As the new Executive Chef of the The Big Catch at Salt Creek, Jason Gordon knows a thing or two about cooking fish. This waterfront restaurant is a favorite of St Petersburg locals and tourists and caters to seafood lovers.
We asked Chef Gordon to put together a recipe designed for the home cook utilizing local seafood available in most fish markets around the state. He selected the American Red Snapper.
American Red Snapper is a popular Florida fish. Currently, snapper is available in excess, as restaurants and suppliers have been hit hard by the COVID-19 pandemic. If local to the St Pete Beaches region, stop over at Don's Dock & Wild Seafood Market in John's Pass/Madeira Beach, Florida. And in Tampa, connect with Local Seafood and Turtle Foods. Local Seafood traditionally sells to suppliers, but they've made an exception, as they have a surplus of product on hand.
The recipe might require a bit of planning to make sure you have what you need on hand:
Charcoal Grill
Any standard charcoal grill will do. Just make sure it's big enough to handle your fillet! We prefer the Weber brand, like the one shown below.
Propane Grill
You can also use a propane grill for this recipe if charcoal isn't your thing. Amazon has a huge selection of grills. And since most of us are shopping from the comfort of our homes right now, we thought we'd show you a mid-level Char-Broil brand option.
Good Quality Olive Oil
For the ingredients, quality is key. So make sure you have a high-quality olive oil on hand. And if you'll be cooking at home a lot over the next month or so, you might as well stock up. We're big fans of hanging a large can of olive oil on hand, like this one.
Chipotle Peppers in Adobo Sauce
This isn't your run of the mill household ingredient, but it's what adds flavor to this dish. You don't need a lot for this dish, so stick with a small can.
Blackening Seasoning
We've have a blackening seasoning recipe available on our website, but if you'd prefer to purchase one versus making your own, there are lots to choose from. This one would suffice.
Now let's get to cooking....
Grilled Everything Red Snapper
by Chef Gordon, The Big Catch at Salt Creek
This American Red Snapper dish is meant to be cooked outside and only requires a grill and one pan for all the cooking! Snapper is available in markets throughout Florida, so this dish is perfect for the home cook. The snapper is accompanied by a grilled cauliflower steak, charred scallions, and a smoky buerre blanc
Score the skin vertically with a sharp knife making sure not to pass the knife through the flesh.
Thoroughly rub the blackening seasoning all over the skin and flesh of the filet.
Next rub the skin with olive oil.
On a preheated grill set at 425 degrees, place the fish skin side down and leave until the fish is cooked thoroughly. It should be flaky and moist, not dry. The trick is to give the skin side direct flame, but to allow the indirect heat to cook the flesh for a nice crispy charred skin.
On the same grill, lightly oil your cauliflower and scallions and season with salt and pepper.
Place directly on the grill top to achieve grill marks. Flip and repeat for both sides. There should be some char but not burned or it will be bitter!
Begin by placing a heat safe sautee pan directly on your pre-lit grill. Allow it to get nice and hot.
Add 1 tablespoon of olive oil to the pan but make sure it is not so hot that it begins smoking.
Add your shallots and garlic in the pan and allow them to sweat until they are translucent and just begin to caramelize.
Deglaze the pan with your white wine and chipotle peppers. Allow to reduce by 2/3 so that the liquid in the pan barely covers the surface of your pan. This technique is called "au sec" a french term meaning "Dry."
Remove the pan from heat and allow to cool slightly.
Add your cubes of very cold butter to the pan and move your pan around to allow the butter to completely dissolve.
I like to plate this dish with the cauliflower being the base.
Add the scallions over the top to let that light sweet onion flavor drip on to the cauliflower.
I make the fish the star of this presentation (as every dish should) by plating it on top of the vegetables.
Lightly spoon the sauce over the fish and around the plate but don't smother it. Let the fish's crispy skin stay intact for that first bite!
Garnish with fresh cilantro and mint for a cool finish to this beautifully charred and smoky flavor!
You can also cook the fish whole, but cooking time would be extended to around 20-25 minutes, give or take. If cooked whole, score skin on both sides of fish.
Ingredients
Directions
Score the skin vertically with a sharp knife making sure not to pass the knife through the flesh.
Thoroughly rub the blackening seasoning all over the skin and flesh of the filet.
Next rub the skin with olive oil.
On a preheated grill set at 425 degrees, place the fish skin side down and leave until the fish is cooked thoroughly. It should be flaky and moist, not dry. The trick is to give the skin side direct flame, but to allow the indirect heat to cook the flesh for a nice crispy charred skin.
On the same grill, lightly oil your cauliflower and scallions and season with salt and pepper.
Place directly on the grill top to achieve grill marks. Flip and repeat for both sides. There should be some char but not burned or it will be bitter!
Begin by placing a heat safe sautee pan directly on your pre-lit grill. Allow it to get nice and hot.
Add 1 tablespoon of olive oil to the pan but make sure it is not so hot that it begins smoking.
Add your shallots and garlic in the pan and allow them to sweat until they are translucent and just begin to caramelize.
Deglaze the pan with your white wine and chipotle peppers. Allow to reduce by 2/3 so that the liquid in the pan barely covers the surface of your pan. This technique is called "au sec" a french term meaning "Dry."
Remove the pan from heat and allow to cool slightly.
Add your cubes of very cold butter to the pan and move your pan around to allow the butter to completely dissolve.
I like to plate this dish with the cauliflower being the base.
Add the scallions over the top to let that light sweet onion flavor drip on to the cauliflower.
I make the fish the star of this presentation (as every dish should) by plating it on top of the vegetables.
Lightly spoon the sauce over the fish and around the plate but don't smother it. Let the fish's crispy skin stay intact for that first bite!
Garnish with fresh cilantro and mint for a cool finish to this beautifully charred and smoky flavor!