- Feb 14, 2002
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My cousin went on fishing trip with his son and his 11 year old caught couple red snappers. So they gave me one. It was a big fish.
Old banana for scale
Decided to grill it whole
Coarse sea salt and lemon
45 minutes indirect heat. Fish temperature probed 140-145 F.
I decided I wanted to finish sear the skin so I used weed torch to crisp the skin. The fish was so heavy that it broke when I tried to flip it.
Ate it with soy sauce with wasabi. Wild red snapper is great tasting fish.
The best part was the head and the cheeks.
Old banana for scale
Decided to grill it whole
Coarse sea salt and lemon
45 minutes indirect heat. Fish temperature probed 140-145 F.
I decided I wanted to finish sear the skin so I used weed torch to crisp the skin. The fish was so heavy that it broke when I tried to flip it.
Ate it with soy sauce with wasabi. Wild red snapper is great tasting fish.
The best part was the head and the cheeks.
