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Help: Roasting Red Snapper? (Or any fish)

 
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Gkisses View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Gkisses Quote  Post ReplyReply Direct Link To This Post Posted: Aug 28 2014 at 1:43pm
Are u using a whole fish or fillets? Fillets need more help in the flavor department imo.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote NuAttitude Quote  Post ReplyReply Direct Link To This Post Posted: Aug 28 2014 at 1:44pm
Originally posted by Brjasuga51 Brjasuga51 wrote:

Originally posted by goodm3 goodm3 wrote:

Originally posted by Brjasuga51 Brjasuga51 wrote:

season your fish to your liking( if u want me to be specific.i will)

U can also stuff the fish with calalloo (spinach)
turn on oven 350
 
u can either wrap the fish in foil or use a foil pan
put a little butter on top of the fish
before wrapping
let it cook for 20 minutes.

Yes! I do plan to put the fish in foil....

can you tell me how you season your fish...ive seen some vids on youtube where they stuff the fish with tomatoes and onions...don't know about that... 
I use alot of dry seasoning
 
I use Grace seafood seasoning
Island Spice seafood seasoning
salt to taste
black pepper
cilantro
chopped onions
chopped garlic
I use scallion sometimes to substitute for the onion
I also grind up some pimento as well
and sometimes scotch bonnet pepper
Hmmmm I don't really like whole fish but this I might try!!!  Sounds good
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Post Options Post Options   Thanks (1) Thanks(1)   Quote Rumbera Quote  Post ReplyReply Direct Link To This Post Posted: Aug 28 2014 at 1:47pm

I often "roast" mine in a banana leaf.

 
Wash & Clean the leaf, lay the fillets inside, add some olive oil, bell peppers (red, green, yellow, orange), yellow onions, seasoning, cilantro. Wrap it up and bake in the oven.
 
The leaf just cooks it perfectly and keep it moist.
 
Or i'll make fish in escabeche sauce wrapped in the banana leaf and cooked in the oven. You can also make this on the stove.
 
Escabeche sauce;
3 medium sized onions
2 tsp paprika
1/2 tsp Salt
4 cup olive oil
1 bay leaf
2 green pepper, or one 1 red and 1 green roasted, peeled and cut in strips
4 cups Spanish Sherry vinegar
1/2 cup pimento stuffed olives
 
You can also top you steam on top of an oven.


Edited by Rumbera - Aug 28 2014 at 1:55pm
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Post Options Post Options   Thanks (0) Thanks(0)   Quote NJHairLuv Quote  Post ReplyReply Direct Link To This Post Posted: Aug 28 2014 at 1:49pm
i want some escoviteich fish right now...
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Post Options Post Options   Thanks (1) Thanks(1)   Quote trudawg Quote  Post ReplyReply Direct Link To This Post Posted: Aug 28 2014 at 1:51pm
I wouldn't mind having some pink snapper tonight though!Evil Smile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Brjasuga51 Quote  Post ReplyReply Direct Link To This Post Posted: Aug 28 2014 at 1:52pm
OP...u can also steam the fish and use coconut milk in a sauce pan. Add broccoli and red potato
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rumbera Quote  Post ReplyReply Direct Link To This Post Posted: Aug 28 2014 at 1:55pm
Originally posted by bunzaveli bunzaveli wrote:

garlic, green onions, green peppers, green habanero, maggi, little bit of water in a blender.


this is all assuming you're broiling/frying/grilling it
 
add some culantro y cilantro and you have PR recaito..LOL
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Post Options Post Options   Thanks (0) Thanks(0)   Quote NuAttitude Quote  Post ReplyReply Direct Link To This Post Posted: Aug 28 2014 at 2:19pm
Originally posted by Rumbera Rumbera wrote:

I often "roast" mine in a banana leaf.

 
Wash & Clean the leaf, lay the fillets inside, add some olive oil, bell peppers (red, green, yellow, orange), yellow onions, seasoning, cilantro. Wrap it up and bake in the oven.
 
The leaf just cooks it perfectly and keep it moist.
 
Or i'll make fish in escabeche sauce wrapped in the banana leaf and cooked in the oven. You can also make this on the stove.
 
Escabeche sauce;
3 medium sized onions
2 tsp paprika
1/2 tsp Salt
4 cup olive oil
1 bay leaf
2 green pepper, or one 1 red and 1 green roasted, peeled and cut in strips
4 cups Spanish Sherry vinegar
1/2 cup pimento stuffed olives
 
You can also top you steam on top of an oven.
Where do you get the banana leaf from?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote callmeDEva Quote  Post ReplyReply Direct Link To This Post Posted: Aug 28 2014 at 2:20pm
I always bake my fish on high - around 450 degrees for about 15 min than broil it at the end for about 3 min. Always comes out perfect
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Post Options Post Options   Thanks (0) Thanks(0)   Quote goodm3 Quote  Post ReplyReply Direct Link To This Post Posted: Aug 28 2014 at 2:32pm
Originally posted by Brjasuga51 Brjasuga51 wrote:

OP...u can also steam the fish and use coconut milk in a sauce pan. Add broccoli and red potato

my plan was to have red potatoes and broccoli on the side.... 
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