Help - Red Snapper

bitslammer

These guys kept eyeing me at Costco and they looked good so now what?

While I'm very confident in my cooking skills, my fish prep skills are nearly non existent.

How do I prep and cook these guys? Whole might be best as I'm sure my filet skills will not do them any favors. Are there pin bones I need to remove?

Only whole fish I've tried were trout and my batting averae on those is only 50/50.

guzzijason

I did the asian rub described here for a couple of red snapper:

http://www.foodandwine.com/recipes/grilled-whole-red-snapper

10 minutes a side. I didn't use a fish basket, but put it right on the grill. Basket may have helped, as the skin stuck and it wasn't as "pretty" as the photo in the link above. Regardless of losing the skin, I'm happy with the way it turned out and everyone seemed to enjoy it.

__Jason

Hoosier

Here's a cook I did a couple of weeks ago using the exact same red snapper from Costco

Came out great, really nice presentation, and easy to do. I would highly recommend.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=870673&catid=1#

Little Steven

Chris,

En papillote is amazing for whole fish too.

Steve

bitslammer

Nice but I don't have enough salt on hand. Might do this if I go tot he grocery tomorrow.

bitslammer

Hmmm good idea! I've got parchment handy too. Might have to use some of my freshly made Mojo de Ajo on them too.