Grilled Snapper

Chef - Mark Clark
Gainesville Sail and Power Squadron

Once upon a time in a Galaxy far, far, away...or so at least it seemed like it, I worked as a Deck Hand, I was aboard a 50 plus foot stand-by vessel, some 40 miles out in the Gulf off of Louisiana's coast, working for Marathon Oil Rigs. Most of our spare time was spent fishing around the legs of various rigs. Our favorite target, Red Snapper. Here's the simplest and lip-smack in' best way to cook them when they are still floppin' around!

Being a lowly deck hand, it was my task to start a small charcoal grill (Webber type) with a dome cover. When a fish was caught, we'd cut it behind the head and slice down along the spine to the tail. Almost as if you'd filet a fish except that you only made the one cut from head to tail, leaving the scale side intact. Repeat on the other side, making sure to cut out the rib cage and stomach. Place the scale side down on the grill and season with garlic salt, pepper and a pat of butter. Cover the grill and cook for 5 to 10 minutes (depending on size of fish and heat) until fish meat is flakey and pulls away from the skin. The skin will be crispy and curl up, forming a "boat" for the fish filet. Squeeze a little lemon over the top and serve with your favorite tarter or cocktail sauce. The smoke taste of the charcoal really sets this one off. Man, there's nothing better than fresh fish! I guarantee you'll be saying"Hoowee Das Good!"

Fresh Red Snapper
Garlic Salt
Pepper
Butter
Cocktail sauce or tarter sauce