Maybe a weird comment, but I love the angle on the grilling shot. It's somehow dynamic and exciting but without compromising utility and readability. Also it feels like it took forever to find the right spot.
a well dosed amount of fisheye the height is mostly weird i like that the top down shots in the kitchen are so tidy and organized that they rly give me that cookbook feeling
Fun French fact for you Adam, while the fish cheek bears the same name in French (joue, pronounced kind of like I’ve heard you say "jus"), the chicken’s "oyster" is called the sot-l’y-laisse, which translates roughly to, "the fool leaves it" due to it being hidden and also incredibly delicious
Yes, I love that name. A local shop often has them. I like to freeze them on a tray and keep a bag in the freezer for 'no idea' days. They are so versatile.
@@matthewmatthew638 Loooove salmon. And now you have reminded me of the Dementoid classic: 🎵Fish heads fish heads, Roly poly fish heads, Fish heads fish heads, Eat them up yum 🎶
The texture they have is unique as well. Since the cheek is doing a lot of work to move the gills when the fish breathes, maybe it's like 'fish dark meat'
I made a similar flavour concept dish to this for my parents last week. Whole steamed sea bass with a vinaigrette salad with courgettes, spring onions and mange tout. Very fresh and summery enjoyed by all.
I hear Red Snappers are pretty great especially for those who don't like the fishy smell or taste. I've heard putting them in milk for a bit will get rid of that smell or taste. Has anyone tried that?
Decided to recreate this with a common UK local fish, a bass. Managed to find 2 for £3.50 and really enjoyed this meal! I've been watching for a long time but it's when you inspire me and my partner to make a new dish it really proves why I watch your recipe videos. Thank you for inspiring a lovely evening meal!
Be super careful using PAM (or any nonstick spray like that) around a hot surface... I'm a Paramedic and ran a call once where the bottle of PAM exploded while someone was doing something similar, and resulted in a mix of partial and full thickness burns across their frontside, and partial thickness burns on a second person that was standing nearby. Both had to be transported to a specialty burn center. I've never used an aerosol non stick spray around hot surfaces since then.
adam literally had a solution for this in a previous episode: take off the grates and spray them AWAY from the grill, then return them. The fact he didn't do that here and chose the absolute most dangerous and idiotic approach is mind-blowing.
I never thought about using a nonstick spray for this. I usually use a paper towel ball soaked in olive oil, or the same rolled in tin foil with holes poked through it.
I was going to comment something similar. I wonder why Adam doesn't do the "oil-soaked rag" method from Good Eats. Works well for me, but I don't grill fish.
An oil-soaked paper towel held with tongs is also how I've always oiled my grills, charcoal or gas. If it's super hot, you can apply oil, watch it smoke off, and reapply coats several times to season the grates. I'm wondering if Adam chose the nonstick spray because it contains lecithin, an extra bit of nonstick power compared to just plain oil by itself.
It's a tribute to the quality of Adam's videos that I watched this. There is nothing in this recipe that appeals to me. But his vids are always good and I usually get something out of them anyway.
Adam, looked delicious. A "Fish Grill/BBQ Basket" is a brilliant invention for cooking fish on the grill/BBQ, you can even cook delicate, filleted fish as well, and if you get one with a small mesh it's great for cooking smaller items that inevitable escape through the grate. You might struggle to find one big enough for that monster, but I'm sure they must be out there somewhere.
i've really noticed an increase in video quality these past few months, you really have got these cooking videos down to a science, Adam! keep up the great work
Great camera work! You’ve really nailed the craft, this is a good balance between earlier camera work and the previous experimental (where the “desk shot” rig was visible)
This makes me think of a cooking class I took in Belize where we made a Garifuna dish called seré. It's where you flash grill or fry a whole white fish (we used red snapper as well) and then finish it in coconut milk with peppers and aromatics. You end up with delicious, flaky fish and a spicy coconut broth that warms your soul. If you serve with mashed plantains, it becomes a dish called hadut, which is what we did. But the fish stew is definitely the star of the show and, in my opinion, would be best paired with white rice. Either way, it's something I plan to make again in the future.
