The owner/fisherman Mark will break down your fish into fillets or you can have the scales removed and the fish gutted and take 'em home whole. Cooking it at a high temperature like this also means it will have a shorter cook time. We pay in at the beginning of the season and then go to the dock and pick up fresh seafood on the day the boat comes in. Cook it at a high temperature, like 400 degrees, to lock in the moisture. Broiled Red Snapper with Ginger Lime Butter. Kosher salt and freshly ground black pepper. Spaghetti with Snapper, Oregano, Olives, and Sun-Dried Tomatoes. We are a part of a CSF (community supported fishery) in Charleston from Abundant Seafood. One 2 1/2- to 3-pound whole (head on) red snapper, scaled and cleaned. Cover with remaining lemon slices, ginger. Line a baking sheet with aluminum foil and place the fish and ingredients directly on it and bake uncovered. Divide half the lemon slices, ginger, garlic, chilli, coriander and oil between the paper and top with the fish. Getting ready to make small slices along the body to wedge the sliced lemons in.ĭon't want to wrap the snapper up in parchment or aluminum? Cool. En Papillote means that the food is wrapped in parchment or aluminum foil (or banana leaves) and baked (or grilled), thereby trapping most of the heat inside and steaming / cooking it.
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