Mediterranean red snapper

bosco0633

I apologize in advance as this wasn't cooked on a BGE but it was a fun cook and I thought that I would share it.  

Cooked at 375 for 30 min.  

I olied der a pan and added two deboned red snappers.  That took way longer than I thought lol.  

Stuffed the the fish with garlic, onion and peppers and topped with dizzy pig Mediterraneanish seasoning.  

The smell off the grill was so awesome.   

Thanks for looking 

ryantt

no need to apologize for not cooking on a BGE, who cares, good food is good food.  Btw looks amazing. 

bosco0633

thanks so much

johnmitchell

That looks great... I was mesmerized by all the fantastic colors..

NPHuskerFL

Looks good. How did it finish out?  Plated shots?

fljoemon

@Bosco .. once again a fantastic cook. What was the IT of the fish when you pulled it out?

Hans61

Very colorful dish! 

saluki2007

Looks great Bosco!  Did you eat the eyes?  They are very sweet tasting.  In Mexico they call it fish candy.

bosco0633

no eye eating.  I am not sure what the IT was but I usually cook fish until the skin can easily pull away from the meat.  Very juicy

I ran out of time as my boys had baseball and soccer so unfortunately no plated shots.  

clemsontyger97

saluki2007 said:

Looks great Bosco!  Did you eat the eyes?  They are very sweet tasting.  In Mexico they call it fish candy.

I'm pretty adventurous, but I'm not sure I could eat the eyes.  

@bosco0633 That looks fantastic.

flyerdoc

Looks wonderful, great cook...but, I must be a weenie, I could never eat a fish that was looking back at me. My bad.