JGDean
Sous Chef
Husband and neighbor went fishing again. Caught 4 a piece. DH got an 8 pounder! What would you do with them?
Red Snapper
- Thread starter JGDean
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Uncle Bob
Chef Extraordinaire
The absolute best Red Snapper I ever ate was a whole fish(headless) filled with a wonderful seafood dressing/stuffing and baked. I do not have a the recipe but I am sure you could find one. So baked with some type dressing is an idea!
Enjoy!
Enjoy!
JG, I'll have to look for it later, but I have an awesome stuffed red snapper recipe. I made it as a special entree for one of Buck's birthday parties. Everyone, espcially Buck, raved about it. Even if I do say so myself, it was wonderful.
I love red snapper and if I lived near you, I'd help you get rid of some of it.
I love red snapper and if I lived near you, I'd help you get rid of some of it.
Barb L.
Master Chef
Bobby Flay of the Food Network ,puts them on the grill with a dry rub, that I would love to try.
I've had Red Snapper slow hot smoked, grilled, broiled and baked (with and without stuffings) - whole and fillets. I've never had it pan fried or deep fried.
I usually dredge mine in flour, dip it in egg, then coat it in flour seasoned with Cajun spices (either from a jar or home made), then throw it into a screaming hot cast iron frying pan for blackened red fish, I serve it up with red beans & rice, hushpuppies, and Cajun coleslaw (no mayonaise!). In fact, I believe I still have three or four red snapper fillets in my freezer, so I think maybe I will make that this week sometime, or on the week-end.
fireweaver
Senior Cook
omg JGDean, i'm so jealous. dad used to catch redfish (that's what we called it in south TX) when he went fishing, and i haven't had it in years. it's a wonderfully flavored fish, just a little sweet, not "fishy" at all. grilling would be a great idea to preserve that delicate flavor without overpowering it. Michael, it's *heavenly* fried (light batter, don't get the thick heavy beer-battering thing going on).
