Newbie trying Red Snapper

Unknown

Hey,[p]I am a proud new owner of a BGE and am attempting to show it off tonight with some red snapper. I was hoping that someone could give the new guy some advice on what the proper temperature for cooking red snapper might be and for how long. Thanks very much.[p]Forrest

Richard Fl

Welcome to the "CULT" Here is an idea.

Snapper, Banker John

Sorry, I'm not an amberjack fan... Too bloody of a meat. You might try smoking AJ low & slow. As for snapper, AAAaaaahhhh a truly great filet!


Ingredients
8 snapper filets
1/8 tsp paprika
1 stick butter
1 egg
For dry seasonings
3 tsp Tony Cachere's creole seasoning
2 tsp Kosher salt
5 Tbsp Montreal Steak seasoning




Procedure
1 I fill the fire box completely to the top of the fire ring and light. Bottom vent wide open and lid closed with no vent cap/daisy wheel.
2 I have a cast iron skillet that goes on the lowest grid directly above the fire. Be sure you light the fire in one spot directly under the center of the skillet. Let Mrs. Egg rip and get good and hot (550°F on up)
3 While Mrs. Egg and skillet are getting nuclear, prepare your fish and seasonings.
4 Rinse filets and pat dry with paper towels. Cut out any bones or "undesirables" on the filets.
5 In a small sauce pan, melt a stick of butter and sprinkle a pinch of paprika into the butter. Once butter melts, place aside to cool. Stir occasionally while the mixture is cooling, this is important.
6 Mix creole seasoning, Kosher salt and Montreal Steak seasoning; blend well.
7 Now that spices are blended well, transfer into a shaker that can be poured easily (large holes).
8 Stir the cooled butter again. Add one egg and beat. After beating/whipping, pour into the cooled butter mixture, whip again. Now you are ready to visit Mrs. Egg.
9 Prepare a production line... you do not want the dome open longer than necessary. This is a messy preparation so it is best to have help.
10 Close the bottom draft door and open the dome lid.
11 Fish goes into wet mixture to thoroughly drench it, is sprinkled with seasoning on one side and placed seasoning side down. Then repeat the process with the next piece of fish.
12 Once the skillet is full, sprinkle the top sides of the fish and quickly close the lid. Open vent wide open.
13 Peek after about 3 minutes. Close bottom vent, open dome and flip when the fish is cooked 2/3 - 3/4 through the filet (it will turn white as it cooks).
14 Flip and repeat, but only 1-2 minutes.


Servings: 1

Recipe Type
Main Dish, Seafood

Recipe Source
Author: Banker John

Source: BGE Forum, Banker John, 08/24/03

This recipe can be used for many types of fish... Flounder, Speckled Trout, Redfish, Halibut, Snapper, Grouper, etc. Be sure the filets are uniform thickness, about 1/2 - 3/4" thick.

Serves well with Yellow rice, steamed broccoli & carrots and fresh fruit salad. Left overs make great sandwiches!

Serve also with a sweet white Muscato wine, Miller Beer or Mountain Dew. ENJOY!

Lonestar Smoker

SewaneeEgger,
I normally cook my fish to an internal temp of 135 degrees. As for cooking temperature on the egg, if you want some smoke flavor cook at 225 if not cook at 300 to 350 would be my guess.
Hope this helps.

Unknown

Thanks. That is helpful. I appreciate it.

Grandpas Grub

SewaneeEgger,[p]You will see a lot more responses if you will migrate over to the new site... see link above.[p]Snapper is great.