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https://twitter.com/CaveTools Red snapper is a wise choice when grilling fish, especially if you have seafood enthusiasts as well as picky eaters to satisfy. Snapper’s firm flesh and broad fillets enable you to use various seasoning and grilling techniques, which should pique the interest of fish fanatics. But red snapper also has a mild flavor, so diners who are wary of the dreaded “fishy” taste can also enjoy the dish. You can grill a whole red snapper or fillets, and your choice will dictate the techniques you use. Get more grilling and smoking tips and tricks from: http://www.cavetools.com
Remove the bones from snapper fillets before grilling them. Run your hand over the flesh — the bones are near the surface and easy to feel. When you find a bone, pull it out with needle-nose pliers or tweezers. You can season whole and filleted snapper with the same dry herbs and spices or marinade, though few people marinate whole fish. Many seasonings complement red snapper, including thyme, rosemary, oregano, parsley, cilantro and all pepper-based spices. Cooks often include some form of garlic — cloves, minced or powdered. Cooking acids such as citrus juice, vinegar and wine cause raw fish flesh to toughen after several minutes of exposure. If you want to use an acidic ingredient, it is best to apply it immediately before you put the fish on the grill, or in a basting liquid while the fish cooks. If you do not marinate the fish, brush it lightly with olive oil to prevent it from sticking.
If you cook the whole snapper, however, it is better to cook the fish slower using indirect heat to ensure it cooks through. To grill with indirect heat, you need to create heat zones. Preheat the entire grill to medium-high. Then, bank the coals to one side in a charcoal grill or turn off half the burners in a gas grill. The portion of the grill grate without a flame directly under it is the indirect heat zone, where you want to cook the fish. In a charcoal grill, you can sprinkle water-soaked wood chips over the preheated coals, if desired, to impart a smoky flavor to the fish. Brush the grate with olive oil to prevent sticking. Cook the snapper until its internal temperature is 145 degrees Fahrenheit to ensure it is safe to eat. The flesh should be pearly white and almost entirely opaque. It may be difficult to insert a meat thermometer in fish that you enclosed in a parchment or foil pouch.
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