There are many varieties of fresh water fish that you might like to try out, but if you don’t like yellowtail snapper, then it’s a good one to start with. Yellowtail snapper isn’t actually a true saltwater fish, rather it does share a saltwater flavor with many other fish that do taste saltwater. It can still be a little finicky around the right seasonings used, but in general it can be cooked the same as alligator.
It really doesn’t take much prep work to prepare these tasty morsels. Start out by making sure that the water is warm enough to bring out the best flavor. This will depend on where you live and what time of year it is, generally it’s warmer in the Keys than it is inland. Since we’re talking about yellowtail snapper recipes for thirty minutes to an hour, this will give you plenty of time to work with.
If you’ve never made these dishes before, I’d recommend that you start with the easy version first, then work your way up to the longer cooking time. The basic yellowtail snapper recipes call for a simple season blend of spices that are all relatively similar. You should use a tablespoon of each of thyme, garlic powder, black pepper, ginger, oregano, cayenne, lemon peel, and salt to begin. Sometimes lemon or vinegar is added for flavoring, but not always.
In most cases, you’ll want to work with white fish here, since the flavors will be more pronounced. White fish tends to have a lower salt content than the other types of fish that are also prepared for snacking, so you’ll want to be careful not to over-salt the water. The good news is that most recipes will call for an amount of salt that’s equal to what you would put in your salad dressing. Many chefs use a teaspoon of ground salt and a half cup of water for making their own “salt free” sea food like sea scallops, clams, mussels, and oysters. These recipes can certainly be used in place of the commercial products that are available.
Yellowtail snapper can also be prepared with a little oil with some herbs like rosemary, thyme, and basil. When you add these small amounts of oil and herbs to the batter, you will add about half the amount of salt that you would normally use. If you find that your batter is too dry, you can add a tablespoon of liquid vegetable oil instead. This will prevent the batter from drying out and turning into a crunchy, leathery mess. Be sure not to use too much oil, though, as the taste of the fish will be compromised if there is too much oil.
When preparing the vegetables, stir fry them together first with the shallots and garlic before adding the white fish fillets. The shallots and garlic release a color when they fry that helps the flavors to pop more easily. Then add the black pepper and stir again until the pepper is mostly gone. Add the remaining ingredients, stirring to combine, then let it cook on one side until the other half is done, then carefully flip.
When preparing the white fish fillets, make sure to season them well. Seasoning them this way ensures that the yellowtail snapper has a great flavor and texture. When removing the fillets from the grill or oven, be very careful to only touch the outside of the fillet with your fingers. The grill or oven may burn your finger, or even puncture your skin with the hot grill or oven elements. Be sure to wear a pair of gloves when handling your Yellowtail snapper fillets.
Serve your Yellowtail snapper with a lemon wedge, a little lemonade, and a shot of dark beer. This will help to cut down on the amount of spice you use, which also cuts down on the amount of effort that you’ll need to put in to prepare the fish. The longer you allow your fish to rest after it has been prepared, the higher quality the meat will be. After about twenty minutes, remove your fish from the grill or oven and set them aside to cool. Use a rubber mat to wrap them up in, which will help cut down on messy clean up.