Mangrove snapper… what? It’s a fishing-go-lodge after all! Almost every other weekend, I have to come up with a new and different recipe to try. Why not master making it at home? There’s no reason why can’t master cooking it at home.
A simple mangrove snapper recipe makes a simple meal for parties and family gatherings. The secret to the perfect grilled fish recipe is to start with a fresh catch. Any kind of fish will do; it really depends on what your family likes. You can try cooking a few fish, but if you’re looking for something more traditional, go with a King or Cajun style jambalaya.
Of course, you’re going to want to use your grill for this dish. Most of the time you can catch mangrove snapper on the shore when it’s still alive, in large numbers. However, if you don’t mind waiting a while for the fish to bite, you could always set up a bait rig or two. Set your mangrove snapper recipe’s temperature gauge to a target temperature and leave it alone for a while. Typically, it takes from ten to twenty-four hours to mature.
Many people like to use butter or margarine to cook their mangrove shrimp and lobster recipes. But, since they have a shell, they are less than ideal to use with a pan. If you really want to cook seafood in a pan, use a non-stick frying pan.
For cooking in a skillet, you’ll need seasonings. Most people choose garlic, onions, chili powder, or cayenne. To make sure you use the correct seasonings, dip the tail end of the snapper in the seasoning. Peel the tail and place in the pan. Turn the burner on medium high and allow the peppers to get hot.
When the peppers begin to pop and crack, they are ready to be cooked. In your mangrove snapper fillets, mix together enough garlic, onions, cayenne, salt and pepper to mix completely. You’ll want to cover the lid and let it simmer for about twelve to fourteen hours, turning it once or twice during the cooking process. If it sounds like it’s getting to warm, add a little extra oil and turn the heat up to medium high. When the peppers are completely soft, remove them from the heat. Your recipe should be delicious!
For those looking for an absolutely authentic Dauber Mangrove snapper recipe, this is one of the things that they absolutely have to try at home. There is only one recipe that we found and it’s one that wasn’t nearly as difficult to make as the restaurant version was. Instead of the typical fried fish in a tomato sauce, here is what you do: After opening the package, cut off the gills and scoop out all of the meat and scum inside. Then, soak the meat in water overnight. Drain out the next day and slice into thin strips.
Now, you can wrap the strips in aluminum foil, put the entire thing in a pot, and cook it over medium heat for about two minutes. When that time is up, remove the strips and place them in your preheated oven. Using a meat thermometer, check the internal temperature and adjust as needed. Remove the pot from the oven and set aside to cool while you finish preparing the other ingredients for the Mangrove seafood recipe you will be baking tomorrow.
To complete the meal, you’ll want to start with a delicious marinade. In this case, you want to use Cajun seasonings mixed with heavy cream. You can use a pre-breading recipe or even a regular recipe. If you’re going to use a regular recipe, simply follow the instructions provided by the restaurant. However, if you’re using a pre-breading recipe, simply mix together oil, flour, paprika, garlic powder, black pepper, salt and paprika for the seasoning.
Once your ingredients are prepared, you’re ready to begin cooking. Place the Mangrove snapper fillet in the pre-heated oven and cook for about two minutes on each side. If your recipe calls for lobster, you’ll want to flip once, but if not, simply turn the fillet over and cook until both sides are done. Once your first side is done, turn the Mangrove snapper over and continue cooking the other side. When the second side is cooked, remove from the oven and allow to cool, then carefully remove the cooked fillet from the pan.
If desired, you may serve your Mangrove snapper on top of raw vegetables or a piece of sushi. Either way, it’s sure to be a hit. If you make a habit of serving Mangrove shrimp and oysters at your dinner parties, then the addition of a Mangrove snapper will be a welcome addition. But if you don’t care for fish or seafood at all, this dish is simple enough to attempt, though the flavor is rather strong. Adding a hint of the Cajun culture to it will enhance the dish and help you enjoy some of the best seafood in town.