You can cut off the tail, but I like to leave it on and just trim it into a decorative “V” shape for presentation. Gently place stuffed whole fish atop the direct heat grilling zone and sear with the grill lid open until char marks are well-defined, 4-5 minutes per side. Use a pair of kitchen sheers to remove the dorsal, caudal, anal and pectoral fins. Rub your hands over the fish to ensure you got all the scales. Scale The Fish (use a scaling tool and rub it going in the “wrong direction” – like petting a cat backwards - along the fish) until all the scales are removed. Grilled Red Snapper Recipe with a Cajun Cream Sauce Recently I spent some time fishing out in the Gulf of Mexico and was lucky enough to bring back a cooler.Gut The Snapper (slice a long thin cut along the bottom of the fish and remove the innards.(The process of scaling a fish can send those scales flying everywhere.) You’ll want access to a hose to rinse the fish as you go. Take It Outside: If you have to clean the fish, I’d advise doing it outside on a work table with a large cutting board and sharp knife.Note: A good fishmonger will clean and scale and trim your snapper for you, but if that’s not the case, here’s some tips. I put my nose right up to this whole yellowtail snapper and all I could smell was the Atlantic where it was caught. Smell it: Fresh seafood doesn’t have a fishy odor and in fact, it should only smell like the ocean.Grill each side approximately 3 to 4 minutes. Place fish on grill belly side down and repeat this step for the opposite side of fish. The eyes should rest flush with the head and not be sunken in. In Korean, ssam literally means wrappedset the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Check the eyes – are they clear or cloudy? Eyes of any fresh fish should be bright, not cloudy and dull.If it’s a spear-caught fish, it will obviously be pierced, but experienced anglers generally avoid the fleshy, meaty parts. fish 4 x 200g pieces snapper fillets, (see top tips) skin on, pin-boned, skin-side down, on a greased oven tray. Look at the skin – is it bright and shiny or dull and lackluster? Are their obvious bruises, tears or imperfections? You want the skin to be firm, with no slimy residue.Since this recipe is for a whole yellowtail snapper, it needs to be a recent catch. This fish couldn’t get any fresher! I got it at Pop’s, my local fishmonger and I swear it was swimming that morning! That’s important. Prep The Fish For This Yellowtail Snapper Recipe
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