It's not a great tip because there's a chance that fire could climb to the spray bottle and make it explode. In fact, he should have either briefly turned the flame off or in the case of a charcoal grill: taken the grates off and sprayed them (using tongs or something if they're already hot)
I think this is my favorite recipe you have featured in all the years I've been following! Love snapper, Love quinoa, Love fennel, and you did everything the way I would with my food knowledge... though I hadn't thought of this combination yet 🤣
First time ever that i saw someone use a microplane right. You should only pull with this type of grater, if you also push it will become dull very fast. Good job Adam. And greetings from a Chef from Finland. :)
If you’re going to make videos on your trip in Europe I think you should definitely consider Friuli-Venezia Giulia. It’s a super interesting culinary meeting point between Italian, German and Slavic cuisine not to mention the birthplace of Prosecco, (allegedly) tiramisu and prosciutto San Daniele which is starting to get more popular in Europe as the prosciutto crudo of choice.
There's 3 parts of a fish that are super delicious that you don't get with fillets. The cheek, as Adam mentioned, the collar, which is popular among Asians. It's nice and fatty, though it also has a lot of bones and skin that means there's not much of it. This is the only piece you can really get separately, though it always comes from a bigger fish, and it's not always easy to find. They do tend to run substantially cheaper than the fillet though Finally, there's that long morsel of meat that runs along the edge of the spines. All delicious pieces of meat, two of which you only get with a whole fish.
Adam, just want to say, for some reason RUclips hasn't recommended your channel in like, a few months. I used to always see your new recipes and podcasts on the sidebar, but this video is the first one recommended to me in a long time.
For anyone who likes to grill fish I would highly recommend getting a heat resistant metal cooling rack to cook the fish on instead of directly on the grill grates. The gaps between the metal are smaller so you have a lot more control and and you can grease it while it’s off the grill. It makes it much easier
Fish skin doesn't stick if you dry it, oil it, and let it sit unmoved on a cast iron grill for a couple of minutes. Might work with the vinaigrette as well, but it's risky. I don't know what's that nonstick spray; I usually rub the hot grill with a little piece of smoked (or unsmoked) lard -- that's the traditional Romanian way anyway :D
Many years ago some friends and I went to one of the piers on Long Island to buy fish directly from the boats as they came in. I noticed as a fisherman cleaned fish for customers that he sliced small portions from the faces of all the fish he cleaned and dropped the pieces into a bucket under his work table. I asked him what the pieces were and he told me that they were the cheeks and that they were the parts that he took home to his family because they were the best parts of the fish. Yum. Thanks for the lesson.
Adam, thank you for awesome content, have been watching every video of yours for a long while. As a vegetarian I appreciate lots of meat-free content (but I also watch meat content because it's always super informative). Since I don't eat meat, mushroom is the food item I find most interesting in terms of flavor and preparation (also I am from Czechia, where mushroom hunting is somewhat of a national tradition - we hunt for many kinds of mushrooms). Lately I have been learning interesting ways of mushroom preparation which I want to share with you. 1) Lactic fermentation - very easy, traditional, healthy and tasty way of food conservation (also more easily digestible). 2) Mushroom jerky - marinate mushrooms first, then half bake it, then dry it. Very (!) delicious snack. In Czechia it's being commercially sold, but it is pretty new way of preparation and not many people know about it. If you would like to explore them, you can let me know. Thanks again and sorry for my poor english.
No need to apologize - your English is fine and I'd be really pleased if I could get my writing in a second language to the level you're showing. I did a smile out of "mushroom hunting" - I'm picturing someone sitting behind a blind in the woods waiting for mushrooms to come by - but apparently that is a correct English term that I'm just not familiar with.
@@Franky_Sthein I don't know which mushrooms grow or are being sold in your area. I think most of the species work tho, you can start with champignon or shiitake (available worldwide I believe?), both are delicious. Slice to thin slices, they get smaller as they dry out (3-5 mm). To marinate, you can experiment with what you like - if the mushrooms are moist enough, you can only add dry spices you like (pepper, garlic and coriander work great) and salt. You can also use liquid condiments like soy sauce, teriyaki sauce, worcestershire sauce, liquid smoke, honey etc. (for example, worcestershire sauce, honey, salt and chilli is really good). If you want your jerky crunchy, add a bit of starch and oil (not too much, if you don't want them to become lego bricks). Marinate for two hours at least. Then to make sure individual pieces don't touch lay them on a wire rack or impale them on a skewer (sorry I don't know those words, is it really impale? lol). Bake in oven at 90-110 °C for an hour (let the marinade drip out of the mushrooms on a tray). After that, let the mushrooms dry out 8 - 12 hours in 50 - 70 °C depending on a mushroom species and your marinade. Resulting texture is smooth and chewy. The recipe looks complicated, but basically you marinate a thick slice of any mushroom in anything you like, then bake it and dry it out slowly and it is delicious.
@@keithkannenberg7414 Thanks for a compliment. In czech language it is more like mushroom picking, mushroom hunting sounds amusing to me also. But there are aspects of hunting that fit the term I think - you have to have a really good knowledge of biome and terrain to know where to find them. Also you need to be knowledgeable since some of the species can give you unpleasant digestive problems, some can kill you in a matter of hours.
Tip: Go to a local tractor supply or any non-farm farming chain and get the 5 gallon buckets. They are food grade because they are used for animals and also around $6 with a the lid. Brines a 20lb turkey no problem.
Ayyyy, super stoked to see the Europe trip next year! I really liked the series Ethan Chlebowski did in Europe (I think you've mentioned you don't watch many other food RUclipsrs but I could be misremembering), so I would love to see your take on similar concepts!
I like the ATK method of using an oil soaked paper towel with tongs to oil the grates. Benefit of removing some char buildup as well that escaped the brushing.
I just got back from a trip to PR where I saw whole grilled snapper on menus multiple times, but didnt feel hungry enough to order. Might have to try this soon.
Great video! Looks delicious! Rant on Rosetta Stone: I won’t support them ever again. I purchased back around 2010 when you could pay hundreds (something like $700 I think?) to get the physical CDs because I didn’t want a subscription that I didn’t own and couldn’t practice with as I learned the language over several years. This was a big investment because I was in school and had little disposable income. Even with the CDs they made you have an internet connection and register. Within a couple years they made you pay for updates and they were moving to a subscription model. Did they grandfather in those who had purchased? Nope. I found out I didn’t own anything. They just made it not work. I couldn’t even reference any basic lessons. Terrible corporate practice. Even if it’s cheaper now, I’d never buy from them again for pulling that - and I wouldn’t believe them about the “lifetime membership” that’s what they were promising back then before they change their model.
If you are visiting Europe, you should definitely visit Dubrovnik, and since the other name for Dubrovnik is Ragusa, your ancestors might be from there. Always welcome in Croatia.
Escovitch Fish is less messier if the fish is grilled as you do it instead of fried. Julienned carrots, thinly sliced onion, perked and sliced chayote, thyme sprigs, whole allspice berries, sliced hot peppers, salt and pepper - traditionally simmered in a white vinegar, oil and butter vinaigrette until the vegetables are cooked but still al denté. Placed the grilled fish in a serving dish, and pour over the picked veg and vinaigrette. Eat hot, or at room temperature. It will keep in the fridge for 2 to 3 days. It's a dish served at Easter, with rice and peas, or fresh hard dough bread and butter.
Yeah, what's up with that? The outwardly information I gather is that Americans as a whole are just not that into fish? As a Mediterranean European guy, that baffles me
My mother's favorite part of a roasted chicken is the "oyster". Mine is a specific piece of skin, only if it's seasoned nicely and very crispy. Specifics, breast sides up and the head side facing away from you, its the bit of skin that is closest to you, (the part opposite of the wishbone). If you know you know.
Congratulations for your channel and thank you for the brine tip. Will definitely try it. A few extra tips: 1. Oiling the fish or not, fish skin and the metal it touches should have the same temperature. There are racks with handles that you put the fish in and then you place it on the hot grill. They also help for turning sides. 2. A 'rule' we use in Greece is that the fish is ready, when the eye turns white. This rule roughly applies to fish up to the size of this red snapper . 3. A couple of crushed garlic cloves and a sprinkle of dry thyme inside the belly will not hurt :)
Amazing video, what if you sprayed the fish and not the rails? Maybe spray the rails as you preheat the grill and spray they again? Technique used on commercial flattops
The minimum interval temperature for fish is actually 145°f or about 63°c. Doesn't matter too much to me though because if you've got a nice fish you could eat it raw. You just gotta make sure you cook it to temp when serving anyone immunocompromised. Edit: fixed some wording for clarity
I just don't get people who love fish! Don't the bones throw you off when eating them? I am always so stressed to have anything other than salmon or tuna because of that!
