tag:blogger.com,1999:blog-7173052990851751381.post3107227756574946915..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: “BBQ” Broiled Red Snapper – This One’s For the HatersChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-7173052990851751381.post-84918331555152118382014-12-19T01:46:24.856-05:002014-12-19T01:46:24.856-05:00Liked your observation of problems being caused by...Liked your observation of problems being caused by waterlogged, frozen fish. Where I live here in Ohio it is very hard to find anything else. Can you give me any advice on how to defrost and prepare fish for the cooking methods you use?"Anonymoushttps://www.blogger.com/profile/06161079871303780150noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7677670589948350962014-09-03T23:30:44.585-04:002014-09-03T23:30:44.585-04:00Hey, I really love this! And it gave me a chance ...Hey, I really love this! And it gave me a chance to use up those extra packets of mayo from Chic-fil-et and BBQ sauce from Sonic! <br />I did this with ocean perch (which was great) and flounder (good but needs to cook a little to dry it out a bit before broiling). And it was nice not to get things so fishy-smelling in the kitchen.Gandalfhttps://www.blogger.com/profile/02539597354486559694noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7290244984060017532013-01-14T16:17:13.470-05:002013-01-14T16:17:13.470-05:00Hi Chef John.
2 Things.
1. I LOVE your site. Eve...Hi Chef John. <br />2 Things. <br />1. I LOVE your site. Every recipe that I have tried has come out "magnifique". My friends and family are so impressed that they have begun to call me Little John.<br />2; I used your "fish hater" sauce for Red Snapper on Tilapia. It was a huge hit. <br />Thanks again for bringing us such delicious and easy to follow recipes.<br />YOU ARE THE MAN<br />Best<br />CLDadhttps://www.blogger.com/profile/14207756002918499768noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56395204342095582942012-10-31T21:05:01.174-04:002012-10-31T21:05:01.174-04:00It was the fish! Sounds like cheap water-logged fr...It was the fish! Sounds like cheap water-logged frozen fish. Nothing you can do. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19261611952715939582012-10-31T21:04:57.829-04:002012-10-31T21:04:57.829-04:00It was the fish! Sounds like cheap water-logged fr...It was the fish! Sounds like cheap water-logged frozen fish. Nothing you can do. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34870925248025648322012-10-31T20:47:11.082-04:002012-10-31T20:47:11.082-04:00Chef, I've tried many of your recipes and lov...Chef, I've tried many of your recipes and loved them all. I failed on this one though, not because I can't cook fish but because I had to substitute fish..I think. The commissary where I live has a horrible selection of fish (most everything else too) and never has anything fresh so I picked up a packet of frozen flounder. I'm not sure if it was the fish or that I had to use a little countertop broiler because the broiler on the over blows our circuit breakers so is unusable, anyway the fish turned into a gelatonous mess. I turned the pan every 2 minutes like you instructed, but each time the broiler pan was full of juices so I dumped them out. All in all it turned out to be really bad. I'm thinking maybe flounder is a juicier fish that red snapper, am I correct?<br /><br />Ed the house chefhttps://www.blogger.com/profile/01577365205824100488noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15912578885479251792012-10-23T11:17:22.030-04:002012-10-23T11:17:22.030-04:00Hey Chef just wondering if you have ever tried bar...Hey Chef just wondering if you have ever tried barramundi? Super great taste, nice texture, and is a sustainable fish! My hubby and I love it, only issue is it is very hard to find where we live :(Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5448249004859025012012-10-22T00:07:41.728-04:002012-10-22T00:07:41.728-04:00Tried this tonight - so easy, so good!! Thanks Che...Tried this tonight - so easy, so good!! Thanks Chef!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50126908389250419112012-10-21T17:37:01.702-04:002012-10-21T17:37:01.702-04:00Chef:
