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Spanish-Style Red Snapper with Tomato/Olive Salsa

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QBabe
QBabe Posts: 2,275
edited November -1 in EggHead Forum
A very quick meal that turned out well! I'd never tried Red Snapper before, but it was very good. It was a fairly mild fish, but the tomato and olive salsa kicks it up a bit with a bold flavor that gave it a little more "zip".[p]red-snapper-t&o-salsa.jpg[p]Made the salsa, lit the egg, let it get to a temp of 450°-500°, put the snapper on a well-oiled raised grid, cooked direct for 5 minutes, flipped and cooked for about 5-6 minutes more and it was done![p]Tonia
:~)

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  • Buck Shot
    Buck Shot Posts: 34
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    QBabe,[p]Looks good and I am sure that it was great. Maybe try a lower temp and smoke with alder chips. Mild fish can be enhanced with a little alder smoke. I think I may try this soon with your salsa combo.[p]You rock Q-Babe,[p]Chris
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