It was overcooked, mushy with an almost "wet" feeling on the tongue. Followed the recipe exactly with a 2# snapper. I was very disappointed in this recipe though I will say it had good flavor. My rule is always to use recipes exactly without tweaking the first time and this was no exception. I live in Florida and my husband and I have caught and cooked many red snapper. I would recommend makind slits in the fish and stuffing it with the flavorings, that might help add a bit more flavor My boyfriend didn't really like, said the texture wasn't good. It was pretty wet, like the last reviwer said, but i thought it wasn't so bad. I only wish I had kept more than two snappers whole after my last fishing trip. Was not wet as others have mentioned, the kids liked it very much (ages 2,7,11) which is a feat in and of itself. One thing I did do differently was that I forgot to put the lemon juice in before cooking, so I squeezed on fresh lemon juice after it was done cooking. I made this dish with 2 smaller snappers since I couldn't get a bigger snapper at the fish market, and it was one of the best fish dishes I've had in a while. Instead of 1 tbs lemon juice, I used 1 tsp. I used tilapia fillets instead of snapper and my whole family loved it. Wonderful! I used limes instead of lemons rosemary instead of thyme margarine instead of butter and monkfish instead of snapper. 45min was needed.įlavor was just ok too.the bottom part that ended up being submerged in juice and fish liquid didn't have a great texture :-P I even checked at 25, 30, 40 min intervals. Half the snapper was a bit overcooked by the time the other half is done. There is a little bit of liquid build up but you just pour it out prior to serving on a large plate.
Turned out absolutely perfect, had none of the other issues mentioned. Just have a little faith and follow it to the letter. Served it with brown rice, yellow squash and a small salad. Followed the instructions to the letter and the fish was cooked beautifully. Very easy to make - not too many ingredients and delicious when done. I bought a whole red snapper and thought this recipe sounded good. Why are people reviewing a recipe for WHOLE Snapper when they use fillets? It paired perfectly with the mashed yucca with garlic. I think the next time we'll put it on the rack on the roasting pan and poke some holes in the bottom of the foil. We let it dry out in the fridge for about an hour before cooking but still very moist. The flavor is exceptional but it could be a bit less moist. I didn't have any moisture issues like the other reviews. I put slits, and placed margarine (not butter) and creole seasoning along with the other herbs and it came out perfect. I am a fan of Juicy fish that melts in the mouth.Ībsolutely wonderful. Fish head might not be so pleasing to others as it is to you after all.I caught a 2.5lb Red Snapper this morning and googled this recipe, and thoroughly recommend. So stick to what you like and what whoever you are cooking for likes. I must say you do miss out on the ” Cameroonian experience”. If you are a little uncomfortable working with whole fish you can definitely use snapper fillets. Just what I am on the lookout for this beautiful day. Look who I found at my local whole foods! Wild caught red snapper. Right next are bars serving popular Cameroonian brews to go with your meal. Miondo is made from fermented yucca root. Served with some roasted plantains or miondo and a fresh pepper sauce on the side.
Take a look around., pick one and it will be seasoned to perfection and roasted for you. Sellers purchase the fish from the tiny boats coming ashore with fresh catch of the day. Oven baked whole red snapper! Poisson Braisse! You can’t visit the south west region of Cameroon without making a stop in Limbe for some roasted fish.
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