Red Snapper Recipe-Courtesy of Hibiscus By The Bay Resident Fisherman
I got an email awhile back from a Hibiscus By The Bay resident and fisherman Larry Mixon that had a very simple red snapper recipe in it that works GREAT!
“I had cleaned my last red snapper of the season Monday. Instead of filleting it I scaled, gutted and grilled about a 19″ one.
Made a marinade with the zest and juice of two lemons, two limes and an orange. Added salt, pepper, garlic, olive oil, Old Bay, and honey. Put three slits on each side of the red snapper, bagged it with the marinade for about 6 hours.
Got the grill hot and oiled the rack. Threw the red snapper on and seared one side pretty good, closed the lid and kept it at about 400.
Flipped it once, added some of the marinade to the cooked side. Pressed the backbone through one of the slits, once there was no clear liquid figured it was done.
All that head, throat and cheek meet I normally throw away was to die for! I’ll be leaving a lot more of them whole in the future…Larry”
Thanks Larry and we hope you send more recipes! 😉