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Snapper and Amberjack Results

edited November -1 in EggHead Forum
Hey all,[p]I had some fish that the folks brought back fresh from a visit to Florida, FRESH Black Snapper and FRESH Amberjack, they were swimming on Tuesday afternoon. The method I used to cook them was posted yesterday and the results were out of this world.[p]The Snapper was cleaned, head removed and scaled. I made a stuffing with some croutons and misc. seasonings and stuffed the belly and tied it closed (as much as I could anyway). The Amberjack was fixed with a recipe that Grillin Bill gave me, AWESOME - THANKS BILL, dont change a thing. I cooked them both at the same time on a double grill setup with the snapper on the bottom. They only took about 20 minutes to get done, not as long as I thought they would.[p]Not a bad dinner, made a fresh wilted spinach salad with fresh veggies from the garden and a loaf of French bread that was also done on the BGE. Wish I had a camera, this was a good meal.[p]BTW, I laid on the cherry smoke pretty heavily and it was GREAT with the fish, added a wonderful flavor. Fresh fish like this has a very delicate flavor and the smoke was not overpowering at all, it was a nice mix of flavors.[p]I have 3 more fillets of AJ in the freezer, some King Mackerel (that will be interesting to cook, very oily), and another whole snapper. Time for some 'sperimentin' with the fish now.[p]Troy[p]Troy