Grilled Charcoal Lemon Snapper (pr0n)

[buccaneer]

Been absent playing hookey.
We say 'wagging it' here.
Here is a simple delicious thing to do with fresh snapper.
Diamond cut, and marinate in straight lemon juice and herbs. I used garlic chives but marjoram, tarragon, parsley and so on all work.
You want to keep the marination under 3 hours or the acids will overcook the fish.

Grill it a good height from the embers is my tip. Charred fish skin is pretty awful.

See how juicy it comes out?

Served it with green beans cooked in garlic tomatoes and some simple boiled baby potatoes!

So good.
Thanks.

:yo:

 

[lantern]

You suck! But, that looks great. :clap2:


BTW, I'm calling your neighbor. You can't possibly be OKed to grill again.....

 

[buccaneer]

You suck! But, that looks great. :clap2:


BTW, I'm calling your neighbor. You can't possibly be OKed to grill again.....

:laugh:
:rofl:

Thanks mate.

The coppers had some of my pulled lamb, they are on my side now!:thumb:

 

[cowgirl]

Looks tasty Buccs!

 

[Decoy205]

Nice lookin surf!!

 

[Pocchampion]

Love grilled fish. Looks great!

 

[SGH]

Brother you should win a award for that cook. It looks like some of Cowgirls stuff. Awesome job:thumb:

 

[robert-r]

That's killer.

Do you "diamond cut" on both sides of the fish. Cooked direct or indirect?
Temps?

I wish to learn how to do fish. Pretty clueless, here.

 

[GRBOU812]

Looks delish GS... :hungry:

 

[buccaneer]

That's killer.

Do you "diamond cut" on both sides of the fish. Cooked direct or indirect?
Temps?

I wish to learn how to do fish. Pretty clueless, here.

I'll help all I can.
I cut both sides and turn the fish half way throug the marination process.
Cook direct, but you want a distance from the heat so temperatures are unknown, it is just normal grilling over charcoal but with that air space between.If you are unsure, then turn the fish often. Make sure you oil the fish so it doesn't stick. When it is soft to prod with your finger and you see flakes of flesh separating, you are done.
If you see whits creamy stuff oozing out you have way overcooked it, and that is pretty common, believe me.
HTH!

 

[buccaneer]

Brother you should win a award for that cook. It looks like some of Cowgirls stuff. Awesome job:thumb:

:faint:

 

[robert-r]

I'll help all I can.
I cut both sides and turn the fish half way throug the marination process.
Cook direct, but you want a distance from the heat so temperatures are unknown, it is just normal grilling over charcoal but with that air space between.If you are unsure, then turn the fish often. Make sure you oil the fish so it doesn't stick. When it is soft to prod with your finger and you see flakes of flesh separating, you are done.
If you see whits creamy stuff oozing out you have way overcooked it, and that is pretty common, believe me.
HTH!

Thank you. I'll give it a try one day soon.

 

[Moose]

As always, AWESOME Buccs!

You have a wonderful understanding of aromatics and how to use them, for sure!

 

[AussieMatt]

Fark, fark, fark...you and your great looking cooks! :thumb:

 

[dport7]

Glad to have ya back!
Your fish looks great.

 

[Big George's BBQ]

That looks and sound amazing

 

[Longbow63]

Nice looking plate of food.

 

[fantomlord]

that looks like a perfectly cooked fish Buccs!

 

[code3rrt]

That looks great! Thanks for sharing Buccs:-D.

KC

 

[DerHusker]

Looks delicious! :thumb: :thumb: