Red snapper is a firm white fish with reddish-pink skin. A variety of species are commonly found in the Gulf of America and along the Eastern Seaboard south of the Carolinas to northern South America as well as Southeast Asia. Its sweet, mild flavor lends itself well to many flavor profiles making it a popular choice among chefs and home cooks alike. Red snapper is readily available fresh or frozen behind most well-stocked seafood counters.<\/p>" } } , { "@type": "Question", "name": "How should I buy red snapper?", "acceptedAnswer": { "@type": "Answer", "text": "
Like most seafood, freshness is key. Try to cook your red snapper within a day of purchase (or within 24 hours of thawing). Red snapper can be bought whole or cut into fillets. Whole fish are relatively easy to cook, but if you're looking for something quick, opting for fillets is a better choice. Fillets can be bought fresh or frozen, and they are usually sold skin-on. The skin crisps up nicely when it's cooked so you don't need to remove it.<\/p>" } } , { "@type": "Question", "name": "What's the easiest way to remove fish skin?", "acceptedAnswer": { "@type": "Answer", "text": "
If you would like the skin removed, you can slide a sharp knife between the flesh and skin to take it off or have it removed at the seafood counter before you take it home.<\/p>" } } , { "@type": "Question", "name": "What should I serve with red snapper?", "acceptedAnswer": { "@type": "Answer", "text": "
Grilled red snapper pairs well with many side dishes. You can make easy and healthy side dishes on the grill, such as Summer Grilled Vegetables<\/a>, Grilled Broccoli with Smoky Yogurt Sauce<\/a>, Grilled Sweet Potato Wedges<\/a>, Blueberry-Peach Salad with Sesame-Ginger Balsamic Vinaigrette<\/a> or Grilled Eggplant Salad<\/a>.<\/p>"
}
}
,
{
"@type": "Question",
"name": "How should I store and reheat leftovers?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Red snapper is at its best just off the grill. However, if you have leftovers, let the fish cool down and store it in an airtight container in the refrigerator for about 3 days. It's advisable to keep it in the coldest part of your refrigerator, away from the door. You can freeze it, too. Place it in a freezer-safe container, and the fish will last for 2 to 3 months. Be sure to label the container with the date. Enjoy the fish chilled or reheat it in the oven at 350°F (never higher) for 10 to 15 minutes. We recommend against using a microwave—it tends to dry it out quickly.<\/p>"
}
}
]
} ] }
]