Taking an ocean catch to the dinner plate

Published 12:00 am Tuesday, September 7, 2004

Snapper Snatchers began in Montgomery with an informal group of long-time friends – primarily same-class graduates of Lee High School – who enjoyed salt-water fishing in the Gulf of Mexico. In the years since, its 18 (number strictly limited) members have become SnapperSnatchers, LLC, who still enjoy their yearly fishing excursion but who also sponsor other activities and contribute funds to charitable organizations.

Publicized in their Web Site as well as by occasional newspaper articles, they have expanded their horizons into published favorite seafood recipes centered on their catches. And their recent Summer Dinner Menu was a gourmet delight featuring:

Pomegranate Daiquiris

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Spicy Tortilla Rounds w/Bulgarian Roasted Red Pepper Salsa

Fresh Fruited Romaine Salad w/ Toasted Pecans

House of Autrey Grouper Fazon w/Cajun Pecan Crust

Saffron Rice w/Curry Leaves

Fresh Steamed Broccoli

Panera Bread

Boysenberry/Mango Sorbet

Choco Liebniz Biscuits

The wine: a 2003 Fetzer Gewurztraminer

Before preparing the below listed recipes, chefs are required to don SnapperSnatcher t-shirts and hats. A beverage huggie is also necessary.

GRILLED RED SNAPPER WITH SNATCHER MARINADE

4 red snapper filets, approximately 4 ounces each

4 cloves minced garlic

fresh cilantro

1-2 large jalapeno peppers finely chopped (depending upon degree of heat desired)

1 small sweet onion finely chopped (preferably Vidalia)

Juice of one fresh lime

1/4-cup extra-virgin olive oil

Line shallow dish with a single layer of fish fillets. Mix olive oil and lime juice in a bowl and blend well. Combine with onion, pepper, cilantro and garlic. Pour marinade over filets and refrigerate for 1-2 hours, turning occasionally.

Heat grill to high and then reduce to medium.

Remove filets from marinade and place on grill coated with non-stick spray. Grill filets until fish flakes easily – approximately 5 minutes on each side.

Heat marinade in saucepan on medium for approximately 4 minutes. Serve snapper with marinade on the side and spoon over as seen fit.

GARLIC GRILLED SNAPPER

4 red snapper filets, approximately 4 ounces each

6 tablespoons butter

4 cloves minced garlic

2 limes

Old Bay or another favorite seafood seasoning

Melt butter and saut garlic in it until soft, about 3-5 minutes

Cut limes in half and squeeze juice into garlic and butter

Coat both sides of filets with mixture

Sprinkle seafood seasoning evenly over filets

Heat grill to high and then reduce to medium

Place filets on foil-covered grill

Grill approximately 10 minutes on each side, basting with remaining butter mixture

PAN SEARED RED SNAPPER

2 fillets red snapper (4 ounces each)

1 tablespoon olive oil

1 lemon juiced

2 tablespoons rice wine vinegar

1 teaspoon Dijon mustard

1 tablespoon honey

1/4th cup chopped green onions

1 teaspoon ground ginger

Rinse snapper under cold water and pat dry. In a shallow bowl mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions and ginger.

Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet.

Cook for 2-3 minutes on each side. Pour remaining marinade into skillet. Reduce heat and simmer for 2-3 more minutes, or until fish flakes easy with a fork or spoon.

CAJUN RED SNAPPER

6 (6 ounce) filets red snapper

1 teaspoon paprika

1/4th teaspoon cayenne pepper

1 teaspoon black pepper

1/2 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon garlic powder

1/4th teaspoon dried oregano

2 tablespoons butter

1 tablespoon olive oil

On large piece of wax paper, mix together paprika, cayenne pepper, black papper, onion powder, thyme, basil, garlic powder and oregano.

In small saucepan over medium heat, melt butter with oil. Brush both sides of filets with the butter mixture, reserving the remaining mixture. Coat both sides of filets with seasoning mixture.

Heat a large cast iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter mixture over the fish and flip the fish over.

Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.

NOTE:

Any firm white fish may be substituted for the snapper in these recipes; however, the organization states “GrouperSnatcher or AmberjackSnatcher just doesn’t sound the same.”