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lil-red-hunter14 · Guest

Sorry for this being off topic, but we just picked up a large snapper filet at HEB and don't know any recipes for it. And yes IMS, I know you like yours fried but I would rather something else. Thanks!
Well we put the snapper on a pan with some oil and then lathered it up in butter, and seasonings and cooked it in the oven for ten minutes. Well I have to admit, I took a couple of small raw pieces. YUM! Well let's just put it this way, I was going to take a pic and pit it up here but it didn't even make it that long. Thank y'all for the help. Oh yeah, is the skin okay to eat after being cooked? I might be having a reaction to something because I am breaking out and coughing. Any ideas?

RodBreaker · Posted: Sat Jan 29, 2011 6:39 pm Post subject:

Fish recipes are never off-topic. Laughing

But since it's dinner time on a Saturday night you may not get any replies until way too late so I would suggest you use the internet to find something you like. Decide whether you want to grill, bake, blacken, or broil and look for something that has ingredients already on hand. This Paula Deen recipe is really simple:

http://www.foodnetwork.com/recipes/paula-deen/cant-miss-red-snapper-recipe/index.html

Here's a few more:

http://www.google.com/search?sourceid=navclient&aq=0&oq=red+snapper+recip&ie=UTF-8&rlz=1T4GGHP_enUS367US367&q=red+snapper+recipe
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FIDO · Posted: Sat Jan 29, 2011 6:42 pm Post subject:

You just can't go wrong as long as you don't overcook it. I'm reminded of when I worked offshore we would bring some limes, lemons and already made pico from HEB and make fresh red snapper caviche for lunch out there. Some saltines and damn it was good And before anyone tells me that it was illegal, I know. I just don't care
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RodBreaker · Posted: Sat Jan 29, 2011 6:47 pm Post subject:

ironmanstan · Posted: Sat Jan 29, 2011 6:48 pm Post subject:

raw with wasabi and soy sauce. Broiled with garlic and butter, and a side salad. On the grill with the same. I have the capability to bend abit. Personally some season-all sprinkled on would be yum.
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I LIKE MINE FRIED.

Chef Lefty · Posted: Sun Jan 30, 2011 7:30 am Post subject:

Chef Lefty’s® Grilled Gulf Snapper

Ingredients:

Butter Sauce
½ lb. Butter, softened
2 T. Lemon Juice
1 T. Chicken Bouillon
¼ t. White Pepper
3 T. Onion, chopped fine
1 T. Garlic, chopped fine
1 t. Oregano
3 T. White Wine
Salt to taste

Spices for fish
Blackened Redfish Blend
Salt and Pepper

4 (8 - 10 oz) Snapper filets
1 lb. Crawfish Tail Meat
½ lb. Lump Crab Meat
½ c. Butter, melted

Preparation:
Butter sauce: Combine all ingredients and blend till smooth. Refrigerate until needed.

Spice mix: Combine spices.

Melt ½ cup of the butter sauce and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes. While fish is cooking, melt refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Serve sauce immediately over the fillets. Awesome. Serves 4.
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landlocked beachbum · Posted: Sun Jan 30, 2011 8:06 am Post subject:

Now THAT is definitely food porn!!!!!!!!!!!!!!!!!!!!!! Shocked

My kind of stuff!!! Very Happy

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

frayed · Posted: Mon Jan 31, 2011 7:36 am Post subject:

Here's one of the best I've had so far. Portuguese Red Snapper (I made mine with a mangrove snapper). Probably the best were grilled whole Huachinango when I was in MX on my honeymoon. Don't know how exactly it was prepared but it came out whole, crispy crispy skin, smoky and still moist inside.

1 large bulb fennel
Kosher salt, to taste
1 lb. fingerling potatoes,
halved lengthwise
7 tbsp. extra-virgin olive oil
1 lb. fresh linguiça or kielbasa,
cut into 1⁄4"-thick slices
1 whole cleaned red snapper (3 lbs.)
1 lemon, sliced into 1⁄4"-thick half moons
Ground black pepper, to taste
10 sprigs thyme, plus 2 tbsp. thyme leaves
10 sprigs parsley
1⁄2 lb. mixed olives, pitted
12 littleneck clams
1⁄2 cup white wine
Zest of 1 orange

1. Trim and discard stalks from fennel; reserve 10 wispy fronds. Halve fennel bulb lengthwise; slice into 1⁄4"-thick wedges. Bring 2 qts. salted water to a boil in a 4-qt. saucepan. Blanch fennel for 4 minutes; drain and set aside. Add potatoes to boiling water; reduce heat to medium; simmer until tender, 12–15 minutes. Drain potatoes; set aside.

2. Heat 2 tbsp. oil in a 12" skillet over medium-high heat. Add sausage; cook until browned, about 5 minutes. Set aside.

3. Heat oven to 475˚. Cut 4 angled slits on each side of fish, about halfway to bone. Put a lemon slice into each slit. Line a baking sheet with an 18" x 24" sheet of heavy-duty foil. Transfer fish to foil. Rub with 3 tbsp. oil; season with salt and pepper. Stuff cavity with remaining lemon, thyme sprigs, and parsley. Arrange fennel, potatoes, sausages, olives, and clams around fish; sprinkle with remaining thyme. Drizzle with wine. Put an 18" x 24" piece of foil over top. Crimp edges together to form a packet.

4. Roast for 35–40 minutes. Cut into foil; carefully pull back edges. Sprinkle with zest, remaining oil, and fennel fronds.
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Jeff

Get Busy

landlocked beachbum · Posted: Mon Jan 31, 2011 7:52 am Post subject:

Holy Moly, that looks FABULOUS!!!! Shocked

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein