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Whole red snapper

MickeyT
MickeyT Posts: 607
edited November -1 in EggHead Forum
Howdy ya'll[p]Any recipe selections for a whole snapper on the egg. Not sure if I should do raised grid or not. First fish ( with the exception of salmon ) that I have done. Cookin in about 2 hours.
Times, temps that sort of thing.[p]Thanks IA[p]Mick
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Comments

  • Chef Wil
    Chef Wil Posts: 702
    MickeyT,
    if your snapper still has the scales....filet it but keep the skin and scales on, cook it scale side down, using your favorite spices, olive oil, and a little lemon. The scales will get hard like a shell but the fish will stay moist. Cook direct, raised grid, at about 350° grid temp.
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  • MickeyT
    MickeyT Posts: 607
    Chef Wil,[p]Thanks Chef Will. I am cooking the whole fish tonight scaled, w/head still on. Beautiful fish. Great color.
    I was almost ready to punt but you and I are on the same page.[p]Thanks,[p]Mick

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  • Unknown
    Unknown
    MickeyT,
    I remember doing huge red snappers in Mexico they were really good stuffed with fresh herbs and veggies etcalthough we just cooked them on a gas grill..now Im wishing I was there now,
    enjoy
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