Feb 28, 2011 · Red Snapper with Fennel Butter Have the fishmonger clean six 12-ounce red snappers leaving hte heads and tails intact. Make the fennel butter: In a bowl blend 1 1/2 sticks or 3/4 cup butter, softened, with 1 teaspoon each of crushed fennel seed and lemon juice, 1/8 teaspoon crushed garlic, and salt and pepper to taste.

Feb 16, 2010 · I received my Weber Smokey Mountain yesterday. In looking through the recipes, there was one for a whole 10 pound red snapper, smoked for 4 hours. We catch a large number of this size snapper during the summer, ao I feel sure I will try this. I have done whole snapper on my Weber kettle in banana leaves with very good - no, outstanding - results.

Apr 6, 2008 · The cioppino was probably the best I've ever made! Clams, prawns, scallops, red snapper, dungeness crab, and lovely king crab claws on top for garnish. Ceasar Salad and grilled sourdough slices with garlic and olive oil rounded out the meal. We finished with a lemon tart garnished with whipped cream and fresh blackberries and lemon zest.

Jun 6, 2014 · Start out with red snapper or bass. Have it cleaned, gutted, and scaled. Rinse and season/rub with salt, pepper, and maybe a little lime juice. Make a few cuts on a diagonal. Leave to rest for a few minutes. Prepare a tomato sauce. Perhaps Veracruzana or something North African with harissa and/or chermoula. Pour the sauce into a slow cooker.

Jun 5, 2013 · Although I have prepared red snapper on several occasions before, this was the first time that I saw results similar to what you're describing with your mahi. I'm a little unclear about how it can be tender and rubbery at the same time, but perhaps if I describe my experience someone will be able to find a common thread.

Mar 11, 2020 · Tunisian influenced Red Snapper, a filet coated with coarse ground Sun Dried Apricots and cracked Barley Grits, pan seared and topped with a Tabil spiced Apricot Sauce Rum and Black Pepper Pork , a tenderloin seasoned with a Jerk Spice Rub brushed with a Rum and cracked Black Pepper Glaze, then grilled, thinly sliced and topped with an Apricot ...

Jun 30, 2011 · For grilling, first choice goes to the oily fish, for what should be obvious reasons. Among the whites, whole fish work better on the grill than filets; even if they have the skin left on. A whole snapper on the grill, for instance, can be incredible. Filets, on the other hand, are likely to stick and fall apart. Swordfish also works well on ...

May 9, 2021 · Red Snapper with Pontchartrain Sauce would be fast and easy with the fish coming out of the oven nice and hot. The sauce could be made on the stove top and kept hot. BBQ shrimp is a great dish served with a crusty bread.

Oct 1, 2007 · Yeah I agree, halibut is a pretty specialized texture so hard to "duplicate" from the "fish" angle. But if what you are looking for is a "delivery system" for a sauce then many firm fleshed white fish work as shroom said and many other suggested. I too would use a snapper for that particular sauce. I also think a nice cod or scrod would work as ...

Nov 28, 2006 · Mary, when I say commercial heavy duty I am talking 40 racks of lamb a day, 200 dover sole, 25 filet of beef, 30 lbs red snapper etc. A lot of food, my home unit would burnout after 6 weeks. The one at work requires adjustment and repair about once a year. Original cost of one at work chamber style 24x24 $9000.00. The one at home $199.00. No ...