Shrimp truck add on!

[lsanderson]

Red Snapper will be on the plane WED afternoon. Boat just unloaded
RED SNAPPER

Our Fresh Red Snapper is sold whole but already gutted. We recommend that you cook it whole as it is much easier and keeps in the natural juices.

After Purchase: keep it in the coldest part of the refrigerator or wrapped in ice. Use within 2-3 days. If you don’t use it within this time then freeze the snapper either whole wrapped in a couple layers of tin foil or if you fillet it, freeze in water in heavy duty freezer bags or plastic containers. You don’t want air getting to the fish as this will dry it out and possibly freezer burn it. It can be frozen for about 3-4 months.

Preparing: wash the gut cavity out thoroughly. You can put spices in there if you wish, such as garlic, pepper, onions, lemon, dill, ginger etc. Or you can use our delicious crabmeat. Put in refrigerator for 30-45 minutes to let the spices soak in.

On the Grill: place whole fish directly on the grill over medium heat…scales and all. Grill 10-15 minutes on each side depending on the thickness. A general rule is 10 minutes per inch in thickness. After it is cooked, cut into the skin behind the head and peel the skin and scales back toward the tail, cutting as you go back.

In the Oven: wrap the fish in one layer of baking parchment and one layer of tin foil. Bake in oven at 350 for 25-30 minutes or until fish flakes easily when tested with a fork. After it is cooked, cut into the skin behind the head and peel the skin and scales back toward the tail, cutting as you go back

Comments

Snapper

[minnehaha.livejournal.com]

I'm imagining the possibilities.

B

Re: Snapper

[lollardfish.livejournal.com]

Make anchovy butter then glob it in the fish, wrap it in parchment paper, cook, take out, eat.

I am sad to be missing the food this weekend. Save some for me on Sunday.

Re: Snapper

[mizzlaurajean.livejournal.com]

Why are you missing the food this weekend?

Re: Snapper

[lollardfish.livejournal.com]

International Medieval Congress.

[mizzlaurajean.livejournal.com]

So when are we making dinner?

Friday night, Saturday night?

David works of course but I'm free.

You're place or mine? :)

First...

[lsanderson.livejournal.com]

First we've got to get the food...

[aelburr.livejournal.com]

Snapper is a kinda bony fish so I would never cook it whole. My favorite way to cook a big one was to scale and gut it, remove the head, tail and fins and then bone it. By that I mean cut the meaty portions away from the spine like filleting and then finding the line of horizontal bones that run outward from the spine and removing them with a narrow V shaped cut the length of the fish. You don't have to go all the way to the skin to remove all the bones from the meat this way.

Now lay the meat flat, skin side down, in a casserole or other baking dish and tuck narrow wedges of lime (thin skinned, juicy key limes are ideal) into the v shaped groove where you removed the horizontal bones then dot with unsalted butter, sprinkle generously with parsley and add the juice from the rest of the lime you cut the narrow wedges from.

Cover and bake at about 350 for 15 to 20 minutes. Uncover and continue baking, testing and basting about every 5 minutes until the thickest parts are flaky and white throughout. Serve immediately.

Snapper are fairly big fish (by Minnesota standards) and should be 10 to 15 lbs. before cleaning and 20-30 lbs. isn't uncommon. Served with a salad, garlic bread and a dessert (like key lime pie or anything minty) it makes quite a meal. Also a good fish for soups but that's another story.