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Grilled Panko Crusted Red Snapper on the Half Shell!
By Buckmasters
If you ever get a chance to get your hands on some red snapper, then this recipe is a must try! The good thing is that it doesn't necessarily have to be red snapper, it can be any type of fish. We were lucky enough to go out and catch these red snappers ourselves, so they were super fresh and absolutely incredible! Now follow along and I'll show you how I made it!
This has to be one of my favorite go to's for grilling fish! After catching the Red Snapper, we cleaned them and left them on the half shell. So what that means is you fillet the fish off of the body of the fish, but you leave the skin and scales on the other side. When you grill it, you put the scale side down and just let the fish cook and you never have to flip your fish. You do that and top it with the panko mixture I'm about to tell you about with a squeeze of grilled lemon and it'll make your tongue slap your brain!
Panko Topping:
- 1 - Cup of Panko Bread Crumbs
- 1 - Tbsp of Aight Guys!! AbsolutelyFreakinKiller AP Rub
- ½ - Cup of Romano Cheese
- 1 - Tbsp Jalapeno Pepper Sauce
- ½ - Cup of Mayonnaise
Grilled Fish:
- 3 - Red Snapper Fillets on the Half Shell
- Chili Lime Seasoning
- 1 - Lemon
Directions for Panko Topping:
Place all ingredients in a bowl and mix well.
Directions for Grilled Fish:
- Preheat your pellet smoker to 350 degrees.
- Slice your lemon in half.
- Take your fillets and season well with chili lime seasoning.
- Apply the panko topping mixture about ¼” thick across the whole fillet.
- Place fish fillets skin side down on the smoker along with the lemon halves meat side down for 20-25 minutes or until it’s golden brown and the fish reaches an internal temperature of at least 145 degrees.
- Remove fish from grill and squeeze the grilled lemon all over the top.
- Dig in and enjoy!
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