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Red snapper and cobia cooking suggestions #3023691
01/26/20 01:19 PM
01/26/20 01:19 PM
Joined: Oct 2012
Posts: 616
Alabama,USA
B
bebo33 Offline OP
4 point
bebo33  Offline OP
4 point
B
Joined: Oct 2012
Posts: 616
Alabama,USA
Gotta make room in the freezer for a deer and took out a gallon of crappie to do a fish fry this afternoon, but also have a couple of bags of snapper and cobia from the June trip out of Orange beach. Was just gonna fry it, but the fillets are thick. Thinking about maybe firing up the grill for the cobia and snapper. I’ve done cobia and amber jack on the grill, but not snapper. Does it hold up on the grill or should I maybe bake the snapper?


NOW is the time for all GOOD men to come to the aid of their country.
Re: Red snapper and cobia cooking suggestions [Re: bebo33] #3023700
01/26/20 01:37 PM
01/26/20 01:37 PM
Joined: Aug 2003
Posts: 41,957
UR 6
top cat Offline
Freak of Nature
top cat  Offline
Freak of Nature
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Posts: 41,957
UR 6
Blackened on the flattop with butter. Fresh lemon squeezed over top


LUCK:::; When presistence, dedication, perspiration and preparation meet up with opportunity!!!
- - - - - - - -A government big enough to give you everything you want, is big enough to take everything you have. Thomas Jeferson - - - - - - - -
Re: Red snapper and cobia cooking suggestions [Re: bebo33] #3023705
01/26/20 01:44 PM
01/26/20 01:44 PM
Joined: Feb 2015
Posts: 6,043
AL
BamaGuitarDude Offline
12 point
BamaGuitarDude  Offline
12 point
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Posts: 6,043
AL
+1 on the blackened suggestion - did that last summer with some fresh caught snapper & it was excellent


ALDeer physics: for every opinion, there's an equal & opposite opinion

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Re: Red snapper and cobia cooking suggestions [Re: bebo33] #3023734
01/26/20 02:33 PM
01/26/20 02:33 PM
Joined: Oct 2013
Posts: 1,965
Opelika, AL
AU_trout_bum Offline
8 point
AU_trout_bum  Offline
8 point
Joined: Oct 2013
Posts: 1,965
Opelika, AL
Cobia is a nice, firm meat. I'd recommend grilling it over charcoal. My go-to way is grilling it, then topping it with a pomegranate gastrique. Made my cooking down some pomegranate juice to a thicker sauce. Served with whole fresh sautéed green beans and a sweet potato hash. It is some fine eating.


Author, Fly Fishing for Redeye Bass: An Adventure Across Southern Waters
JacksonKayak Fishing Team
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"I do not hunt turkeys because I want to, I hunt them because I have to." - Tom Kelly
Re: Red snapper and cobia cooking suggestions [Re: bebo33] #3023759
01/26/20 03:07 PM
01/26/20 03:07 PM
Joined: Nov 2018
Posts: 1,612
Orange Beach, AL
J
JohnG Offline
8 point
JohnG  Offline
8 point
J
Joined: Nov 2018
Posts: 1,612
Orange Beach, AL
Do what ever you want with the overrated snapper but the cobia is a different story. Cut into chunks, marinate in a little dales/zesty Italian dressing for a short time, wrap in thin bacon that has been microwaved a little, sprinkle on some cajun seasoning then put on a super hot grill. When toothpick ends are burnt, fish is done. Don't overcook. I do swordfish and mako the same way. Hope you froze it properly, over a half year is pushing it.

Last edited by JohnG; 01/26/20 03:16 PM.
Re: Red snapper and cobia cooking suggestions [Re: bebo33] #3023838
01/26/20 04:28 PM
01/26/20 04:28 PM
Joined: Jan 2014
Posts: 1,261
Alabama
G
getting old Offline
8 point
getting old  Offline
8 point
G
Joined: Jan 2014
Posts: 1,261
Alabama
^^^^^^^^^
What John said.

Re: Red snapper and cobia cooking suggestions [Re: bebo33] #3024326
01/26/20 11:08 PM
01/26/20 11:08 PM
Joined: Oct 2012
Posts: 616
Alabama,USA
B
bebo33 Offline OP
4 point
bebo33  Offline OP
4 point
B
Joined: Oct 2012
Posts: 616
Alabama,USA
Deep fried the crappie and the snapper throats, easy breezy and deep fried crappie is hard to beat. Used zatarans southern crispy on one batch and zatarans Cajun crispy on the second. Took the snapper fillets and gave them a light dusting of flour and seared them both sides in a cast iron skillet. Finished the snapper fillets off in the oven with a lemon/butter sauce. Good stuff! The cobia (which I’ve never cooked before tonight) I took and cut it about an inch thick steak/medallions. Hit it with the blackening season and had the grill already fired up. Very firm texture and did great on the grill. Slightly overcooked, but cobia is some great fish. Had several family and friends over for supper and no one complained about the cobia being a little overcooked. Hard to complain with a mouth full of food. Hush puppies, fries, grilled asparagus, and key lime pie. Hard to keep tabs on the grill and the deep fryer all going at the same time, but everyone left out with full bellies. Thank you guys for the suggestions!


