Baked Snapper Emerald Coast Style

[Mr. Right]

This recipe will work with any larger fish you're going to cook whole. Red Snapper has been seriously over regulated here on the Gulf Coast of late. They're (NMFS) in bed with EDF and they've done as Rahm Emanuel has said, "never let a crisis go to waste". Well in this case, there was never a crisis. The feds want to regulate something that need less, not more regulation.
Enough of that... lets bake a fish that everyone you know will love.

1. Catch or buy your fish. Gut and scale the fish. On the inside of the cavity, there's the backbone where the ribs attach.
cut the ribs loose, you'll see the blood... rinse it out.
2. Preheat the oven to 350

Ooops... before you do the above, run to the grocery store and return with butter, 2 lemons, 2 limes, and some Tony Cachrae's Cajun or other cajun seasoning. Zaterains is fine.

3. Score the fish from dorsal fin to pec fin a bit more than an inch ... top to bottom for the lubbers. ////// (like that)
4. season the fish where you made the cuts with the cajun seasoning. Melt butter and rub the fish with it and get
plenty in the cuts you scored and get some in the cavity where you cut the ribs loose.
5. After you've sliced the limes and lemons into 1/4" or slightly larger slices, cut them into half moons and stuff
them into the cuts in the fish. When you're done on both sides of the fish, it should be placed into a baking
pan and baked until the fish closest to the backbone is done.

A 10-14 lb fish takes close to an hour. It's not an exact thing. Don't serve an uncooked fish, give out some nachos or
cashews and cook the fish a bit longer.
This recipe is a winner. When you have 60+ year old people telling you it's the best fish they've ever eaten, you know
you did your homework.
When you serve, pull the lime and lemon out.... if you're nervous, take a lime or lemon and squeeze it over the cooked
fish...
There it is...

[Peter1469]

Sounds good

[Dr. Who]

This recipe will work with any larger fish you're going to cook whole. Red Snapper has been seriously over regulated here on the Gulf Coast of late. They're (NMFS) in bed with EDF and they've done as Rahm Emanuel has said, "never let a crisis go to waste". Well in this case, there was never a crisis. The feds want to regulate something that need less, not more regulation.
Enough of that... lets bake a fish that everyone you know will love.

1. Catch or buy your fish. Gut and scale the fish. On the inside of the cavity, there's the backbone where the ribs attach.
cut the ribs loose, you'll see the blood... rinse it out.
2. Preheat the oven to 350

Ooops... before you do the above, run to the grocery store and return with butter, 2 lemons, 2 limes, and some Tony Cachrae's Cajun or other cajun seasoning. Zaterains is fine.

3. Score the fish from dorsal fin to pec fin a bit more than an inch ... top to bottom for the lubbers. ////// (like that)
4. season the fish where you made the cuts with the cajun seasoning. Melt butter and rub the fish with it and get
plenty in the cuts you scored and get some in the cavity where you cut the ribs loose.
5. After you've sliced the limes and lemons into 1/4" or slightly larger slices, cut them into half moons and stuff
them into the cuts in the fish. When you're done on both sides of the fish, it should be placed into a baking
pan and baked until the fish closest to the backbone is done.

A 10-14 lb fish takes close to an hour. It's not an exact thing. Don't serve an uncooked fish, give out some nachos or
cashews and cook the fish a bit longer.
This recipe is a winner. When you have 60+ year old people telling you it's the best fish they've ever eaten, you know
you did your homework.
When you serve, pull the lime and lemon out.... if you're nervous, take a lime or lemon and squeeze it over the cooked
fish...
There it is...
My all time favorite fish is red snapper - as long as it was caught that day.

[Redrose]

Thank you Mr. Right

That sounds fantastic.

[Bob]

Thanks for the recipe. I enjoy red snapper

[Peter1469]

We use to catch and eat what we called Red Fish- which I believe is Red Drum (http://The Transportation Security Administration said it is unlikely to detect and unable to extinguish what an FBI report called “the greatest potential incendiary threat to aviation,” according to a classified document obtained by The Intercept. Yet despite that warning, sources said TSA is not adequately preparing to respond to the threat. Thermite — a mixture of rust and aluminum powder — could be used against a commercial aircraft, TSA warned in a Dec. 2014 document, marked secret [PDF here]. “The ignition of a thermite-based incendiary device on an aircraft at altitude could result in catastrophic damage and the death of every person onboard,” the advisory said.).

They were all over the saltwater marsh and Gulf of Mexico. They were best eating at 4-5 lbs.

Then we would often get into a school of rainbow trout (https://en.wikipedia.org/wiki/Rainbow_trout) and catch an amazing number in a couple of hours. Growing up we ate fish 3 times a week at least. I imagine it saved my parents a lot of money.

[rembrant]

Aside from Brown Trout caught in the Sierras and cooked on a grate over a campfire.....

I cooked on the California coast with a guy named Steve. Steve fished. He helped out the guys who rented boats on the wharf-so he got free use of a boat any time. He also knew the bay..where to get a flunder or a rock cod (often misnamed Red Snapper out west) but he REALLY liked ling Cod.. which you never see sold. So... He said next day he's get a Ling Cod..I should bring some white wine and we'll cook it up. We mixed up crab meat, shaved red onion, a bit of lemon juice... seared it in olive oild then doused it with the wine and stuck it in the "salamander" which is a commercial overhead broiler -to poach. It was VERY tasty.