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Started By
Message
Best way to grill Red Snapper
Posted on 9/10/08 at 1:02 pm
Posted on 9/10/08 at 1:02 pm
I live here in Grenada and eat fish for most of my diet. I do my usual bake in the oven or blacken on stove top but I would like to try to grill some red snapper filets.
I have heard to grill the filets with the scales? Is this true? What type of sauce/seasonings do you use to baste on top while grilling?
Any help is appreciated!
I have heard to grill the filets with the scales? Is this true? What type of sauce/seasonings do you use to baste on top while grilling?
Any help is appreciated!
3
Posted on 9/10/08 at 1:22 pm to PJ250R
(no message)
Posted on 9/10/08 at 1:23 pm to PJ250R
quote:
have heard to grill the filets with the scales?
yes. put foil on the pit.
Posted on 9/10/08 at 1:51 pm to tigerdup07
You want to grill it "on the half shell".
Here's what I do:
I take a brush and lightly brush on some crab boil. Then I sprinkle a little bit of crab boil powder on them. Then I paint over that with some melted butter. I slice up onions and bell peppers and lemons onion ring style and put them on top of the fish. Slap em on the grill and enjoy!
Here's what I do:
I take a brush and lightly brush on some crab boil. Then I sprinkle a little bit of crab boil powder on them. Then I paint over that with some melted butter. I slice up onions and bell peppers and lemons onion ring style and put them on top of the fish. Slap em on the grill and enjoy!
Posted on 9/10/08 at 2:53 pm to lsutiger_08
Sounds great! I am going to try it this weekend! The only thing is I doubt they have crab boil here, but I did find some Zatarran's creole..you think i can use that?
Posted on 9/10/08 at 2:53 pm to lsutiger_08
Like he said on the half shell, I normally just put a little seasoning, not much, squeeze lemons and baste with butter. On occasion I will just lightly brush a washed out bbq sauce on them. Just very lightly. It's a little different. Or you could try red snapper bernice which is baked in a tomato sauce and is in either River Roads One or Two. I'll check. I like this way and serve over rice. Little different but I grew up on it.
Posted on 9/10/08 at 3:15 pm to Martini
You can use the creole. I just use the boil to help the powder stick a little better and kick it up. You could probably just brush butter twice.
Posted on 9/10/08 at 8:11 pm to PJ250R
quote:
I live here in Grenada and eat fish for most of my diet.
Lucky bastard.
Posted on 9/10/08 at 8:43 pm to EMILIO
quote:
Lucky bastard
If you'd like for me to be more specific, I have eaten Red Snapper, White Marlin, Tuna, Swordfish, Dolphin Fish and Mahi thus far.
Don't be jealous, I go w/o a lot of the amenities you have each day. Having a fish market right down the road is just a plus.
But how do you grill fish?
This post was edited on 9/10/08 at 9:05 pm
Posted on 9/10/08 at 11:07 pm to PJ250R
Grilled fish is a dish of the gods.
Be careful not to overdue or overcook the fish. Best way to be sure is use a fork and as soon as the fish is flaky.....stop cooking.
You can grill fish with a variey of additives. Olive Oil, lemon, butter, garlic, sea salt, fresh ground black pepper, cayenne pepper, good wine for basting, worchesershire sauce, etc etc etc.
Very easy, very healthy (save the butter)enjoy, it should make up for the lack of basic necessities in Grenada.
Yummy yummy
Be careful not to overdue or overcook the fish. Best way to be sure is use a fork and as soon as the fish is flaky.....stop cooking.
You can grill fish with a variey of additives. Olive Oil, lemon, butter, garlic, sea salt, fresh ground black pepper, cayenne pepper, good wine for basting, worchesershire sauce, etc etc etc.
Very easy, very healthy (save the butter)enjoy, it should make up for the lack of basic necessities in Grenada.
Yummy yummy
Posted on 9/11/08 at 12:34 am to PJ250R
Yo man, I'm in Grenada too. Besides the fresh fish market in St.George's wheres a more accessible place to buy good local fish? IGA sucks and I don't have a car so something near the bus route would be great.
Posted on 9/11/08 at 10:06 am to Purple Forever
Thanks a lot, buying some fish tomorrow and giving it a try this weekend!Posted on 9/11/08 at 10:08 am to vandal
Hey man! Yea I try to stay away from the grocery store at all possible. When I buy my fish myself I go to St. George's, although I have heard they sell it in True Blue area. I also have a guy that brings it to me. You just give him a call and tell him what you want. It is more expensive obviously, but sure beats the hassle having to deal with the crowds in the fish market. You a student?
Posted on 9/11/08 at 2:16 pm to PJ250R
Yup, 2nd Term Med at SGU. Can you hook me up with this guy's number who delivers? I assume you have to buy in bulk, how much do you have to buy at once?
Posted on 9/11/08 at 4:36 pm to vandal
I don't think you really need to buy in bulk, but if you have a freezer you can get what you need for the week. That is what we do. Call him and let him know what you want and how you want it cleaned.
His name is Alex Swan.
His name is Alex Swan.
This post was edited on 9/11/08 at 5:54 pm
Posted on 9/11/08 at 5:16 pm to PJ250R
Thanks man, I appreciate it. Finally I can get some good fish!
Posted on 9/11/08 at 10:01 pm to vandal
Scale the fish first, with the back of a knife lightly scrape in the direction of the scales and you will see a lot of the water in the skin come off. That will really help with the fish sticking. Marinate in olive oil, little lemon, little soy for 15 minutes.
Start with high heat, then turn it down until it looks opaque.
Don't flip it, close the lid.
Finish with good olive oil, lemon juice, herbs.
Start with high heat, then turn it down until it looks opaque.
Don't flip it, close the lid.
Finish with good olive oil, lemon juice, herbs.
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