"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-03-2010, 10:37 AM   #1
Assistant Cook
 
naturalmovements's Avatar
 
Join Date: Nov 2010
Location: texas
Posts: 24
Question Suggestions for red snapper fish?

greetings! from a deep sea fishing trip, i have a few pounds of red snapper that i would like to prepare tomorrow, im new to cooking in general and ive never prepared fish...

never tasted red snapper before so i have no idea on flavor, prep, method etc. , if anyone has any advice, id like to listen and learn, thank you!

naturalmovements is offline   Reply With Quote
Old 11-03-2010, 10:41 AM   #2
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
Snapper is even good raw! Its a heavier, oilier type of fish. I like it in ceviche myself (doused with lemon juice, the acid "cooks" the fish a bit) but if you wish to cook it, a light breading will suffice. I've done it with grated potato as the outside too. Since its heavy it stands up well to that.

Your fish is so fresh, you should really just do something light and simple to keep the fresh flavor. How about a light pan fry with some butter and garlic and sprinkle with some salt to finish?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-03-2010, 10:53 AM   #3
Senior Cook
 
Join Date: Oct 2010
Posts: 285
Quote:
Originally Posted by naturalmovements View Post
greetings! from a deep sea fishing trip, i have a few pounds of red snapper that i would like to prepare tomorrow, im new to cooking in general and ive never prepared fish...

never tasted red snapper before so i have no idea on flavor, prep, method etc. , if anyone has any advice, id like to listen and learn, thank you!
Greetings from a Greek girl who loves plain cooking!

Red snapper I just love. But I grill it, always over fire. Simply slash the fish diagonally, brush olive oil over it, place down on the grill and - here it is.



Sprinkle chopped flat leaf parsley over it, and garnish with a fresh lemon cut in half. And that's it.

Red snapper is a highly desirable fish. In the shops it's expensive and in tavernas classed "A": 40 euros a pound (minimum)




Picture by a family member
Poppi G. Koullias is offline   Reply With Quote
Old 11-03-2010, 10:58 AM   #4
Assistant Cook
 
naturalmovements's Avatar
 
Join Date: Nov 2010
Location: texas
Posts: 24
Quote:
Snapper is even good raw! Its a heavier, oilier type of fish. I like it in ceviche myself (doused with lemon juice, the acid "cooks" the fish a bit) but if you wish to cook it, a light breading will suffice. I've done it with grated potato as the outside too. Since its heavy it stands up well to that.

Your fish is so fresh, you should really just do something light and simple to keep the fresh flavor. How about a light pan fry with some butter and garlic and sprinkle with some salt to finish?
i am a huge fan of anything garlic! question, because its a saltwater fish, do i need to pay special attention to the amount/type of salt im using?
naturalmovements is offline   Reply With Quote
Old 11-03-2010, 11:02 AM   #5
Assistant Cook
 
naturalmovements's Avatar
 
Join Date: Nov 2010
Location: texas
Posts: 24
Quote:
Greetings from a Greek girl who loves plain cooking!

Red snapper I just love. But I grill it, always over fire. Simply slash the fish diagonally, brush olive oil over it, place down on the grill and - here it is.


This image has been resized. Click this bar to view the full image. The original image is sized %1%2 and weights %3.


Sprinkle chopped flat leaf parsley over it, and garnish with a fresh lemon cut in half.

And that's it.


Picture by a family member
i had it filleted, would that change anything?
naturalmovements is offline   Reply With Quote
Old 11-03-2010, 11:08 AM   #6
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Love it Poppi, this is Carib Snapper bought in the a fishmarket on Miami river Click image for larger version

Name:	padeswood 029.jpg
Views:	320
Size:	81.6 KB
ID:	8835
Bolas De Fraile is offline   Reply With Quote
Old 11-03-2010, 11:17 AM   #7
Senior Cook
 
Join Date: Oct 2010
Posts: 285
Quote:
Originally Posted by naturalmovements View Post
i had it filleted, would that change anything?

Yes because without the skin to protect the fish, you'd have to cook it more gentle. Cube the fish, skewer it and cook "souvlaki".

