Backed or grilled fish

[BaytownHusker]

Any one got and good receipes for fish?? Either backing or grilling it? I normally buy red snapper around here... But add what ever you have...

[Chef K]

Any one got and good receipes for fish?? Either backing or grilling it? I normally buy red snapper around here... But add what ever you have...

If you mean "Blackened" then that's what I'd recommend, But make sure you use a cast iron skillet pan and get it as hot as possible. Dip the fillets of fish in melted butter and throw on the pan and then use whatever cajun spices you want to season the fish. Flip the fish over once and season again.

[Roxy]

Barbecued Red Snapper:

 

3-4 pounds fish

1 TBLS. butter

2 TBLS. chopped onion

1 cup catsup

2 TBLS. Worcestershire sauce

2 Tbls. brown sugar

1/4 tsp. salt

2 TBLS. vinegar

1/4 cup lemon juice

1/8 tsp. pepper

Dash of tabasco

1 tsp. liquid smoke

Saute onions in butter until golden brown. Add all ingredients except fish and simmer 5 minutes. Place fish in shallow pan and cover with sauce. Bake at 425 degrees for 35-45 minutes.

 

Potatoes:

1/4 cup extra-virgin olive oil

1 pound small potatoes, such as ruby crescents, cut into 1/8-inch thick rounds

1 medium onion, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme

Coarse salt and freshly ground white pepper

Snapper:

1/2 cup extra-virgin olive oil, plus more as needed

20 cloves roasted garlic

1 sprig fresh rosemary

4 (7-ounce) skin-on red snapper fillets

Coarse salt and freshly ground white pepper

3/4 cup dry white wine

2 cups clam broth, plus more as needed

2 ripe tomatoes, peeled, seeded and cut into 1/4-inch dice

16 Kalamata olives, pitted and coarsely chopped (about 1/3 cup)

2 tablespoons roughly chopped fresh flat-leaf parsley

8 thin-sliced rounds lemon

 

 

Preheat the oven to 400 degrees F.

Make the potatoes: Heat the oil in an ovenproof 12-inch non-stick skillet over medium-low heat. Add the potatoes and cook, stirring, until soft, about 10 minutes. (The potatoes shouldn't brown.) Add the onion, rosemary, and thyme, and season with salt and pepper. Cook, covered, until the onions soften, about 5 minutes. Transfer the potatoes to bowl and set aside. (The potatoes may be made up to 3 days in advance and refrigerated.)

 

Make the snapper: Heat the oil in the ovenproof skillet over medium heat. Arrange the potatoes in 4 thick mounds in the skillet and scatter the garlic and rosemary around them.

 

Season the snapper with salt and pepper. Place 1 fillet on top of each mound. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Pour in the clam broth. Bring to a boil, cover, and braise in the oven until the snapper is barely opaque in the center, about 7 to 8 minutes.

 

Using a slotted spatula, transfer the potato mounds topped with the snapper to the center of 4 warmed dinner plates. Return the skillet to high heat and boil until lightly thickened, about 2 minutes. Add the tomatoes, olives and parsley and cook for 15 seconds. Taste for balance, adding some olive oil or more clam broth, if desired. Season with salt and pepper. Spoon half the sauce over the fish fillets and pour the rest into a warmed sauce boat. Serve immediately, garnished with the lemon slices, with the sauce passed on the side.

 

Grilled Red Snapper:

 

INGREDIENTS:

 

1 whole red snapper, split and butterflied (about 2 pounds worth)

1/2 cup achiote paste

1/2 cup orange juice

3 tablespoons lemon juice

3 tablespoons lime juice

 

PREPARATION:

Mix achiote paste (you should be able to find it in a Mexican market) with citrus juices. Cover all surface of the fish. Place in refrigerator and let sit for at least two hours. Light grill and get a medium flame.

 

Oil grill and place fish skin side down. When fish is about half way done (about 5 minutes) turn and continue cooking another 3 minutes. The fish is done when the juices start boiling. You should be able to lift the central bone out easily when the fish is cooked. Top with heated salsa.

