Help with Red Snapper?

crampshaw

Tried whole red snappers on lg egg. 425 dome. Direct. Flipped over ci grate pre-heated 45'. 

Snappers about 1# each. Herbs and lemon slices in cavity. Grilled about 6-7' per side. 

The fish was done through and tasty, but the skin wasn't as crisp as expected and the flesh of the snapper not as firm as expected. 

Is this the nature of snapper or maybe the fish not as fresh as it should be? The snapper came off the ice at Coatco and grilled second day after coming home. And we're a long ways feom the ocean in Grand Rapids MI. 

    John

GreenWave36

This doesn't help for the Egg... But this is my go-to method for snapper...

http://www.esquire.com/food-drink/food/recipes/a8088/broiled-fillet-of-fish-0710/

NPHuskerFL

I like them filleted, scaled and skin on. CI cookware at about 500℉ dome blackened with some added herbs. Done

Photo Egg

Welcome...

Getting a crisp skin has a lot  to do with the amount of moisture on the fish.
lots of moisture creates steam and not crust. Red Snapper is not a firm fish. It's a mild, soft, white flakey fish. That's why many like to powder it lightly with seasoned flower or blackening mix and toss on hot cast iron to blacken on some hot butter or oil. Adding to much moisture to snapper and cooking it slow will make it mushy.

NPHuskerFL

@Photo Egg AGREED!  & "mushy" Snapper sucks. Very unappetizing. 

Photo Egg

Snapper on the Half Shell.

This is one of my favorite ways to cook smaller snapper...but I go "very" thin slices on the lemon. The below picture is not mine, it's from the link below. Wish it was mine.lol
I cook mine direct high in the dome like a direct pizza cook.
 

http://ediblearia.com/2011/09/21/gulf-snapper-on-the-half-shell/

SGH

@crampshaw
If you are wanting to cook them whole and on your egg, here is a very simple method that we use with good results. After scaling and cleaning, score the fish all the way to the bone in 3-5 places depending on how big it is. This will help with even cooking. I like to put a few lemon wedges and Rosemary in the cavity, however it's not necessary but I like to do it. Then simply grill direct at 375 degrees on each side of the fish until the meat flakes. Depending on your temperature and the size of the fish, it's usually around 7 minutes per side, give or take a little either way. I like to flip them fairly regular. This also helps to get both sides done evenly without scorching. This simple method works great for whole fish. Of course the cast iron pan blackening method works great as well as others mentioned above. But for whole grilled fish this method works great and is very simple. 

SGH

Photo Egg said:

Snapper on the Half Shell.

This is one of my favorite ways to cook smaller snapper...but I go "very" thin slices on the lemon. The below picture is not mine, it's from the link below. Wish it was mine.lol
 

http://ediblearia.com/2011/09/21/gulf-snapper-on-the-half-shell/

Looks awesome buddy!! 

NPHuskerFL

I've used this method @SGH and it's money. I have it on one of my old discussion threads. Not sure of the title. S&P, lemon and thyme in the cavity were a nice touch too. 

SGH

NPHuskerFL said:

I've used this method @SGH and it's money. I have it on one of my old discussion threads. Not sure of the title. S&P, lemon and thyme in the cavity were a nice touch too. 

It's simple and works like a charm everytime. We even use it on catfish from time to time.