Red Snapper Fillets

bhugg

After looking through most of the previous threads about grilling skinless red snapper fillets, I am still unsure of the best way to do it. I am thinking raised, direct, 350 for about 5 minutes a side. thoughts?

bgebrent

Yes, raised direct until opaque.  I'd have the dome 375-400. That'll be a treat.

Hub

You have to be real careful about it breaking up and falling through the grates.  If it sticks to the grates you are toast.  You may want to consider cooking it on some type of hard surface that can be added to the egg.

Killit_and_Grillit

I've lost a bunch through the grates. 

I like to do them on planks if not whole. I did some for the 4th. Raised direct 375 on cedar. 

bhugg

Killit_and_Grillit said:

I've lost a bunch through the grates. 

I like to do them on planks if not whole. I did some for the 4th. Raised direct 375 on cedar. 

that looks great...do you soak the planks first? how long do you let them cook?

Killit_and_Grillit

Til they hit 130ish. I think they took about 17-18 minutes. But it varies. Soak the planks at least an hour. 2-3 is preferred. 

SmokingPiney

Agree with @Killit_and_Grillit.........plank 'em. 

I plank all fish filets I cook now....an easy non-stick, no muss or fuss method. 

bhugg

i just sliced up some oranges and have the planks soaking. I rubbed the snapper with olive oil and dp shakin the tree rub.

SmokingPiney

You're on your way.....

Post pics! 

JohnnyTarheel

Can't wait to see the great results...

bhugg

loaded and ready for the egg

SmokingPiney

This is going to be good! 

GATraveller

Oh yea buddy. 

Hub

bhugg

And here it is...fresh off the egg. 135 internal. Very moist and tender. Even the kids ate it and said they loved it. leftovers will become fish tacos later. Thank you all for the help. 

stv8r

Wow Red Snapper!  King of all fish!  Looks delicious!

RRog17

Looks great!

SmokingPiney

Well done! 

Focker

https://youtu.be/1NiSpQPfmI4                       

piney

Killit_and_Grillit said:

I've lost a bunch through the grates. 

I like to do them on planks if not whole. I did some for the 4th. Raised direct 375 on cedar. 

I have a CI griddle for the Egg and that works great for fish, some veggies, etc. But I agree skinless fish needs something solid to grill on.
 

YukonRon

I have some red snapper and some grouper. I will be doing them soon. Thank you for the inspiration.

Driller

Well, thanks for the directions and mine came out looking like that too with an internal temperature even higher and to me it did not seem done.  Maybe I have become used to drier fish.