For a more or less definitive reference on ...Chef:<br /><br />For a more or less definitive reference on fish population and sustainability, refer to <br /><br />http://www.montereybayaquarium.org/cr/seafoodwatch.aspx<br /><br />and they suggest avoiding gulf Red Snapper.<br /><br />I spent a few years involved in oceanographic research and the allied sciences. Iknow folks from MBARI (Monterey Bay Aquarium Research Institute) and they are among the best scientists in the business. If they say something about oceanography or marine biology, I am inclined to believe them.<br /><br />Your mileage may vary.<br /><br />I should also note that many fish are sold as Red Snapper which really aren't. Fish labeling is not always as precise as they might be.Stevenoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34322422504464472552012-10-21T01:20:52.117-04:002012-10-21T01:20:52.117-04:00They are just a purple heirloom variety. I forget ...They are just a purple heirloom variety. I forget the name! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75367202092818273742012-10-20T21:24:55.595-04:002012-10-20T21:24:55.595-04:00I really don't like fish, but that looks kinda...I really don't like fish, but that looks kinda tasty.<br />I a little surprised that you ad the pepper in advance.<br />I always try not to use spices as the top layer cause they tend to burn and become bitter.<br />And what did you do to those tomatos?<br />They have such a dark red color and look realy delicious.Jan Schattlinghttps://www.blogger.com/profile/10772877771209952238noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15963248809435558912012-10-20T18:00:36.033-04:002012-10-20T18:00:36.033-04:00Ever since I saw your video for making creme fraic...Ever since I saw your video for making creme fraiche, I have been experimenting; mustard coleslaw with CF, etc.<br /><br />I want to try your fish BBQ with salmon, and CF instead of mayo.<br /><br />Wish me luck.Anonymoushttps://www.blogger.com/profile/07600394884922332069noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24651359707231971822012-10-20T15:08:46.741-04:002012-10-20T15:08:46.741-04:00Because I'm not a fish person myself, a "...Because I'm not a fish person myself, a "hater" perhaps. I do something similar with salmon filets. Mayo / soy sauce / chives / prinkle black pepper then baked in the oven. I think it's awesome and makes me want to eat fish. <br />I've never made red snapper ... but I think I'll try your recipe for variety :) <br />thxDonnahttps://www.blogger.com/profile/01596981627680985877noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38381131514238437492012-10-20T14:04:04.099-04:002012-10-20T14:04:04.099-04:00I'd just fry it in a frying pan with bacon fat...I'd just fry it in a frying pan with bacon fat and butter!<br /><br />Squirt it with a little lemon juice after plating.<br /><br />~ jcard21Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62560145816162800362012-10-20T05:25:53.721-04:002012-10-20T05:25:53.721-04:00Looks like a variation of the 'Rusty chicken&#...Looks like a variation of the 'Rusty chicken' and I'm wondering how this would work with thin chicken breast slices. Instead of baking or done on the grill. (Sometimes it's too cold and nasty to grill, here in New England.)<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67481555225744393372012-10-20T01:04:02.858-04:002012-10-20T01:04:02.858-04:00Thank you! Looks delicious by the wayThank you! Looks delicious by the waybeeje11https://www.blogger.com/profile/14679064639865041587noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42509227017977573542012-10-20T00:35:25.446-04:002012-10-20T00:35:25.446-04:00Start under bad broiler for just a few minutes to ...Start under bad broiler for just a few minutes to get it started and then pop in oven until done! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82468976394845477612012-10-19T23:36:27.786-04:002012-10-19T23:36:27.786-04:00Chef, it is difficult for me to broil like this be...Chef, it is difficult for me to broil like this because I have one of those under-oven broilers and the heating element is way too close to the broiler pan, so food always burns before it cooks. If I were going to bake this instead, would a very high temperature, like 500 degrees, be appropriate and do you think it would turn out the same way? Thanksbeeje11https://www.blogger.com/profile/14679064639865041587noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78333445233947906292012-10-19T23:16:33.825-04:002012-10-19T23:16:33.825-04:00lol @ "swimmin chicken" & "ocea...lol @ "swimmin chicken" & "ocean veal" my laugh after a long day. Thanks, Chef!axel14222noreply@blogger.com