Hey Adam - I was gonna warn you to get some distance between your hot grill lid and your deck's vinyl balustrade, but I think you already cooked it. I did that too, a bit
If I ever do this it will be without the head. Keeping the head on freaks me out but after heat or flames hit it it's just nightmare fuel for me. Especially the eyes.
What does have been easier to have a cast iron griddle or even a large cast iron pan to lay the fish on, while it was being grilled? With a little bit of oil, the cast iron or carbon steel for that matter would give it a nice sear.
My dad used make smoked walleye whenever he had a particularly good season during the Maumee river walleye run. That's the time when the state releases young walleye into the ecosystem to help keep their population up, and there is a brief time In the year where fishermen are allowed to fish them. I assume to have the opposite effect of not letting them get out of control they are a predator after all. However, when my dad would smoke these fish he would always take out the cheeks and batter and fry them as a snack during the entire day it would take to smoke the fish. He would even do the same to the eggs of the females he caught. Wasn't a massive fan of the fried eggs, but the cheeks were to die for. That plus getting to eat the tail fins after they have been smoked was the best part of that day. If you've never tried smoked walleye and eaten the tail fin you're missing out it's like a salty smokey fish chip it's fantastic.
Maybe a weird comment, but I love the angle on the grilling shot. It's somehow dynamic and exciting but without compromising utility and readability. Also it feels like it took forever to find the right spot.
Agreed! Adam’s camera work has always been good, but in the last year it has been really tidy.
a well dosed amount of fisheye
the height is mostly weird
i like that the top down shots in the kitchen are so tidy and organized that they rly give me that cookbook feeling
😊😊😊
the Goose Angle
Fun French fact for you Adam, while the fish cheek bears the same name in French (joue, pronounced kind of like I’ve heard you say "jus"), the chicken’s "oyster" is called the sot-l’y-laisse, which translates roughly to, "the fool leaves it" due to it being hidden and also incredibly delicious
Yes, I love that name. A local shop often has them. I like to freeze them on a tray and keep a bag in the freezer for 'no idea' days. They are so versatile.
One of the best things I loved about UK was the Salmon heads that nobody seemed to want - got 10 heads for 2 pounds and were amazing when baked, yum.
@@matthewmatthew638 Loooove salmon.
And now you have reminded me of the Dementoid classic:
🎵Fish heads fish heads,
Roly poly fish heads,
Fish heads fish heads,
Eat them up yum 🎶
The texture they have is unique as well. Since the cheek is doing a lot of work to move the gills when the fish breathes, maybe it's like 'fish dark meat'
@@matthewmatthew638 You COOK salmon? SHAME on you!
I made a similar flavour concept dish to this for my parents last week. Whole steamed sea bass with a vinaigrette salad with courgettes, spring onions and mange tout. Very fresh and summery enjoyed by all.
You mean Zucchini, Scallions, and Snow Peas! :)
As the brits would say
I hear Red Snappers are pretty great especially for those who don't like the fishy smell or taste.
I've heard putting them in milk for a bit will get rid of that smell or taste.
Has anyone tried that?
Decided to recreate this with a common UK local fish, a bass. Managed to find 2 for £3.50 and really enjoyed this meal! I've been watching for a long time but it's when you inspire me and my partner to make a new dish it really proves why I watch your recipe videos. Thank you for inspiring a lovely evening meal!
Be super careful using PAM (or any nonstick spray like that) around a hot surface...
I'm a Paramedic and ran a call once where the bottle of PAM exploded while someone was doing something similar, and resulted in a mix of partial and full thickness burns across their frontside, and partial thickness burns on a second person that was standing nearby. Both had to be transported to a specialty burn center. I've never used an aerosol non stick spray around hot surfaces since then.
adam literally had a solution for this in a previous episode: take off the grates and spray them AWAY from the grill, then return them.
The fact he didn't do that here and chose the absolute most dangerous and idiotic approach is mind-blowing.
oh yeah, nonstick spray should never be used on a gas stove or ANY live fire actually
@@UBvtuber It wasn't the 'absolute most dangerous and idiotic approach' he was literally making a point to keep his distance.
Just marveling at the versatility of that vinaigrette...
