June 08, 2015 at 7:15am
After reading the article on step by step snapper cleaning I decided to keep the snapper throats from the snapper I was cleaning that day. Not wanting to fry them I decided to throw them on the pit. After making sure they were totally scaled, I scored the meat and rubbed down with olive oil., seasoned with black pepper garlic, then lemon juice. Normally I prefer lime juice but didn't have any limes. Put them on the grill for 20 minutes basting with butter and chopped garlic. Indescribably good. If I've had any better fish, i can't remember when. Thanks to Ricky Richoux for the heads up on throats. I cooked 3 but 2 would have been plenty. Couldn't believe how much wonderful meat I've been throwing away. I've been using the same cooking method but in a fish basket for bream, bass and sacalait cooked scaled and whole. Cooking fish with the bones in is totally different and better. Good eating to all.