how to cook snapper with skin

Cook all fish to an internal temperature of 145 degrees Fahrenheit. Olive oil and other low smoke point oils will break down when they're heated to a high temperature. Recipes for whole fish, however, often say "scale the fish," without providing details. . Place your fish on the cutting board. Press down on the fish with a fish spatula until the edges stop curling. Next, season your red snapper fillets with salt, pepper, and any other desired spices. Leave the skin on: Since fish is delicate, it is best to leave the skin on to help the fish stay together as it cooks. Place the fish on the gril, and cook the skinned side until the meat is opaque (about four minutes per side). Whole fish grilled with its scales on will not stick. Heat oil in a large skillet over medium-high heat until hot (but not smoking). How do you bake a whole red snapper? These nostalgic hot tools have officially made a comeback. There are several actions that could trigger this block including submitting a certain word or phrase, a SQL command or malformed data. Cook until golden brown, about 5 minutes. The baking time is 25 minutes. Another great way to cook skinless snapper fillets is to poach them in broth or butter and then flake the meat. You can email the site owner to let them know you were blocked. Whole red snapper can be broiled, grilled . Get the guide: How to Bake Snapper For this reason it's commonly mislabeled as a similar but less desirable fish, like rock cod. Panko is a popular choice as well. Tips to Prevent Sticking Cook non-oily fish in a fish-shaped grilling basket, or lightly coat both fish and grill with oil before cooking. Coat the fillets with cooking spray and season them with salt and pepper. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/f\/ff\/Cook-Red-Snapper-Step-1.jpg\/v4-460px-Cook-Red-Snapper-Step-1.jpg","bigUrl":"\/images\/thumb\/f\/ff\/Cook-Red-Snapper-Step-1.jpg\/aid1354745-v4-728px-Cook-Red-Snapper-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"