Saturday Cook...

hapster · April 2013

Thinking about doing an entire fish... Any thoughts or recommendations?

U_tarded · April 2013

was watching an old iron chef earlier and morimoto did one in a salt shell (encased in kosher salt). seen it done with chickens on here before but I think the fish would be cool. also i remeber seeing steve raichlen. do quite a few on BBQ U so that may be a good starting point.

Charlie tuna · April 2013

Many years ago -- gasser days -- i used to do whole Red Snapper, and i would fill the gill area and stomach cavities with a crabmeat stuffing, baste it with garlic butter, gave it "the toothpick test".. Hard to beat! I used to run a big seafood store, and i had this Italian women come in once a week and buy a big snapper(7 to 8 pounds) and wanted it whole, with the gills removed. I asked her for her recipe, and i tried it!!!

shtgunal3 · April 2013

Damn Charlie that sounds good!

hapster · April 2013

Thanks. Don't think I'll have the time for a salt crust. Thinking along the lines of what Charlie suggested

SteveWPBFL · April 2013

Just a head's up. Many years ago I had an Asian friend who when we went out for seafood would order something like Red Snapper or Yellowtail whole and if the restaurant was 'fancy' as the meal was winding down the waiter would come by and attempt to take the fish carcass. My friend would stop him in order to finish his meal, which would end with what he termed the best part, the head. Sweetest meat on the fish he would say.

Charlie tuna · April 2013

Grouper also works well along with yellowtail, which is from the snapper family. When i didn't have a big enough snapper, she would take a grouper. A seven to eight pound snapper is almost three foot long?? Thats why i asked her for the recipe... I would cut three or four slits across the side on an angle to let the steam out of the fish. The presentation is awsome!! And i was suprised how easy it was to serve. The fillet came right off with a spatchula, then lift the backbone out and you have the other fillet, and plenty of the crabmeat stuffing..

hapster · April 2013

Thanks guys

Went with 2lbs of wild caught Red Grouper. Picked up a large CI skillet to cook them in. Will be making a mango salsa to top them with.

Probably going with some asparagus and a salad as sides.

hapster · April 2013

Here's the mango salsa. Gonna let it get happy for a few hours.

hapster · April 2013

Pre cook smoke..,

hapster · April 2013

Going to some new things on the egg tonight...

chris123stock · April 2013

I think for the pre cook smoke, they shou know d have a really like on here

chris123stock · April 2013

Or they should have

) a really like option

Fred19Flintstone · April 2013

Tell us about the strawberries, Hap. What's the rub I see?

chris123stock · April 2013

It looks like that natural sugar like sugar in the raw.

hapster · April 2013

Strawberries are coated with a little olive oil and some DP Pineapple Head. I will let everyone know how they turn out.

hapster · April 2013

Results were fantastic... Both the wife and daughter killed the grouper...

shtgunal3 · April 2013

Looks good Hap. Can you post the salsa recipe?

Fred19Flintstone · April 2013

That looks great Hap! The strawberries with the Pineapple Head sounded great! That rub does't get the attention it deserves. Great cook!

Tjcoley · April 2013

How were the strawberries Hap? Looks like a great idea.

hapster · April 2013

shtgunal3 said:
Looks good Hap. Can you post the salsa recipe?

Thanks guys...

The salsa was kinda by feel.

)

Adjust the amounts too your tastes.

3 ripe mangos
1 red bell pepper seeded and chopped
1 jalapeño pepper seeded and chopped
1 green onion.
Juice of 1 lime and 1 lemon
Lime zest to taste
2 table spoons of chopped fresh cilantro

Mix it up and stick it in the fridge for a few hours.

Enjoy!

hapster · April 2013

Tjcoley said:
How were the strawberries Hap? Looks like a great idea.

They were really good. A little soft; but the flavor more than made up for it b

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