Red Mosquito

Red snapper over charcoal today. Fish head soup tomorrow.

God I love grilled snapper

oh yum

good for you

It was my first time and I think it turned out great. Crispy on the outside and tons of flaky meat. I wasn't sure what type of heat to give it at first, so I started with closed lid and indirect heat then finished it right over the coals. Took about 35 mins overall.

I will be buying more fish varietals for the grill here all summer long.

washing machine wrote:It was my first time and I think it turned out great. Crispy on the outside and tons of flaky meat. I wasn't sure what type of heat to give it at first, so I started with closed lid and indirect heat then finished it right over the coals. Took about 35 mins overall.

I will be buying more fish varietals for the grill here all summer long.

If you can get some good grouper, it is delicious grilled. it is delicate on the grill though, slow and low is best, with some kind of support underneath it. I sure do love grouper.

I should be able to find grouper pretty easily living so close to the Gulf of America. Thanks, ruddo!

washing machine wrote:I should be able to find grouper pretty easily living so close to the Gulf of America. Thanks, ruddo!

don't let him bully you reid. you were happy about the snapper. stick to that.

Some grilled grouper with lime... you can't beat it

Thanks guys.

Once I do start exploring more fish options, I'll start a separate fish grilling thread. Pompano is also on my radar and likely to be tried before grouper.

Ruddo, I may need to flag few posts here for merging once I do.

washing machine wrote:Thanks guys.

Once I do start exploring more fish options, I'll start a separate fish grilling thread. Pompano is also on my radar and likely to be tried before grouper.

Ruddo, I may need to flag few posts here for merging once I do.

Pompano strikes me as a very literary sort of fish. It features prominently in How I Learned To Drive by Paula Vogel, and I'm pretty sure it shows up in McCarthy somewhere.

Reid thinks he's fancy now. Give me a good proletariat finfish, haddock or something like that.

I'm interested in Pompano purely because I watched them being cooked while waiting in line in the supermarket food court.

washing machine wrote:I'm interested in Pompano purely because I watched them being cooked while waiting in line in the supermarket food court.

what was it an Erewhon

E.H. Ruddock wrote:

washing machine wrote:It was my first time and I think it turned out great. Crispy on the outside and tons of flaky meat. I wasn't sure what type of heat to give it at first, so I started with closed lid and indirect heat then finished it right over the coals. Took about 35 mins overall.

I will be buying more fish varietals for the grill here all summer long.

If you can get some good grouper, it is delicious grilled. it is delicate on the grill though, slow and low is best, with some kind of support underneath it. I sure do love grouper.

I know we've talked about this before but probably 20 years ago I had the best blackened grouper sandwich of my life at a roadside stand in marathon Florida..just the grouper on a soft potato bun and some tarter sauce...I think I had 3