Red Snapper-Any Suggestions?

The Roost BBQ

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.

Village Idiot

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.

hapster

Great looking cool VI...

Enjoy your fish! Just make sure you use Wicked Good or else it'll be terrible

The Roost BBQ

Thanks VI. Have you ever cooked on the grate and not in a pan?

Village Idiot

The Roost BBQ said:

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.

travisstrick

Blacken that stuff. 

http://eggheadforum.com/discussion/1143529/smoked-tuna-dip-grits-a-ya-ya-and-blackend-red-snapper-6-pics#latest

The Roost BBQ

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.

travisstrick

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. 

The Roost BBQ

Good tip Travis! Thanks

GrannyX4

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.

Aviator

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

Lit

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.

shtgunal3

@travisstrick at what temp do you want the egg when blackening fish? Also what temp on the skillet?

travisstrick

I'd get everything to about 450-500

TexanOfTheNorth

+1 on the blackening. I did some mahi mahi the other night... fantastic!

yzzi

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.

NecessaryIndulg

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. 

@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. 

TexanOfTheNorth

@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.

travisstrick

@Necessaryindulg

I promise. It leaves no flavor. It make a great crust on grilled fish and keeps it all lubed up. 

NecessaryIndulg

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.

TexanOfTheNorth

@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.

NecessaryIndulg

TexanOfTheNorth said:

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! 

brycos

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. 

Nice! I've been eating more fish and don't like the fish basket that much. Thanks Travis