I never thought about using a nonstick spray for this. I usually use a paper towel ball soaked in olive oil, or the same rolled in tin foil with holes poked through it.
I was going to comment something similar. I wonder why Adam doesn't do the "oil-soaked rag" method from Good Eats. Works well for me, but I don't grill fish.
@@spoopedoop3142convenience
An oil-soaked paper towel held with tongs is also how I've always oiled my grills, charcoal or gas. If it's super hot, you can apply oil, watch it smoke off, and reapply coats several times to season the grates. I'm wondering if Adam chose the nonstick spray because it contains lecithin, an extra bit of nonstick power compared to just plain oil by itself.
It's a tribute to the quality of Adam's videos that I watched this. There is nothing in this recipe that appeals to me. But his vids are always good and I usually get something out of them anyway.
YASSSS Glad to see we're back at the old format
Adam, looked delicious. A "Fish Grill/BBQ Basket" is a brilliant invention for cooking fish on the grill/BBQ, you can even cook delicate, filleted fish as well, and if you get one with a small mesh it's great for cooking smaller items that inevitable escape through the grate. You might struggle to find one big enough for that monster, but I'm sure they must be out there somewhere.
that's a pretty cool tool!
i've really noticed an increase in video quality these past few months, you really have got these cooking videos down to a science, Adam! keep up the great work
Using the salad dressing as seasoning for the fish and quinoa makes everything more convenient! Very clever! I'll try to make this recipe soon.
Great camera work! You’ve really nailed the craft, this is a good balance between earlier camera work and the previous experimental (where the “desk shot” rig was visible)
very specific comment but I love the remarks
This makes me think of a cooking class I took in Belize where we made a Garifuna dish called seré. It's where you flash grill or fry a whole white fish (we used red snapper as well) and then finish it in coconut milk with peppers and aromatics. You end up with delicious, flaky fish and a spicy coconut broth that warms your soul.
If you serve with mashed plantains, it becomes a dish called hadut, which is what we did. But the fish stew is definitely the star of the show and, in my opinion, would be best paired with white rice. Either way, it's something I plan to make again in the future.
Great safety tip for the grill, thank you for telling us to spray on the side not straight down!! I love the practical tips you give us.
It's not a great tip because there's a chance that fire could climb to the spray bottle and make it explode. In fact, he should have either briefly turned the flame off or in the case of a charcoal grill: taken the grates off and sprayed them (using tongs or something if they're already hot)
Kudos to you to put the fish back in water at the start of video.
Such a gentleman and animal lover❤
Just bought snapper from Costco. Air fryer at 500F for 12 mins. Crispy delicious
00:53: That is the money shot. What a beautiful fish!
The first time my little sister saw a whole grilled snapper at a Thai restaurant, she yelled “IT’S AN ALLIGATOR” 😂
I think this is my favorite recipe you have featured in all the years I've been following! Love snapper, Love quinoa, Love fennel, and you did everything the way I would with my food knowledge... though I hadn't thought of this combination yet 🤣
this is a way we make fish in Cyprus! Whole fish is a bit traumatic for kids but reminds you where your food comes from 😂
I've never considered brining fish but that sounds like a great idea.
First time ever that i saw someone use a microplane right. You should only pull with this type of grater, if you also push it will become dull very fast. Good job Adam. And greetings from a Chef from Finland. :)
If you’re going to make videos on your trip in Europe I think you should definitely consider Friuli-Venezia Giulia. It’s a super interesting culinary meeting point between Italian, German and Slavic cuisine not to mention the birthplace of Prosecco, (allegedly) tiramisu and prosciutto San Daniele which is starting to get more popular in Europe as the prosciutto crudo of choice.
Currently stuck plat 1 in apex. Watching your videos make me happy. Thx Adam
There's 3 parts of a fish that are super delicious that you don't get with fillets. The cheek, as Adam mentioned, the collar, which is popular among Asians. It's nice and fatty, though it also has a lot of bones and skin that means there's not much of it. This is the only piece you can really get separately, though it always comes from a bigger fish, and it's not always easy to find. They do tend to run substantially cheaper than the fillet though Finally, there's that long morsel of meat that runs along the edge of the spines. All delicious pieces of meat, two of which you only get with a whole fish.
I used to have lots of salmon heads and collars as a kid. Didn't realize it was an Asian thing!