 

The traditional Mexican way to cook fish is to place it on a banana leaf. If you can find them, wash the leaf and place on grill while it's still wet. Then add the fish. This is an old trick to keep the fish from sticking to the grill and falling apart when you try to turn it.

 

Paula Deen's Mushroom-Stuffed Baked Red Snapper

 

Serves 4

 

1/2 pound fresh mushrooms, or one 8-ounce can stems and pieces

4 tablespoons (1/2 stick) butter

1/2 cup finely chopped celery

5 tablespoons minced onion

One 8-ounce can water chestnuts, drained and chopped

1/2 cup soft bread crumbs

1 egg, lightly beaten

1 tablespoon soy sauce

1 tablespoon chopped fresh parsley

Salt and pepper to taste

Two 2 1/2-pound oven-ready whole red snappers, gutted, sealed, and cleaned

1/2 cup dry white wine

3/4 cup water

 

Preheat oven to 350 degrees. Rinse, pat dry, and finely chop 1/4 pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside. In a small skillet, melt 2 tablespoons butter; add celery and 3 tablespoons of the onion. Saute for 5 minutes. Combine sauteed celery mixture with mushrooms, water chestnuts, bread crumbs, egg, soy sauce, parsley, and salt and pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons onion, the wine, and water. Bake uncovered for 45 to 50 minutes. Baste occasionally. Test with a fork. When fish flakes, it's done.

 

Cheese-Dipped Fried Red Snapper:

 

2 lbs. red snapper

3/4 C. fine bread crumbs

3 Tbsp. grated Parmesan cheese

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. paprika

1 egg -- beaten

1 Tbsp. milk

oil & butter for frying

3 Tbsp. butter

2 green peppers -- slivered

1 onion -- thinly sliced

 

Mix together in bowl, bread crumbs, cheese & seasoning.

 

Dip fish in egg & milk mixture, then in bread crumb mixture, coating evenly.

 

Heat a combination of oil & butter in skillet.

 

Fry fish, without crowding, about 8 minutes or until done, turning once. Remove to heated platter. Keep warm.

 

Clean out skillet & melt the 3 Tbsp. butter. Add the green peppers & onions. Saute, stirring for 4-5 minutes or until cooked. Spread over fried fish, Serve with tartar sauce.

 

Cajun Style Blackened Snapper:

 

INGREDIENTS

2 tablespoons paprika

2 teaspoons cayenne pepper

1- 1/2 teaspoons ground white pepper

1- 1/2 teaspoons ground black pepper

1 tablespoon salt

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon dried thyme

1 teaspoon dried oregano

 

4-6 oz. fillets red snapper

1-1/2 cups butter, melted

 

DIRECTIONS

In a small bowl, mix together paprika, cayenne pepper, white pepper, black pepper, salt, onion powder, garlic powder, thyme, and oregano.

Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.

Dip fish into melted butter, and sprinkle each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet. Pour 1 tablespoon of butter over each fillet. Cook until the coating on the underside of the fillet turns black, 3 to 5 minutes. Turn the fish over. Pour another tablespoon of butter over the fish, and cook for 2 minutes, or until fish flakes easily with a fork.

[huskernumerouno]

I like my fish on a hook. I dont eat them just catch and release.

 

OOPS didn't mean to change the subject.

[HuskerNCo]

you're no fun

[huskernumerouno]

I prefer my fish to be aged to over 21 years old.

[HuskerNCo]

You shouldn't be so evil. Ninersgirls is good people.

 

You may want to watch closely what you catch my friend so they don't catch you

[huskernumerouno]

You shouldn't be so evil. Ninersgirls is good people.

 

You may want to watch closely what you catch my friend so they don't catch you

 

Back to the original topic. I do like Catfish and Walleye Deep fried with a beer batter.

[cmb23]

I think he means BAKED...which you might be baked if you spell it backed more than once.