Red Snapper with Planko Crust
My entry.
I've been thinking about how to do a whole fish and thought I might wing it. No not flying fish!
I caught this beautiful Red Snapper on tuesday in Pompano FL, just off Copens Road, at RD. It was calling to me. Gym, Gym, I'm perfect for a throwdown. :clap2::clap2:
Amazingly, Big Red lost his guts on the way here form Panama/Costa Rica.
I removed the scales and then scored on both sides and put fresh garlic slices in the grooves. Groovy man!
Then I dusted it with Heidi's Angler rub.
And on to the Performer,
Whole! I squeezed a little lemon juice over it too. Also stuffed the inside with garlic and lemons.
Cooked it at about 400 and moved on to making the crust.
Took some Olive oil in a pan, added rosemary and chopped garlic. If you didn't notice, I like garlic. Decided not to use the honey as it didn't need a glaze. Heat that up at medium, then add the Planko and cook for about 5 minutes. Just until crunchy. :thumb:
While all this was going on, I was smoking six butts for a charity dinner tomorrow night.
Big Red was done in about 45 and I took him off at about 135.
Removed the skin and added the Planko. Please use this photo.
The girls were going crazy, :crazy::crazy::crazy: They didn't know if they wanted Fish or Butt. At that time they didn't get any. It's terrible when you can't have any butt. :tape::tape:
This is what was left.
I would like to add that this is my own recipe, It just came out of my twisted head as I started to do this.
Big Red was soft and flakey, And the Planko gave it a wonderful crunch! The rosemary gave it a different taste and aroma. First time I have used it and do recommend it.
Hope you all enjoyed this as much as I did eating it.
