How to cook 1-2 lb whole red snapper?

Theophan · June 2010

I'm planning to jerk some red snapper this evening. I've prepared the jerk rub from my jerk cookbook, and have two whole red snapper, fairly small, I think about 1.5 lbs each, maybe. I have no raised rig, am trying to be as close to what Jamaicans do as I can, and I think they cook over open wood coals (including allspice wood!), so I'm planning to cook it direct. She says 8-10 min./side in a recipe for a much larger fish (3-4 lb) but she says the same thing in another, somewhat different recipe, for fish about the size I have.

I see temps from 300-400, maybe 450 in the "Big Green Egg Recipes" pdf, and at the moment I'm planning direct at 350 with some alder chips, and probably 8 min / side and then see if I can get a temp from my semi-instant-read thermometer, or stick a fork in one and just see if it looks done.

I'm still a newbie, and this is my first time trying this. Anybody feel strongly that I should do something really different?

(It may be hard to eat no matter how I cooked it -- her recipe for jerk rub calls for FOUR to SIX habaneros in a pretty small amount of rub (one onion and half a cup of scallions is the rest of the bulk), and I'm a little nervous it's going to be WAY hot!

)

Thanks!

Theophan

Little Steven · June 2010

Theophan,

You could do it in a wok or a CI with a little oil. Cut some deep slits in each side of the fish and rub the marinade in.

Steve

Davekatz · June 2010

Set your grill up for a direct cook over medium heat, about 350°F. Generously oil the grate. Put the fish on and grill for 7-10 minutes. Turn and grill until the skin is golden brown and the flesh is just opaque, about another 7-10 minutes. Carefully remove the fish so it doesn’t stick.

Grilled Whole Red Snapper Veracruz

My jerk recipe calls for 4-6 Scotch Bonnet peppers. I found 4 to be plenty for chicken. Have not tried it on fish yet.

Boilermaker Ben · June 2010

Theophan,
I've found that jerked dishes that are cooked longer (like jerk pork and jerk chicken) can have more peppers without being overpowering. When I've done jerk marinade for fish, I include fewer peppers and wind up with the same heat sensation. One time I did use the full pepper recommendation for a fish marinade, and paid for it.

If you're nervous about it, add another measure of each of the other ingredients to what you already made to double the recipe (without doubling the peppers), and freeze the rest.

Capt Frank · June 2010

4 to 6 Habaneros in that size fish and I don't think you will need the EGG :ohmy: Just let them sit out for a few minutes

:S :P

Capt Frank
Homosassa, FL

Theophan · June 2010

Wow -- thanks to ALL for wonderful and very helpful and reassuring posts! The photograph was helpful, too, though I'm struggling with whether to slash the fish or not. Two of you, I think, either did it or recommended it, but the jerk cookbook I'm using didn't say anything about it, and the first time, at least, I'm tempted to cook it the way she said.

I like hot food, don't know too many people who like food hotter than I do, so I think I'm going to be OK even with the four habaneros in the rub, but I'm a little anxious, and I have to say, slashing the fish seems like it would get WAY more of that hot stuff into the flesh of the fish. I think this first time, anyway, I'm going to try without. I guess I could slash one and not the other and see what difference it makes.

MANY thanks again to all!

Theophan

Davekatz · June 2010

The slashes are where the flavor gets in. If you want the flavor, but not all the heat, make the slashes but seed and devein the peppers.

Let us know how if goes.

Dave

Theophan · June 2010

Well, in case anyone's curious about how it went, the fish was delicious in spite of being a disaster in some ways. :laugh:

First, even though I slathered oil on the grid, the skin stuck to the grid so the fish really wasn't pretty... Second, even though I'd have to say the fish was delicious, tender, very, very moist, mild smoky flavor, there was hardly any jerk flavor at all! I had been paranoid about how hot it might be, and there was no heat at all, and only the mildest hint of jerk seasonings. I don't get it.

I've never made this recipe before, and the directions say to process it into a "paste" in a food mill. Well, it was much soupier than a paste, had sort of the consistency of a slushee, if you know what I mean. Most of it was sort of thick, but some of it was rather watery. I've had that happen pretty routinely when onion is chopped "too fine" in a Cuisinart. Here's what went into it (except for the sugar, which I had thought was called for, but it wasn't, so it didn't go in):

And here's what it looked like when it was done:

Here it is on the fish:

And on the Egg:

(I can't bear to show you what it looked like after I tried to flip them :()

So, I clearly have much to learn. I guess another time I'll try fillets in a basket. And maybe if I'd cleaned the grid more scrupulously it would have helped.

Anyway, it was delicious fish, but it wasn't pretty, and the jerk flavor hardly came through at all. I don't know what I did wrong. The fish marinated for nearly an hour (I let the Egg get too hot and it took a while to cool down). If anyone has any suggestions, I'm certainly eager to hear them.

Thanks!

Theophan

Davekatz · June 2010

Glad it tasted good, even if it did fall apart. Fish can be tough that way.

As for the jerk flavor - maybe a thicker paste, maybe deeper slashes (when cooked you should be able to put a spatula between the slashes and remove a piece of fish), maybe a longer marinade. All things to try.

How to cook 1-2 lb whole red snapper?

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