- 4 tablespoons olive oil
- 2 medium sized red snapper filets
- Salt and freshly ground black pepper (to taste)
- 1 lemon
- 1/2 small yellow onion
- 2 sprigs fresh rosemary
- 1 teaspoon chopped fresh rosemary leaves
- 1 small garlic clove, minced
Preheat oven at 400.
Line a heavy large baking sheet with foil and coat with olive oil. Also coat the fish filets with oil and place it on the foil. Sprinkle the fish with salt and pepper and squeeze half of the lemon over the fish. Place the onion, and rosemary sprigs over and around the fish and bake until the fish is just cooked through. Should flake with a fork.
While fish is in the oven, squeeze the other half of the lemon into a small bowl and whisk in the rosemary, and garlic. Gradually whisk in 3 tablespoons of olive oil and then season the lemon sauce, to taste, with salt and pepper.
Remove the fish from the oven and sprinkle with salt and pepper. Drizzle the lemon sauce over the fish and serve.
If you are cutting your own fish, watch the video below for tips on filleting your red snapper catch.
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With parties during the holidays, the best appetizer you can do is a smoked fish dip. We love this Smoked Kingfish dip. We will cut it up into large chunks about the size of your hand so that they cook evenly and you smoke them skin down. Personally I like to marinate mine with lots of spice, pepper and teriyaki and brown sugar.
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I like to take an average like 20 pound tuna and cut the loin into thirds. Then you have to get all the red meat off of it, which you do anyway to eat it. I like to get them about 4 inches long and about 2 stacks of that will fill a jar. I like them to be about a celery stalk.
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S11:E5 - “Dolphin & A Sword” (2019)
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I get asked all the time what my favorite line is to fish with. Braid line is a thing of the future, but Power Pro have used the Spectra HT technology and made Maxcuatro. This line is 25% thinner diameter - what this allows us to do is use the thinner diameter for a smaller reel.