Red Snapper follow up w/ pics

mad max beyond eggdome

thanks to advice recieved here last night, had some most excellent red snapper fillets. . . set up the egg at about 325 dome temp, normal grid.. . layed a layer of lemons on the grid. .. prepped the fish with olive oil on the skin side, melted butter and dizzy raging river on the meat side. .. squirted some fresh lemon juice on them about 10 minutes into the cook. . .put them on for about 18 minutes (probably should have only gone for about 13 -14 as they were a tad too done for my taste). . . .they were delicious and the whole family said "do this one again". . .next time i'll take the advice to add a little white wine to the melted butter. . .[p]<img src=http://img73.photobucket.com/albums/v221/madmax521/DSCN0322.jpg&gt;
here they are prepped and ready to go
<img src=http://img73.photobucket.com/albums/v221/madmax521/DSCN0324.jpg&gt;
onto the egg. .
<img src=http://img73.photobucket.com/albums/v221/madmax521/DSCN0325.jpg&gt;
ready to pull
<img src=http://img73.photobucket.com/albums/v221/madmax521/DSCN0327.jpg&gt;
dinner's on . . sometimes i don't think about the color. . it was a very 'white' dinner. .but the corn was really sweet, and we did eat some fruit afterwards

sprinter

mad max beyond eggdome,[p]Purdy lookin' fish Max. Congrats on a good looking meal.[p]If you ever get a chance to have a whole snapper they are awesome on the egg. Clean/Gut the fish and pack the cavity of the fish with some sort of stuffing, like you would use for turkey etc. I think I've used cuscus before also and it worked will. Add some lemons with it or squeeze some lemons inside the cavity. I also make that cavity in the fish a bit bigger by cutting farther down the tail to add more "stuff" inside. Tie the whole thing shut with butchers twine and put on the grill.[p]I've cooked mine direct on a raised grill, 325 or so until its done, usually about 30-40 minutes depending on the size of the fish and the heat. You can put some other rubs on the inside, the possibilities are endless.[p]This makes an awesome presentation on the table and if you have some folks over for dinner and can get enough fish for each, they are not that big that you cant fit alot of them on the grill and serve everyone their own fish. I've done it with 6 on the medium using the raised grate and the bottom grate. Quite spectacular on the table.[p]Just for ideas if you ever get whole snappers.[p]Troy

mad max beyond eggdome

sprinter,
great advice. .thanks!!!. .. now that the clan has stated they enjoy the fish, i will be on the lookout for whole ones as well. . .

Unknown

Max, this is my all time favorite seafood dish and really varies alot by adjusting the ingredients to each persons taste i.e. some like a lot of capers and olives some don't. Although I haven't done it (can't get past my fear of screwing up good seafood and rarely cook it) I believe a trip to the egg with the filets would greatly enhance the dish. If I do it, I beleive I would prepare the veggies inside. Serve with rice and shredded lettuce and pico digalo with lots of sour cream (thinned a little with milk or buttermilk). I don't know where this Mexi stuff in me came from...

Unknown

Chet, forgot the damn link

[ul][li]Huatchinango a la Veracruzana[/ul]

mad max beyond eggdome

Chet,
sounds like a great recipe. ..doing it in the egg would only enhance the flavor.. .. go for it!!. . .fish is actually one of the harder things to screw up in the egg (IMHO). ..

sprinter

Chet,[p]Max is right, fish is pretty hard to screw up on on a grill. I've cooked what seems like an ocean full of fish on the egg and have really not had many of the dishes turn out to be what I'd call a failure. Some have been better than others but none have really been BAD.[p]I have an advantage about getting my fish cheaply though. My folks are retired, have a boat in Panama City, FL, and do a LOT of fishing. I fish with them a bunch every year, mainly during cobia season in the spring, and when my supply runs out they ALWAYS have a freezer full of whole fish, fillets etc. Grouper, cobia, king and spanish mackerel, snapper, redfish, you name it, I've caught and cooked it.[p]Now, I SAY I get my fish cheaply. The operative word there is I get it cheaply. If you were to factor in what it actually cost my FOLKS to get the fish, like gas, cost of the boat, equipment etc. its probably costing THEM about $200/pound or more, and thats on a day when we catch some fish, some days we get nada. But they love it, and I love being the beneficiary of it, and they like me to cook it for them, so its a win win all around.[p]I wouldnt worry about screwing things up, its hard to RUIN fish. Like I say, some may be better than others, but none of its bad and usually its GREAT. Good luck.[p]Troy

Unknown

mad max beyond eggdome,[p]Congratulations on a fine feast. It all looks so good.[p]IMHO, fillets as thin as those would (for my preference) have been better cooked at a much higher temp and shorter time, for say 8-10 mins, 350-370. [p]Oh, for the wine&butter, a Dry Vermouth is good also. [p]Were the corns cooked in ther husks on the egg?[p]And was the fruit too? (baked bannanas w rum sauce & ice cream ! uh oh, don't get me started..)

mad max beyond eggdome

HML,
thanks!!. . .actually, they were thick enough for what i did, but i agree with your assessment. . .a litte higher temps for a shorter time probably would have been a little better. . .i'll keep the vermouth thing in mind too, although i really like using white wine in cooking, so i'd be more likely to go that route next time as well. . .got lazy with the corn and did it on the stove. . while i like doing corn in the husk on the egg, the family tends to prefer it simply boiled with a spoonful of sugar in the water. . .and we just ate raw fruit. . .so it was simply the fish on the egg . .. but thanks again for the great tips. . .it was appreciated. . [p]cheers[p]max

Pakak

Ya went and did it! I just got back from buying some snapper for dinner tonight. Also couldn't pass up those morels. Gonna make some soup out of them. MMmmm ... should be good.