My husband and his pals fished offshore recently and had one of those “epic” days. Almost 100 miles off the Gulf Coast can produce exciting results, and this day was definitely a winner. Mutton Snapper, African Pompano, Yellowtail Snapper, Amberjack — you name it, they got it (provided it was in season). While not uncommon, Mutton Snapper is not typically targeted off our coast of SW Florida, as much as it is down in the Keys. However, the fellas found a ‘honey hole’ loaded with big Muttons and caught bunches of them. Here’s a pic of Brendan holding a beauty:
We can’t resist fresh Snapper in our family, so the Mutton was the first one I chose to cook when they got home. I lightly dusted each fillet with Paul Prudhomme’s Redfish Magic and tossed them into a hot skillet on the grill, along with a dollop of coconut oil (which handles high heat better than olive oil or butter). They were pretty thick, so I cooked each side for about two minutes to get a good sear, removed them to a platter and covered them with foil to finish cooking, while maintaining juiciness.
I tossed a simple salad with what I had on hand – Romaine, celery leaves, tomatoes, cukes, celery, avocado, then mixed in a basil-lime dressing. The hot, spicy fish, on top of a cold, crunchy salad made for an extremely tasty, fresh and delicious dinner. Let’s just say hubby and I joined the “clean plate club” that night 🙂
- 2 6-8 oz. Mutton Snapper (or any Snapper) fillets
- 1 Tb. Redfish Magic seasoning
- 1 Tb. coconut oil
- Any lettuce, small pieces
- Handful of celery leaves (if available)
- ½ cucumber, sliced
- 1 rib celery, sliced
- 1 small tomato, chopped
- 1 small Haas avocado, chopped (just before serving)
- ¼ c. fresh lime juice
- ¾ c. olive oil
- ½ c. fresh basil leaves, thinly sliced (chiffonade)
- ¼ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- Prepare the fillets by lightly dusting each side with the Redfish Magic.
- Combine the dressing ingredients in a small bowl and whisk together.
- Heat a grill on High. Place a heavy skillet on the grill to heat up.
- Once hot, add coconut oil to pan and place fillets into the pan.
- Allow the first side to get a good sear, approximately 2 minutes. Once brown, turn over and cook another 2+ minutes (the fish tends to be thick).
- Remove from the skillet and allow to sit on serving platter a few minutes.
- Combine the salad with the dressing; place onto serving plate and top with fish. Garnish with extra avocado slices.