I must say, there is an irony in brining a salt water fish
Died as it lived!
Nothing better than a whole fish . Looks fantastic, Adam. Excellent side choices too
more fish videos please! looks amazing
Adam, just want to say, for some reason RUclips hasn't recommended your channel in like, a few months. I used to always see your new recipes and podcasts on the sidebar, but this video is the first one recommended to me in a long time.
For anyone who likes to grill fish I would highly recommend getting a heat resistant metal cooling rack to cook the fish on instead of directly on the grill grates. The gaps between the metal are smaller so you have a lot more control and and you can grease it while it’s off the grill. It makes it much easier
Fish skin doesn't stick if you dry it, oil it, and let it sit unmoved on a cast iron grill for a couple of minutes. Might work with the vinaigrette as well, but it's risky. I don't know what's that nonstick spray; I usually rub the hot grill with a little piece of smoked (or unsmoked) lard -- that's the traditional Romanian way anyway :D
Many years ago some friends and I went to one of the piers on Long Island to buy fish directly from the boats as they came in. I noticed as a fisherman cleaned fish for customers that he sliced small portions from the faces of all the fish he cleaned and dropped the pieces into a bucket under his work table. I asked him what the pieces were and he told me that they were the cheeks and that they were the parts that he took home to his family because they were the best parts of the fish. Yum. Thanks for the lesson.
Adam, thank you for awesome content, have been watching every video of yours for a long while. As a vegetarian I appreciate lots of meat-free content (but I also watch meat content because it's always super informative). Since I don't eat meat, mushroom is the food item I find most interesting in terms of flavor and preparation (also I am from Czechia, where mushroom hunting is somewhat of a national tradition - we hunt for many kinds of mushrooms). Lately I have been learning interesting ways of mushroom preparation which I want to share with you. 1) Lactic fermentation - very easy, traditional, healthy and tasty way of food conservation (also more easily digestible). 2) Mushroom jerky - marinate mushrooms first, then half bake it, then dry it. Very (!) delicious snack. In Czechia it's being commercially sold, but it is pretty new way of preparation and not many people know about it. If you would like to explore them, you can let me know. Thanks again and sorry for my poor english.
Mushroom jerky sounds interesting.
What marinade should be used for that?
Want to try it out but I am afraid of messing it up with the wrong one.
Oh and also what kinds of mushrooms would you suggest to do this with?
I sure hope you don't need the expensive ones for this.
No need to apologize - your English is fine and I'd be really pleased if I could get my writing in a second language to the level you're showing. I did a smile out of "mushroom hunting" - I'm picturing someone sitting behind a blind in the woods waiting for mushrooms to come by - but apparently that is a correct English term that I'm just not familiar with.
@@Franky_Sthein I don't know which mushrooms grow or are being sold in your area. I think most of the species work tho, you can start with champignon or shiitake (available worldwide I believe?), both are delicious. Slice to thin slices, they get smaller as they dry out (3-5 mm). To marinate, you can experiment with what you like - if the mushrooms are moist enough, you can only add dry spices you like (pepper, garlic and coriander work great) and salt. You can also use liquid condiments like soy sauce, teriyaki sauce, worcestershire sauce, liquid smoke, honey etc. (for example, worcestershire sauce, honey, salt and chilli is really good). If you want your jerky crunchy, add a bit of starch and oil (not too much, if you don't want them to become lego bricks). Marinate for two hours at least. Then to make sure individual pieces don't touch lay them on a wire rack or impale them on a skewer (sorry I don't know those words, is it really impale? lol). Bake in oven at 90-110 °C for an hour (let the marinade drip out of the mushrooms on a tray). After that, let the mushrooms dry out 8 - 12 hours in 50 - 70 °C depending on a mushroom species and your marinade. Resulting texture is smooth and chewy. The recipe looks complicated, but basically you marinate a thick slice of any mushroom in anything you like, then bake it and dry it out slowly and it is delicious.
@@keithkannenberg7414 Thanks for a compliment. In czech language it is more like mushroom picking, mushroom hunting sounds amusing to me also. But there are aspects of hunting that fit the term I think - you have to have a really good knowledge of biome and terrain to know where to find them. Also you need to be knowledgeable since some of the species can give you unpleasant digestive problems, some can kill you in a matter of hours.
