Recipe suggestions for Snapper and Grouper filets?

smokeydrew

A friend is bringing 4 lbs. of snapper and grouper filets over tonight to be egged. Anyone have some suggestions on a citrus based, or other good recipe for the filets?[p]Thnx,
SmokeyDrew

Unknown

smokeydrew,[p]My wife and I have two recipes for gulf fishes.... both are kind of involved but they're good.[p]1st... kind of a Greek style dish...[p]Line a deep baking pan with some heavy foil (we're going to make a big foil pouch). Put fish filets in the bottom. Slice green bell peppers, lemons, and tomatoes and distribute them over the filets. Add about 2-3 cups of mozzarella cheese over the veggies. Then add about 1 bottle of italian dressing and then close the pouch completely (roll the sides up to keep anything from leaking out). Cook at 300-400 F for 5-8 minutes then open the foil a little a stick a fork in the filets to see if they're starting to flake. If they are flaking, they're done, if not continue cooking. This is some damn good fish.[p]#2 .... [p]Just prepare your filets with your favorite seasoning (I use Tsunami Spin on Tony's) and some lemon juice and you'll need to cook them on either tin foil or some type of fish grate so they don't fall through the cracks.... use same temp and time as above. Now before you cook the fish.... get 2 cans of crab meat and 2 of small shrimp (fresh meat is better but the small cans you get at walmart are adequate). Sautee the crabmeat and shrimp together with a little olive oil (season them if you like). Pick you favorite alfredo sauce (or make your own) and heat it and add the crab and shrimp. You're just making an excellent sauce to put over the fish after grilling. [p]If you need more detail or have questions feel free to ask.[p]

smokeydrew

TideJoe,[p]Thanks. I think I'll try #1 tonight.[p]-smokeydrew

Unknown

smokeydrew,[p]I left out one minor detail on #1.... put some type of mild seasoning on the filets before adding the veggies. Tony's or any of the dizzy pig fish seasonings are adequate.

Borders

smokeydrew, I recently did some snook, which is quite similar to grouper. Here's how I did it and it was real good:[p]Set up the egg @ 300 direct with stable fire.[p]Coated the filets first with a GOOD balsamic vinegar, the a GOOD olive oil, then kosher salt and fresh black pepper.[p]When I put the filet's on, I added cherry wood chips and closed the egg for 10 minutes. Flipped them, added a few more chips, and another 10 minutes.[p]The vinegar will satisfy your like for citrus on fish, with a nice twist. Any wood will do, I just chose cherry.[p]Scott

QBabe

Borders,[p]Snook??? Man, I haven't had that good stuff in years. We once knew a guy who fished and used to get bass and snook from him since he had more than he could eat. That was LONG before I had an egg and learned to cook! I'd LOVE to get some of that again, but you can't buy it anywhere...[p]Hope all is well with you and the family!
Tonia
:~)

Borders

QBabe, You too Tonia and Larry! Yeah, snook is great fish. They are in season right now, so we are getting a treat every now and then. I imagine at this point you could figure out one or two ways to cook a snook filet?? It's also a good candidate for ceviche'.
Scott

Steve-B

smokeydrew,[p]Let us know how it turns out. Sure sounds good to me.[p]Steve-B