BikeBookBread Posted August 21, 2010 Share Posted August 21, 2010 Just got back from the DC fish market (that was fun - freshest fish I've seen since Seattle)... Anyway, we picked up really fresh red snapper filets (skin on), which I've never cooked before. I was thinking of broiling with a citrus herb butter. Any other ideas, as this is what I always do... Our grill is busted (the movers broke it :glare:) so I can't grill, which would be my first choice... TIA! Quote Link to comment Share on other sites More sharing options...
kalanamak Posted August 21, 2010 Share Posted August 21, 2010 Granted I've never tasted it, but did the following once and everyone raved. Rinse, pat dry and sprinkle with a little soy sauce and balsamic vinegar. Let sit while you saute some bell pepper (any color) slices and onion slices about 1/3 of the way done with a little spicing: paprika or a bit of mustard powder or black pepper (I did all three, but really subtle). Put this butter-cooked veggies on top of the fish, skin side down (butter the skin before placing in downward) and bake en papillote. I baked at 350 and did the minutes per pound I looked up in the JOC. I got this recipe from a cooking newsgroup, and they warned me snapper can be dry. Hence the en papillote. HTH. Quote Link to comment Share on other sites More sharing options...
extendedforecast Posted August 21, 2010 Share Posted August 21, 2010 I like it blackened. Dh makes a delicious blackened snapper with a shrimp and/or crawfish topping. Quote Link to comment Share on other sites More sharing options...
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