NOW is the time for all GOOD men to come to the aid of their country.
Re: Red snapper and cobia cooking suggestions [Re: top cat] #3024640
01/27/20 10:44 AM
01/27/20 10:44 AM
Joined: Jan 2008
Posts: 1,032
Kentucky
L
lances Offline
6 point
lances  Offline
6 point
L
Joined: Jan 2008
Posts: 1,032
Kentucky
Originally Posted by top cat
Blackened on the flattop with butter. Fresh lemon squeezed over top

Re: Red snapper and cobia cooking suggestions [Re: bebo33] #3024777
01/27/20 01:19 PM
01/27/20 01:19 PM
Joined: May 2002
Posts: 8,030
Central Alabama
M
muzziehead Offline
14 point
muzziehead  Offline
14 point
M
Joined: May 2002
Posts: 8,030
Central Alabama
Blackened red snapper is great. Try this if you have enough left over.
Parmesan pecan crusted fish recipe.,
mix together 2 cup Panko break crumbs, 1/2 finely chopped pecans and 1 cup of parmesan cheese,(I prefer fresh shredded then chop finely in a bullet or blender)
Pre heat oven to 400 degrees
rub some olive oil on fish fillets, then season with salt and pepper
coat one side of fish with coating mixture and place in over for 20 minutes. If you like crispy broil for the last 5 minutes.

While fish is cooking, saute one shallot finely chopped in olive oil. Add juice from one lemon and 1/2 white cooking wine. bring to boil and let it reduce by 2/3s. Turn to low and add 2 tbsp fresh tarragon 8 tbsp of butter, one tbs at a time and whisk until all butter is melted. Add 2 tbsp of capers and a splash of heavy cream, whisk and keep warm until fish is ready. Pour over fish fillets.


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Re: Red snapper and cobia cooking suggestions [Re: bebo33] #3024779
01/27/20 01:21 PM
01/27/20 01:21 PM
Joined: Aug 2018
Posts: 3,884
Montgomery, Alabama
B
bama1971 Offline
10 point
bama1971  Offline
10 point
B
Joined: Aug 2018
Posts: 3,884
Montgomery, Alabama
we usually do snapper in oven with panko and lemon juice, some blackening seasoning.

usually do throats on grill. Tough to beat

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Re: Red snapper and cobia cooking suggestions [Re: bebo33] #3025063
01/27/20 06:48 PM
01/27/20 06:48 PM
Joined: May 2015
Posts: 6,363
On the X
T
TickaTicka Offline
12 point
TickaTicka  Offline
12 point
T
Joined: May 2015
Posts: 6,363
On the X
Except for crappie, I put all fish on the grill. I've never listened to the peddlers of false info, saying it was gonna fall apart. Just get a wide spatula.

I'd put crappie on the grill but it's too small to mess with on the grill.

Last edited by TickaTicka; 01/27/20 06:49 PM.

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Re: Red snapper and cobia cooking suggestions [Re: bebo33] #3025541
01/28/20 09:01 AM
01/28/20 09:01 AM
Joined: Mar 2014
Posts: 2,626
Florida
P
Peach Offline
10 point
Peach  Offline
10 point
P
Joined: Mar 2014
Posts: 2,626
Florida
Dont overcook the cobia. Leave it in big chunks and fry...grill...etc...to almost done. It needs to stay moist.

Re: Red snapper and cobia cooking suggestions [Re: bama1971] #3025693
01/28/20 11:05 AM
01/28/20 11:05 AM
Joined: Oct 2013
Posts: 1,965
Opelika, AL
AU_trout_bum Offline
8 point
AU_trout_bum  Offline
8 point
Joined: Oct 2013
Posts: 1,965
Opelika, AL
Originally Posted by bama1971
we usually do snapper in oven with panko and lemon juice, some blackening seasoning.

usually do throats on grill. Tough to beat

[Linked Image]


You just won the thread. I am now hungry all over again!


Author, Fly Fishing for Redeye Bass: An Adventure Across Southern Waters
JacksonKayak Fishing Team
---------------------------------------------------
"I do not hunt turkeys because I want to, I hunt them because I have to." - Tom Kelly

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