I'm typically not one for fish, but this looks delicious. Might try it out. Thanks Adam!
Tip: Go to a local tractor supply or any non-farm farming chain and get the 5 gallon buckets. They are food grade because they are used for animals and also around $6 with a the lid. Brines a 20lb turkey no problem.
Ayyyy, super stoked to see the Europe trip next year! I really liked the series Ethan Chlebowski did in Europe (I think you've mentioned you don't watch many other food RUclipsrs but I could be misremembering), so I would love to see your take on similar concepts!
Fish cheeks are so great, and people often look confused or disgusted when I go for them. Surprisingly underrated piece!
Adam I recommend visiting Montenegro during your trip. Beautiful country and wonderful food.
Thank you, Adam Ragusea!!!!
“This is why I season the ocean not the fish”
ahhh, red snapper, very tastyyy!
as a Filipino, i'm salivating at those grilled fish eyes...
Looked brilliant and LOVED the quinoa tips!!!!
"That's your little reward, and no one else has to know" *posts it to RUclips and tells it to over 100k people*
I like the ATK method of using an oil soaked paper towel with tongs to oil the grates. Benefit of removing some char buildup as well that escaped the brushing.
You should make an episode about quinoa and it many versatile uses
Ah, red snapper. Very tasty fish!
You should try the salt crust method please!
love the video! the slightly informal ones are really fun too but this style of yours has such a satisfying sound that i've been missing!
Red snapper fins also have very sharp spikes in them that stab you and get pretty badly infected. (good to get them removed)
Missed these recipes! Love seeing your work, and I’ll be sure to try this!
It’s so much safer to briefly turn off your gas grill, spray the oil, and then turn it on again (carefully, because the oil may still catch fire)
I just got back from a trip to PR where I saw whole grilled snapper on menus multiple times, but didnt feel hungry enough to order. Might have to try this soon.
You can also stuff the fish with herbs, garlic, ginger, and/or sliced citrus to impart flavor and aroma
I wanted to buy some cod fish but it was over $19.00 so I didn't buy it. Your recipe some so good!
Great video! Looks delicious!
Rant on Rosetta Stone: I won’t support them ever again. I purchased back around 2010 when you could pay hundreds (something like $700 I think?) to get the physical CDs because I didn’t want a subscription that I didn’t own and couldn’t practice with as I learned the language over several years. This was a big investment because I was in school and had little disposable income. Even with the CDs they made you have an internet connection and register. Within a couple years they made you pay for updates and they were moving to a subscription model. Did they grandfather in those who had purchased? Nope. I found out I didn’t own anything. They just made it not work. I couldn’t even reference any basic lessons. Terrible corporate practice. Even if it’s cheaper now, I’d never buy from them again for pulling that - and I wouldn’t believe them about the “lifetime membership” that’s what they were promising back then before they change their model.
Cooked fish eyes always look pretty gory
If you are visiting Europe, you should definitely visit Dubrovnik, and since the other name for Dubrovnik is Ragusa, your ancestors might be from there. Always welcome in Croatia.
Loved this!
Escovitch Fish is less messier if the fish is grilled as you do it instead of fried. Julienned carrots, thinly sliced onion, perked and sliced chayote, thyme sprigs, whole allspice berries, sliced hot peppers, salt and pepper - traditionally simmered in a white vinegar, oil and butter vinaigrette until the vegetables are cooked but still al denté. Placed the grilled fish in a serving dish, and pour over the picked veg and vinaigrette. Eat hot, or at room temperature. It will keep in the fridge for 2 to 3 days. It's a dish served at Easter, with rice and peas, or fresh hard dough bread and butter.
great video! I'd never considered cooking a whole fish like this but I want to give it a go
When i heard grill i immediately thought broiler. Adam has taught me too well.
Red snapper... very tasty. But I think I'm gonna take what's in the box, Adam.
I work as a fishmonger, and I'll let my customers know about brining whole fish from now on.
