I was thinking of trying Red Snapper on the half shell this coming weekend. Got a few from this past summer. I had them gutt and gilled for this purpose. Has anybody ever tried this before? My first trial with fish on the half shell did not turn out so good. I tried using some big crappie and it was not a pretty sight.

Personally, I wouldn't cook it like that. It's a more delicate fish, like crappie, that probably won't hold up to well to being placed directly on the grill. Redfish are able to be cooked on the grill because they are a very firm, large flaked fish that tend to have a bit of a bloodline that you really don't care if it sticks to the grill or not. Red snapper has smaller flakes and is not as firm and would fall apart I'd think.

I do like to make foil packages though. Lay a snapper fillet on a piece of foil, top with some olive oil, salt, pepper, onion slices, sweet red pepper slices and a squeeze of lemon or lime and seal up the foil well making a package. Toss it on the grill and cook for a while. Sealed up it will steam the fish and add a tad bit of smokiness.

I agree with the sealing up part. when ever I cook rainbow trout (they are usually small), I wrap them up. They are nice and juicy, the meat falls off the bone. Did the crappie taste bad? or is it just a visual thing?

The crappie did not taste bad it just fell apart and was difficult to eat.
I think Greg changed my mind. His recipe souns awfully good.

Only have a few Snapper and want them to turn out tastey

Last time I was in Galveston in July, I went to catch red snapper. Our boat couldn't get out because it was too rough.

Anyway, I wasn't going home without fresh snapper, so I bought some off the dock.

I ended up cooking it in a sautee pan in bread crumbs with garlic, butter and some onion. I don't know how it could get any better.

weebs, thats one big grouper!

Florida..