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Red Snapper-Any Suggestions?
Comments
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This is good.
Ingredients:
4 8 oz. Red Snapper, fillets
1 teaspoon Salt
1/2 teaspoon Pepper
1 cup Onion , chopped
1 Bell pepper, Green, chopped
Few Pats Butter
1 tablespoon Worcestershire sauce
Few dashes Slap Ya Mama
1 cup Parmesan cheese, freshly grated
Panko bread crumbs
Directions:
1. Preheat Egg to 400 degrees F.
2. Season the fish with the salt and pepper
3. Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top.
4. Dot the fish with butter
5. Sprinkle with a little Worcestershire sauce and Slap Ya Mama
6. Bake for 20 minutes, then baste fish with pan juices
7. Sprinkle the fish with Parmesan and panko bread crumbs and then place under the broiler for about 2 minutes or until the cheese browns
8. To serve, spoon the vegetables over the fish.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Great looking cool VI...
Enjoy your fish! Just make sure you use Wicked Good or else it'll be terribleMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Thanks VI. Have you ever cooked on the grate and not in a pan?
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The Roost BBQ said:Thanks VI. Have you ever cooked on the grate and not in a pan?__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Blacken that stuff.Be careful, man! I've got a beverage here.
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I will use most of the ingredients in the recipe that you recommended. I am going to make sure the grate is oiled and try it. Thanks for the info.
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Guys, coat the fish with mayo before you cook on the grid. No flavor but its the best lube for direct grate cooking. Plus is helps any seasoning stick to the fish.Be careful, man! I've got a beverage here.
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Good tip Travis! Thanks
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Mayo is a good tip but if the filets are on the thin side I use The weber stainless grill pan and works like a charm. http://www.amazon.com/Weber-Style-6435-Professional-Grade-Grill/dp/B000WEIIOE/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1370207636&sr=1-1-catcorr&keywords=Weber+stainless+grill+pan.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Another tip is Not to get the skillet too hot or the fish will easily break up. I use canola a tad more on the skillet to shallow fry it at low to med heat. And do not be in a hurry to turn it and turn it only once. Have at it. One tasty f'in fish
______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Like Travis said blackening any white fish is good. Even if I am not blackening I always pan sear at really high heat in a bath of butter then finish raised direct at 400 with a light wood like fruit or pecan/maple etc. The initial pan sear gives it that nice outter crust.
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@travisstrick at what temp do you want the egg when blackening fish? Also what temp on the skillet?
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I'd get everything to about 450-500Be careful, man! I've got a beverage here.
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+1 on the blackening. I did some mahi mahi the other night... fantastic!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Blackening is the best, especially slapping the fish in a sandwich roll with lettuce, tomato, onion and maybe some mayo or lime juice squirts. Did that with amberjack a couple weeks ago and it was fantastic. I had the egg around 550 and through it in a cast iron skillet with butter and oil for a couple minutes per side.Dunedin, FL
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travisstrick said:Guys, coat the fish with mayo before you cook on the grid. No flavor but its the best lube for direct grate cooking. Plus is helps any seasoning stick to the fish.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
@NecessaryIndulg, bathe your fish in melted butter and then add your seasoning. Also, I use a CI griddle instead of a grate. The spatula usually slides easily under the fish with no sticking.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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@NecessaryindulgI promise. It leaves no flavor. It make a great crust on grilled fish and keeps it all lubed up.Be careful, man! I've got a beverage here.
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TexanOfTheNorth. From my experience, lots of butter + flames usually = massive flare-up. X_X
When I cook fresh fish, I rarely season it with more than just salt and pepper, but I do love the flavor it gets from cooking direct. If I use a pan, I tend to just cook inside on The Big Clock (I know, I'm one of the few).
travisstrick - I'll give it a shot. I'll just use a clothespin on my nose.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
@NecessaryIndulg... I'll defer to your experience when using a grate instead of a CI griddle or skillet. I also find that the griddle provides a more "uniform" blackening accross the meat that you're blackening.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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TexanOfTheNorth said:I also find that the griddle provides a more "uniform" blackening accross the meat that you're blackening.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
travisstrick said:Guys, coat the fish with mayo before you cook on the grid. No flavor but its the best lube for direct grate cooking. Plus is helps any seasoning stick to the fish.
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