I’ve never been a big fan of red snapper. But after cooking this, I am now a card-carrying member of the I-love-red-snapper club. I was planning on buying sea bass, but right as I was leaving the fish counter, they started to unload a “this just in” bunch of whole red snapper from the Gulf of Mexico. So I put the sea bass back, and opted for this beautiful fish—what can I say, the gorgeous color lured me in and I was hooked (pun intended).
Anytime you can get fish that’s “just in” GO FOR IT! Buy what’s fresh, even if it’s new to you.
How to Tell if Your Fish is Fresh (read more)
Here’s four things you should look for when buying fish, be it whole, or otherwise:
- Skin should reflect light and seem almost metallic—think fairy dust
- Smell should be faint—believe it or not, fish doesn’t stink
- Eyes should be bright and clear, not cloudy—I mean duh
- Flesh should recoil when you press on it—but don’t press so hard you stick your finger through, just a light touch—and it should be somewhat translucent
Now there’s plenty of other things you can look for, but if you keep it simple and just concentrate on these four things, you’re sure to bring home the bacon, I mean the fish; the good fish at that.
Grilling Red Snapper
Lightly wash the skin and place on foil. Cut into the skin and flesh as seen in the photo—make sure to do it on both sides. Stuff cavity with garlic cloves and whatever herbs you have. I used chives and parsley but rosemary and or oregano is good too. Dust both sides of the fish with olive oil. Place on grill and cover. NOTE, I used a grill basket made for whole fish, but you can cook directly on the grill (here’s how). Cook on high heat for about 25 minutes, turning over once. You can also fry whole fish, but I don’t recommend it for snapper.
That’s all there is too it! Easy dinner. Delicious dinner. And super fun to make. If you try it yourself, make sure to take photos and tag me on social media; I’d love to see how it turns out. Learn more about red snapper.
A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.
Coming up NEXT on the blog … part two in my three-part series on tuna, “How best to grill tuna,” and “The truth behind dolphin-safe labeling.”
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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox