JohnL
Head Chef
Hello all,
I just bought a wonderfully fresh (at least for our area) red snapper that I plan to prepare for dinner tonight. I've never done a whole fish on the grill before, so I'd love some advise from those who know. I plan to cut a few slits on each side of the fish and season with salt & pepper. Then stuff the inside cavity with onion, jalopenos, ginger, lemon slices, S & P. My main question is since I plan to cook the fish directly on the grill racks, should I leave the scales on to help hold things together, or should I scale the fish first?
Thanks for any help,
John.
I just bought a wonderfully fresh (at least for our area) red snapper that I plan to prepare for dinner tonight. I've never done a whole fish on the grill before, so I'd love some advise from those who know. I plan to cut a few slits on each side of the fish and season with salt & pepper. Then stuff the inside cavity with onion, jalopenos, ginger, lemon slices, S & P. My main question is since I plan to cook the fish directly on the grill racks, should I leave the scales on to help hold things together, or should I scale the fish first?
Thanks for any help,
John.