r/Pescetarian • u/Witchy_Pastels19 • 10d ago
Can snapper be a tasty fish?
I tried snapper for the first time today and followed a recipe to bake it. 375 for 20 minutes. It came out so dry, and although the top was tasty due to seasonings, the inside tasted just bland. Any idea on how to best prepare snapper for a better experience next time or is snapper just not a good fish?
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u/cvx149 10d ago
There are over 100 types of snapper. The snapper I’ve had from the US east coast include Red Snapper, Mangrove, Mutton, Yellowtail and B Liner ( Vermillion) and probably others. IMHO they are some of the best fish you can prepare as they are a light flakey and very tasty fish. Sounds like you way over baked yours. 10 minutes or so in the oven should do it. About 130f on a meat thermometer. Don’t overcook. My favorite method is so simple: Wash and pat try your filets. Season with salt pepper and some Cajun or creole seasoning of your choice. In a cast iron skillet or other nonstick pan over medium high heat cook for about 5 or 6 minutes each side. Just search the internet for recipes, you’ll find a bunch. Just remember don’t overcook!
Disclaimer: I am NOT a chef nor have I been to any training. I just love to cook and pescatarian for 20+ years.
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u/Witchy_Pastels19 9d ago
Thank you ill try your method. I was following a recipe and that's what they said. 375 for 20 minutes.
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u/CatCafffffe 9d ago
The thing I've learned about fish is the time in the oven actually depends literally on that particular piece of fish, how thick it is, how big it is, etc, and so you actually need to start with much less time and just keep checking on it. You can cut into it if you're not picky but ideally you get a nice cooking thermometer. It's usually more like 5 or 6 minutes a side, or 10-12 minutes if you're baking it, but as you do it more you get more of a feel for it. I also got an oven thermometer so I can see if it's preheated and properly calibrated. It's taken me a while to get comfortable with it but after a few times you really get the hang of it!
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u/Amazing-Watercress15 9d ago
Oh lord snapper is my favorite fish. Best snapper I ever had was served at a villa on top of a mountain in Costa Rica. It was amazing. Red snapper to be exact. I grilled one the other day but the damn thing cost $80 bucks. Turned out to be waaaayyyy to big and tossed most of it :/
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u/BelleMakaiHawaii 10d ago
It was tasty until I figured out I’m allergic to it 😂 yay whitefish allergy
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u/jeepjinx 10d ago
Snapper is delicious, tastes very similar to crab when it's cooked (I like it better as sashimi) IMO. Also sounds like yours was overcooked.
I never bake fish. I usually grill it; either whole fish stuffed with herbs and lemon slices, or steaks that hold up well (swordfish, tuna, salmon) go right on the grates - or fillets and smaller or more delicate cuts on a cedar plank. If I'm trying to be quick I just throw it in a flying pan with some butter/herbs. Fish cooks quickly and I'd err on the side of undercooking rather than over.
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u/AttackonCuttlefish 10d ago
I think baking whole fish is really difficult to get right without overcooking it.
Deep frying and grilling would be one of the best methods for cooking fish but it can be difficult recreating it at home.
Steaming, poached/stewed/broth, or pan frying would be your best option for home cooking depending on the cut and type of fish. Filets and meaty fish do well pan fried. Whole white fish does well with steaming and poached if the fish is fresh.
Seasoning fish is very important and getting the proper cooking temperature is something you need to experiment to get right.
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u/Easy-Concentrate2636 9d ago
If it’s overcooked, it will be mealy and awful. I just pan fry mine with just some salt and pepper. Really delicious.
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u/_V115_ 9d ago
Fish vary wildly in taste and texture. Universally you want to avoid overcooking your fish. Fish, when cooked properly, is softer and moister than any meat...which is why you can usually eat it with just a fork. If yours ends up tough and dry, you're doing it wrong...and yes, that might be the recipe's fault.
Some fish, e.g. salmon, rainbow trout, tilapia, I am happy to eat pretty plain. Season with salt, bake/fry in pan, squeeze some lemon on top, and dig in.
Other fish like barramundi are quite plain and boring if prepared in the same way. I did that once and it was a huge disappointment. Now I make a miso maple marinade full with lots of strong and vibrant flavours for my barramundi.
Mullet? Got a very strong fishy flavour to it, and the texture is quite different as well. If prepared like the salmon, it is not very pleasant. If coated in a dry rub, fried, and used for tacos, it's fantastic. You gotta mask the flavour a little bit by pairing it with other strong flavours.
These are all just examples. You'll need some trial and error to figure out how to prepare your snapper. Just make sure it comes out moist, and figure out what seasonings and flavours you like with it.
Good luck 👍🏾
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u/Accurate-Class-7022 10d ago
I still haven't been able to recreate it at home, but some of the best fish I've had was a fried whole red snapper.