Quote:
Originally Posted by Bolas De Fraile View Post
Love it Poppi, this is Carib Snapper bought in the a fishmarket on Miami river Attachment 8835
Oh wonderful!
Poppi G. Koullias is offline   Reply With Quote
Old 11-03-2010, 11:24 AM   #8
Assistant Cook
 
naturalmovements's Avatar
 
Join Date: Nov 2010
Location: texas
Posts: 24
Quote:
Yes because without the skin to protect the fish, you'd have to cook it more gentle. Cube the fish, skewer it and cook "souvlaki".
youve been helpful, thanks!
naturalmovements is offline   Reply With Quote
Old 11-03-2010, 11:54 AM   #9
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Poppi my wifes family are fishermen in Croatia same love of grilled fish as Greeks Click image for larger version

Name:	croatia 2010 048.jpg
Views:	327
Size:	83.5 KB
ID:	8837
Bolas De Fraile is offline   Reply With Quote
Old 11-03-2010, 12:10 PM   #10
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
I make fish taco's with mine since the filets are kinda small these days.
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
https://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 11-03-2010, 12:51 PM   #11
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
naturalmovements, just salt to taste. I don't think the fact that it is a saltwater fish has any effect on its taste when cooked. Enjoy!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-03-2010, 01:21 PM   #12
Assistant Cook
 
naturalmovements's Avatar
 
Join Date: Nov 2010
Location: texas
Posts: 24
Gracias alix
naturalmovements is offline   Reply With Quote
Old 11-03-2010, 01:22 PM   #13
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
De nada.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 11-03-2010, 02:33 PM   #14
Senior Cook
 
Join Date: Oct 2010
Posts: 285
Quote:
Originally Posted by Bolas De Fraile View Post
Poppi my wifes family are fishermen in Croatia same love of grilled fish as Greeks Attachment 8837
Fishermen everywhere have a rough time of it at sea. But what they bring back to cook up is beyond price. That grilled fish looks mouthwatering. Hope you washed it down with a good beer.

Not sure, but I may have quoted red snapper as being taverna price of "40 euros per pound". I meant per Kilo.
Poppi G. Koullias is offline   Reply With Quote
Old 11-04-2010, 01:35 AM   #15
Head Chef
 
sarah's Avatar
 
Join Date: Oct 2004
Posts: 1,161
i love my red snapper pan seared and then topped with lemon, butter, herb,garlic sauce.Yum...
__________________
Don't let love interfere with your appetite. It never does with mine.
sarah is offline   Reply With Quote
Old 11-04-2010, 02:27 AM   #16
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
how about a spanish classic, snapper with chorizo and mussels?

after watching jacques pepin make this on one of his "fast food: my way" episodes, i made this using clams instead of mussels. it was fantastic!!!

Jacques Pepin's fast food my way - Google Books
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 11-04-2010, 02:49 AM   #17
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Fantastic dish Tom, when we were in the port of Barcelona we would walk up the Ramblas to buy our Seafood in the Market Click image for larger version

Name:	21112008106.jpg
Views:	160
Size:	95.4 KB
ID:	8840
Bolas De Fraile is offline   Reply With Quote
Old 11-04-2010, 10:27 AM   #18
Assistant Cook
 
naturalmovements's Avatar
 
Join Date: Nov 2010
Location: texas
Posts: 24
today is the day, and all suggestions sound supreme....

after much review and advice from a good friend, ive decided on red snapper en papilote with white wine, tyme, butter, scallots, tomatoes concasse, and a little salt n pepper, served with asparagus

my first time cooking fish, my first time eatting red snapper (that i caught from the gulf of mexico), should be very interesting.....

tomorrow i will post the results and hopefully a picture (if its photo-genic)
__________________
Think like a man of action, act like a man of thought
naturalmovements is offline   Reply With Quote
Old 11-04-2010, 10:54 AM   #19
Assistant Cook
 
naturalmovements's Avatar
 
Join Date: Nov 2010
Location: texas
Posts: 24
Forgot chives^
__________________
Think like a man of action, act like a man of thought
naturalmovements is offline   Reply With Quote
Old 11-04-2010, 11:48 AM   #20
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
nice dish movements, post the pics
Bolas De Fraile is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 10:32 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.