Red Snapper
Good news for Louisiana recreational offshore fishermen; they will be allowed an early start on fishing red snapper when the season opens April 15 in both federal and state waters, which is six weeks earlier than last year. In fact, the Louisiana Department of Wildlife and Fisheries’ finfish program says this is the earliest the snapper season has opened since 2018. And fishermen are abuzz at the opportunity to catch one of the hardest fighting, best tasting fish in the Gulf.
Living up to its name, the legendary fish sports bright red to pink scales and large canine teeth that can easily “snap” a line, making it a fearsome predator as well. An adult snapper can reach up to 40 inches in total length. Most adults weigh 5 to 30 pounds, averaging 15.
Habitat
Charter fishermen say April and May are much better months to fish for red snapper than June or
July because they are larger and closer to shore. In Venice, considered the best snapper fishing area, they have been caught in 30 to 40 feet in April. Although you can catch them in shallow waters, even near the surface, the vast majority of red snapper will be found in depths up to 400 feet, often down at the bottom.
Red snapper tends to congregate in small groups near structures such as oil rig platforms or buoys and hover around artificial reefs. In April, seasoned fishermen know to find them on sand flats.
Nutrition
This is a highly nutritious fish containing omega-3 fatty acids, anti-inflammatory properties, protein, vitamins A and B, and minerals, making it an excellent choice for supporting a healthy heart, brain, bones, eyes and immune system. For those trying to manage their weight, it’s also a lean fish low in saturated fat and sodium.
Like many predatory fish, red snapper may contain mercury, so it is recommended that it be consumed in moderation.
Preparation
The thing to keep in mind in cooking red snapper is you want to let their delicate flavor come through. Strong seasonings or heavy sauces can be overpowering. That said, snapper pairs with garlic, ginger, chili – or coconut milk, for a flavorful twist. Fresh herbs like thyme, rosemary, dill and parsley enhance the natural flavor. As a general rule of thumb, it’s recommended that you cook red snapper for about 10 minutes per inch of thickness, or until the internal temperature reaches 145°F and the flesh flakes off easily. Overcooking red snapper can lead to a dry and less flavorful fish. Use a wide, thin spatula for flipping or transferring the fish to prevent it from breaking apart.
Try your hand at the recipe below from the Delcambre Seafood & Farmers Market’s consultant chef, Chef John Reason.
Red Snapper Cutlets with Grits
Recipe courtesy of Chef John Reason
Serves 4
Ingredients:
1 lb. Louisiana red snapper (4 cutlets)
2 tsp. blackening seasoning of choice
2 Tbsp. butter
2 Tbsp. Habanero honey
Grits:
2 ½ cups water
½ cup yellow grits
2 ½ Tbsp. butter
½ tsp. salt
1 jalapeno, diced
Directions:
Season snapper with your choice of blackening seasoning. Heat butter until sizzling hot. Lay fish skin side down to blacken 4-5 min depending on thickness. Flip fish over and repeat. Brush hot honey over top to allow glaze. Once the fish is cooked, remove from heat and let it rest.
Grits (Can be prepared in advance) Combine salt and water, and bring to a boil. Once boiling, stir and whisk in grits. Continue whisking till thick and creamy. Remove from heat and stir in butter & diced jalapeno. (May add pepper jack cheese and a splash of heavy cream, if desired.) Spoon grits on plate, top with glazed red snapper and serve.
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