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Red Snapper-Any Suggestions?

Planning to cook some Red Snapper filets tonight. Any recommendations on seasoning, cooking temp and cooking time? These filets do not have skin on them.
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Comments

  • Village IdiotVillage Idiot Posts: 6,951
    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.

    image



    image

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • hapsterhapster Posts: 6,938
    Great looking cool VI...

    Enjoy your fish! Just make sure you use Wicked Good or else it'll be terrible ;)
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  • Thanks VI. Have you ever cooked on the grate and not in a pan?
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  • Village IdiotVillage Idiot Posts: 6,951
    Thanks VI. Have you ever cooked on the grate and not in a pan?
    Once or twice, but I'm not an expert.  I'm starting to watch my calories, so I'm planning some direct fish cooks.  I had a problem in the past with the fish sticking to the grid.  I think I need to oil it first.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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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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  • travisstricktravisstrick Posts: 4,822
    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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  • GrannyX4GrannyX4 Posts: 1,458
    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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  • AviatorAviator Posts: 1,524
    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, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • LitLit Posts: 3,846
    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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  • shtgunal3shtgunal3 Posts: 2,902
    @travisstrick at what temp do you want the egg when blackening fish? Also what temp on the skillet?

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • travisstricktravisstrick Posts: 4,822
    edited June 2013
    I'd get everything to about 450-500
    Be careful, man! I've got a beverage here.
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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,452
    +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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  • yzziyzzi Posts: 1,793
    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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  • NecessaryIndulgNecessaryIndulg Posts: 1,127
    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. 
    @Travisstrick: ; I can't stand the smell or taste of store-bought mayo ... do you promise there is no flavor? :)  I usually just oil-up the fish and grate, but it doesn't always work. 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,452
    edited June 2013
    @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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  • travisstricktravisstrick Posts: 4,822
    @Necessaryindulg ;

    I 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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  • NecessaryIndulgNecessaryIndulg Posts: 1,127
    Thanks, @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).  ;)

    Thanks, @
    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 find me on Facebook & Instagram, too! 
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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,452
    @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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  • NecessaryIndulgNecessaryIndulg Posts: 1,127

    I also find that the griddle provides a more "uniform" blackening accross the meat that you're blackening.
    @TexanOfTheNorth -- Thank you, I'll give it a shot next time I blacken a fillet!  :)
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • brycosbrycos Posts: 137
    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. 
    Nice! I've been eating more fish and don't like the fish basket that much. Thanks Travis
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