,768
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    Brad, excellent cook man, love the way you did the fish, almost looks fried, the stuffing too, I could just eat a pile of that alone - beautiful:

    by the way what is Rotel?
    happy in the hut
    West Chester Pennsylvania
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  • Austin Smoker
    Austin Smoker Posts: 1,467
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    I'm with you BirdDog - I grew up on Tony's in Metairie..and did not get introduced to SYM until last year in Destin...it was in the Condo that we rented and I tried it on scrambled eggs - OMG, killer stuff on eggs, and anything else for that matter.

    birddog14 wrote:
    I see you have some Slap Ya Mama...I like it way better than Tony Chachere's
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  • Austin Smoker
    Austin Smoker Posts: 1,467
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    Thanks Zippy, I actually had some leftover stuffing and my son wound up eating two impromptu crab cakes I made out of it.

    Rotel is a canned combination of stewed diced tomoatoes and green chiles. It's a staple here in Tejas, used on almost every house frau's chile con queso dip (this might be called mexican cheese dip in other parts). There are a couple varieties, mild to hot, etc.

    Zippylip wrote:
    Brad, excellent cook man, love the way you did the fish, almost looks fried, the stuffing too, I could just eat a pile of that alone - beautiful:

    by the way what is Rotel?
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  • Zippylip
    Zippylip Posts: 4,768
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    My next door neighbors are from Austin & introduced us here to the queso dip, love it, they always have it
    happy in the hut
    West Chester Pennsylvania
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  • TomM24
    TomM24 Posts: 1,366
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    Very Nice!

    I'm impressed that the fish didn't stick to the the grill. I haven't cooked much fish,did you oil up the grill before putting the fish on?
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  • Austin Smoker
    Austin Smoker Posts: 1,467
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    Very clean grid, oiled with EVOO on a paper towel, AND oiled the fish skin..sprayed the top of fish after spicing up. To be honest, the skin did stick some...but, one less thing to worry about biting into. ;)

    TomM24 wrote:
    Very Nice!

    I'm impressed that the fish didn't stick to the the grill. I haven't cooked much fish,did you oil up the grill before putting the fish on?
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
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    Well done! I have done something like that with salmon. Makes a great meal and not hard to do. The beans sound almost as good as the fish!
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