Red Snapper Recipe (Grilled or Pan Fried) - The Big Man's World ® (2024)

FAQs

Can you overcook red snapper? ›

It is important not to overcook snapper — or any fish, for that matter — as the more it cooks, the more of the beautiful, healthy oils are cooked out, and what you're left with is a dry and tasteless piece of fish.

All snapper are good to eat in that they are all lean, low-fat fish with a mild flavor and edible skin. I love skin-on snapper because, once scaled, you can eat the skin of a snapper and it will taste a bit like a crispy potato chip.

As it grows in popularity, snapper is increasingly becoming a generic term for white fish. The high demand has led to a high price and the high price has led to fish fraud. A study by University of North Carolina researchers found about 73% of fish they studied that were labeled as red snapper were mislabeled.

Biology. Red snapper grow at a moderate rate, and may reach 40 inches long and 50 pounds. They can live a long time—red snapper as old as 57 years have been reported in the Gulf of Mexico and as old as 51 years in the South Atlantic. Females are able to reproduce as early as age 2.

Oil the grill grates. Grill the fish, covered, until it flakes easily and a thermometer inserted in the thickest part registers 145˚F, 3 to 5 minutes per side. Serve with lemon wedges.

Grilling red snapper is a great way to cook the fish, especially if the fillets still have skin on them for easier release. This recipe is my simple way to prepare grilled red snapper with Cajun seasoning as we always did in Louisiana.

Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

Silk snapper can look very similar to a red snapper. This is especial true when its unique yellow coloration isn't obvious. Silk snapper are set apart from red snapper because they have yellow eyes and black trim on the edge of their tail.

Some seafood, however, can be dangerous for your growing baby. Certain fish – such as king mackerel, tilefish, swordfish, shark, albacore tuna and red snapper – contain large amounts of mercury that can be harmful to fetal brain and nervous system development.

At a glance, the biggest difference between the two Snappers is their size and overall shape. Vermilion Snapper are small and slender, while Red Snapper are more deep-bodied and generally much bigger.

How often should you eat red snapper? ›

Red snapper is safe to eat occasionally, about 1–2 times a week, though with restraint because there is some concern regarding mercury levels in the fish. Most of the time, red snapper is a healthy choice overall because of its number of nutritional aspects.

A youthful Mark Hemmingway with the current world snapper all-tackle record of 17.2kg, caught at Motiti Island in November, 1992.

Most red snappers harvested in both the recreational and commercial sheries are between 2 and 7 years old. During their rst 10 years of life, red snappers grow very quickly, up to about 30 inches in length; afterwards, they grow very slowly for the remainder of their lives.

Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

A mushy fish is a sure sign that it was not only once frozen, but thawed out improperly. And sadly, no matter how good your seasonings and marinades are, the texture of a mushy fish makes any meal unpleasant. A good way to avoid this is to slowly thaw out the fish overnight in the refrigerator.

Saddletail snapper (Lutjanus malabaricus) is a commercially significant tropical species in Australia and has been the subject of consumer complaints of extreme toughness in cooked fillets.

The best way to determine if fish has gone bad is to smell it. If the fish smells sour or spoiled, throw it out. If the fish has a mild ocean smell, it's likely safe to eat—but if you aren't certain, there are other signs you can look for. For example, it's bad fish if it appears or feels slimy and/or has a dull color.