Red Snapper and Yellowfin Tuna recommendations

Lindley · December 2014

The great sea god Neptune and his roving harem of mermaid concubines were good to us this past August. We stuffed ourselves with sashimi on the boat, at the dock, and in the camp and still had plenty of fish leftover to ease the pain of our sunburns and hangovers the following day. After several more days of mercury intoxication and binge eating, what I then could not stuff down my gullet or share with friends or family was carefully vacuum sealed and tucked away in the deep freeze.

It's now the middle of hunting season and this carnivore is craving some surf-n-turf!

What recommendations do you have for red snapper on the half shell (filleted with skin intact) as well as tuna steaks? My very first large BGE will be up and running by the end of this month. (see discussion in the Table Forum for details). Please share any favorite specific red snapper or tuna recipes and/or techniques with me if you don't mind. This is a great forum with tons of invaluable information! Thanks in advance!

-Lindley

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P.S. Here are a few shots from our trip out of Venice, La.

stemc33 · December 2014

Great pics =D>
I use a disposable expanded aluminum tray and cook direct flesh down for a few minutes to add color and slight sear, then finish with skin side down. This allows me to slide a spatula in between the skin and fillet so I can just plate the fillet. Fish must be flipped early into the cook while it's still firm to keep from falling apart. No ideas for flavor profile.

travisstrick · December 2014

Who was your captain? Al Walker?

nolaegghead · December 2014

Snapper, I just cook on the half shell direct or indirect hot so it doesn't stick. Trick is just to not overcook it.

Tuna, if you have yellowfin, chop it into chunks and make fresh ceviche Cabo San Lucas Style. Eat immediately. Heaven. Blackfin I cook, rare.

The Cen-Tex Smoker · December 2014

http://eggheadforum.com/discussion/1145144/seared-ahi-tuna-with-soy-ginger-dipping-sauce-credit-scott-leysath-and-hunt-fish-cook#latest

The Cen-Tex Smoker · December 2014

That looks like such an awesome trip. the seared tuna above is really good. Comes from a guy we used to sponsor on Hunt, Fish, Cook. He was the chef on the show. Great guy and made great food.

nolaegghead · December 2014

oh snap!

Lindley · December 2014

Thanks everyone for the lightning quick responses. Good God Almighty that seared tuna is making my mouth water! I wish I were finished and picking those sesame seeds out of my teeth right now.

The Cen-Tex Smoker · December 2014

Lindley said:

Thanks everyone for the lightning quick responses. Good God Almighty that seared tuna is making my mouth water! I wish I were finished and picking those sesame seeds out of my teeth right now.

here is Scott's site. He basically only does fish and game. Really cool guy. I haven't been there in a while and it's all new and updated. Can't wait to see what's new. I can vouch that everything He's cooked for me and every recipe I've used off the site have been top notch. We kind of lost touch when I moved to another company 5 years ago but I always refer back to him on game and fish. http://www.sportingchef.com

NPHuskerFL · December 2014

Hellava haul! =D>

The Cen-Tex Smoker · December 2014

Lindley said:

Thanks everyone for the lightning quick responses. Good God Almighty that seared tuna is making my mouth water! I wish I were finished and picking those sesame seeds out of my teeth right now.

it's actually a lot easier than it looks. We do it all the time. Ready in 15 min.

Red Snapper and Yellowfin Tuna recommendations

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