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Red Snapper Fillets
bhugg
Posts: 317
After looking through most of the previous threads about grilling skinless red snapper fillets, I am still unsure of the best way to do it. I am thinking raised, direct, 350 for about 5 minutes a side. thoughts?
Large BGE
Dallas, TX
Comments
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Yes, raised direct until opaque. I'd have the dome 375-400. That'll be a treat.Sandy Springs & Dawsonville Ga
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You have to be real careful about it breaking up and falling through the grates. If it sticks to the grates you are toast. You may want to consider cooking it on some type of hard surface that can be added to the egg.
Beautiful and lovely Villa Rica, Georgia -
I've lost a bunch through the grates.
I like to do them on planks if not whole. I did some for the 4th. Raised direct 375 on cedar."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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that looks great...do you soak the planks first? how long do you let them cook?Killit_and_Grillit said:I've lost a bunch through the grates.
I like to do them on planks if not whole. I did some for the 4th. Raised direct 375 on cedar.
Large BGE Dallas, TX -
Til they hit 130ish. I think they took about 17-18 minutes. But it varies. Soak the planks at least an hour. 2-3 is preferred.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Agree with @Killit_and_Grillit.........plank 'em.
I plank all fish filets I cook now....an easy non-stick, no muss or fuss method.Living the good life smoking and joking -
i just sliced up some oranges and have the planks soaking. I rubbed the snapper with olive oil and dp shakin the tree rub.Large BGE Dallas, TX
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You're on your way.....
Post pics!Living the good life smoking and joking -
Can't wait to see the great results...Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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This is going to be good!Living the good life smoking and joking
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Oh yea buddy.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
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And here it is...fresh off the egg. 135 internal. Very moist and tender. Even the kids ate it and said they loved it. leftovers will become fish tacos later. Thank you all for the help.
Large BGE Dallas, TX -
Wow Red Snapper! King of all fish! Looks delicious!
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BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I have a CI griddle for the Egg and that works great for fish, some veggies, etc. But I agree skinless fish needs something solid to grill on.Killit_and_Grillit said:I've lost a bunch through the grates.
I like to do them on planks if not whole. I did some for the 4th. Raised direct 375 on cedar.
Lenoir, N.C. -
I have some red snapper and some grouper. I will be doing them soon. Thank you for the inspiration."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Well, thanks for the directions and mine came out looking like that too with an internal temperature even higher and to me it did not seem done. Maybe I have become used to drier fish.
Weber Gas, Large Big Green Egg, Mini Green Egg
I am going to gain way too much weight now that I have a LBGE.
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