I have some very thick filets. Looking for suggestions on how to cook or can I just cut them down the middle and thin them out?

Meat thermometer. Cook them to the desired internal temperature.

How thick you talking about, and skin/scales on or off?

Close to an inch thick.

Ended up cooking it on the blackstone with clarified butter. Seasoned it with salt, pepper, garlic powder, habanero powder and just a touch of blackening seasoning.

Not used to cooking fish that long, but it came out really good.

Gonna need some pics of that fishing trip brah

FIDO*98* said:

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Gonna need some pics of that fishing trip brah

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We left Friday morning out of Texas City.

3' with 10 seconds my arse!

It felt like 10 rounds with Ali. It calmed down further out and it was like 10 rounds with Sugar Ray Leonard. The return trip the seas were angry and it was like going 10 rounds with an angry Mike Tyson. …who didn't bite off an ear. I lost all three bouts by unanimous decision. I definitely have whiplash and possibly concussed.

That said, I'm a glutton for punishment and had a blast. We ground out our limit of snapper. Caught a lot of other fish. Landed a couple of nice Ling. We got into a mess of vermillion snapper and loaded up.

Left the house at 0300 and got home at 2200.

One guy on the boat, 30' Contender, said the trip was like driving to Dallas standing up in the back of a pickup in the rain with no paved roads.

I just went through the pics and we have none of our bounty. A few on the boat of the Ling and sharks. Pretty sure we just huddled to get everything done and get home.

Good times!

Gilligan said:

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Close to an inch thick.

Ended up cooking it on the blackstone with clarified butter. Seasoned it with salt, pepper, garlic powder, habanero powder and just a touch of blackening seasoning.

Not used to cooking fish that long, but it came out really good.

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This is the way. I've never been a big fan of the half shell cooking, so I generally just filet the skin off.

Snapper is phenomenal blackened IMO, one of the better fishes cooked that way. Good blackening seasoning, some oil and butter and rock and roll with it.

i love snapper, a favorite it just with some tony's and frank davis but if you want to do work this is where it's at

https://www.starchefs.com/recipes/mango-vindaloo sub the snapper for the bass

INGREDIENTS

Fruit Stock:
Mango peels and cores
Pineapple trim
Dragon fruit trim
Guava skins

Mango Vindaloo:
Neutral oil
5 onions
5 ripe mangos
1 cup cumin seeds
14 teaspoon black peppercorns
14 cup cardamom seeds
4 sticks cinnamon
2 tablespoons mustard seeds
1 tablespoon fenugreek seeds
2 cups guajillo chiles
2 habanero chiles
2 cups ginger-garlic paste
3 cups fruit stock
3 cups fish stock
12 cup brown sugar
2 cups white vinegar

Panch Phoran:
50 grams cumin seeds
50 grams nigella seeds
50 grams mustard seeds
50 grams fennel seeds
50 grams fenugreek seeds

Pickled Panch Phoran:
170 grams distilled white vinegar
30 grams honey

Dredge:
4 quarts cornstarch
2 cups dehydrated mango skin
3 tablespoons baking powder
Salt

Green Mango:
2 quarts unripe mango, chiffonade
4 cups sliced red onions
2 cups curry leaf, chiffonade
1 cup shaved pickled garlic
2 cups sour orange juice
4 cups lemongrass oil
Salt
Sugar
Ground black pepper

To Assemble and Serve:
1 whole black bass, scaled and deboned
Salt
METHOD

For the Fruit Stock:
In a large, nonreactive container, combine all ingredients. Cover with enough water to submerge. Let steep 4 hours at room temperature. Strain and reserve.

For the Mango Vindaloo:
In a stock pot over medium-high flame, heat oil. Add onions and mangos and fry until browned on all sides. Add spices, chiles, and ginger-garlic paste and continue to cook until mixture is fragrant. Stir in stocks and sugar. Cook until ingredients are infused and cooked through. Remove from heat and stir in vinegar. Transfer mixture to a blender and blend until smooth. Taste and adjust seasoning as needed. Return to a clean stock pot and keep warm.

For the Panch Phoran:
In a small sautpan over medium heat, toast spices until fragrant. Let cool.

For the Pickled Panch Phoran:
Place 125 grams Panch Phoran in a large, nonreactive container. Set aside. In a stockpot over medium heat, bring vinegar, honey, and 80 grams Fruit Stock to a boil. Reduce heat and let simmer 45 minutes. Pour liquid over toasted seeds and let steep until flavors are infused. Reserve.

For the Dredge:
In a mixing bowl, combine all ingredients and 1 cup Panch Phoran. Set aside.

For the Green Mango Salad:
In a mixing bowl, combine mango, onion, curry leaves, and pickled garlic. Set aside. In a blender, combine orange juice and lemongrass oil until fully emulsified. Taste and adjust seasoning with salt and sugar. Pour orange dressing over mango mixture and lightly toss to coat. Taste and adjust seasoning with salt and pepper as needed. Set aside.

To Assemble and Serve:
On a work surface, liberally salt both sides of the fish. Let sit 1 hour at room temperature. In a large pot, heat oil to 350F. Coat the seasoned fish with Dredge. Drop in oil and fry 6 to 8 minutes, or until fish is golden brown. Remove from oil, season with salt, and let cool on a wire rack for at least 1 minute. Spoon Mango Vindaloo into the center of a serving plate. Top with fried fish. Arrange Green Mango Salad near the tail of the fish. Finish with a few spoonfuls of Pickled Panch Phoran.

14 cups or 1/4 cup cardamom seeds?

14 cups seems like a lot.

Glad to see I'm not the only one that enjoys a fat snapper every now & then.

definitely 1/4!