Wild In The Kitchen: Smoke On The Water Red Snapper
Smoke On The Water Red Snapper
Another example of using prime Alabama Gulf Seafood landed the Jackson Volunteer Fire Department’s team in third place in the 2024 AWF Wildgame Cookoff competition that featured a plethora of delicious wild game, fish and fowl preparations.
6 fresh or frozen red snapper filets, preferably sliced into ½-inch-thick pieces
1/2 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon blackening seasoning
1 stick of butter
2 tablespoons olive oil
Serves 6
Chris Johnson said the team used a heavy-duty foil container on his Blackstone griddle to prepare the snapper. The dish was served with brown rice and grilled asparagus.
“The key is to make sure you cut the bloodlines out of the fish and remove all the red meat,” Johnson said. “Another thing is if you’re getting the fish out of the freezer, don’t get it out too early or it will be mushy. It was half frozen when we started slicing it to get ready for the cook-off. After you season the fish, you put it in the pan with the butter. You want enough butter to where it’s simmering in the butter. You don’t want it to dry out. You keep flipping it so it doesn’t burn on the bottom. I have the griddle on about medium heat. You don’t want it to get too hot and cook all the butter out.”
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