Here’s a classic recipe that’s great for snapper: mutton, red, mangrove or really any thick fillet of snapper, or even grouper, for that matter, or dolpin, too, and wahoo. Maybe thinner cuts of amberjack. You get the idea.
FS member jakedge has prepared it with mutton snapper, which are up and down Florida’s Atlantic Coast (There’s a feature in the May Florida Sportsman by Rick Ryals about catching muttons off Jacksonville), with especially heavy concentrations in The Bahamas and The Keys. For anglers on the Gulf, keep this recipe around when red snapper season opens up June 1.