As a wise man once said, " Red Snapper, MmmmmMM, very tasty"
you should totally get a fish grilling basket! It's super convenient for BBQ
adam finally doing a fish recipe? :D
Yeah, what's up with that? The outwardly information I gather is that Americans as a whole are just not that into fish? As a Mediterranean European guy, that baffles me
i get it though! Fish are soooo overrated 😮
@@Dudae_ same, i'm eastern european (romania) & while we definitely don't eat as much fish as the mediterranean countries, it's still really common
The only thing Adam has regarding fish is just salmon, so that's true
@@Dudae_we like big round juicy girth meat instead
really gotta appreciate adam's sense of portioning. that whole fish would've been mine lol
I like this normal style better. Thanks 🙏
My mother's favorite part of a roasted chicken is the "oyster". Mine is a specific piece of skin, only if it's seasoned nicely and very crispy. Specifics, breast sides up and the head side facing away from you, its the bit of skin that is closest to you, (the part opposite of the wishbone). If you know you know.
'Tain't no grilled snapper though, but probably good with rice and teriyaki sauce.
More fish recipes would be really nice
Great video as always Adam! Thank you.
Congratulations for your channel and thank you for the brine tip. Will definitely try it.
A few extra tips:
1. Oiling the fish or not, fish skin and the metal it touches should have the same temperature. There are racks with handles that you put the fish in and then you place it on the hot grill. They also help for turning sides.
2. A 'rule' we use in Greece is that the fish is ready, when the eye turns white. This rule roughly applies to fish up to the size of this red snapper .
3. A couple of crushed garlic cloves and a sprinkle of dry thyme inside the belly will not hurt :)
Amigo.
Esta super.
Well done job. 🎉
Amazing video, what if you sprayed the fish and not the rails? Maybe spray the rails as you preheat the grill and spray they again? Technique used on commercial flattops
You mentioning rosetta stone just makes me wanna listen to Tool
MORE FISH RECIPES ADAM!!
I believe the proverb for a vinegarette is as follows: "A miser for the vinegar, a spendthrift for the oil, and a wise man for the salt."
Hey adam make a video about pressure cooking
On a Gas grill just turn cut the fle off, spray however you want, then light the burners back on. 👍
When Adam brought the snapper into frame I laughed so hard cuz I wasn’t expecting it to pop up like that LOL
Can you make a video about how to rehydrate frozen home food?
You learnt me about fish cheek.
Totally gonna try, nothing better than a whole ass fried feesh.
Da king is back baby he neva miss
This is one of the best examples of “presentation matters” in cooking, the whole fish looks divine
I love red snapper.
The minimum interval temperature for fish is actually 145°f or about 63°c. Doesn't matter too much to me though because if you've got a nice fish you could eat it raw. You just gotta make sure you cook it to temp when serving anyone immunocompromised.
Edit: fixed some wording for clarity
Oh my gosh this video is amazing. Great recipe that excited me.
Love myself some fish! Thanks For this adam!🎉🎉🎉🎉🤤🤤🤤🤤🤤🤤
I just don't get people who love fish! Don't the bones throw you off when eating them? I am always so stressed to have anything other than salmon or tuna because of that!
You can use non-stick mat on the grill, and you won't have a problem with sticking.
That's not grilling, though... it's matting.
Hey Adam - I was gonna warn you to get some distance between your hot grill lid and your deck's vinyl balustrade, but I think you already cooked it. I did that too, a bit
Just tried that vinegrette, it's a killer
Thanks for the recipe video!
I have perfected predicting, and thereby skipping, Adams sponsored sections. S tier pro
If I ever do this it will be without the head. Keeping the head on freaks me out but after heat or flames hit it it's just nightmare fuel for me. Especially the eyes.
I have never wanted a whole fish before this video.
Adam needs a microplane lesson from Chef Jean Pierre 😂
What does have been easier to have a cast iron griddle or even a large cast iron pan to lay the fish on, while it was being grilled? With a little bit of oil, the cast iron or carbon steel for that matter would give it a nice sear.
My dad used make smoked walleye whenever he had a particularly good season during the Maumee river walleye run. That's the time when the state releases young walleye into the ecosystem to help keep their population up, and there is a brief time In the year where fishermen are allowed to fish them. I assume to have the opposite effect of not letting them get out of control they are a predator after all. However, when my dad would smoke these fish he would always take out the cheeks and batter and fry them as a snack during the entire day it would take to smoke the fish. He would even do the same to the eggs of the females he caught. Wasn't a massive fan of the fried eggs, but the cheeks were to die for. That plus getting to eat the tail fins after they have been smoked was the best part of that day. If you've never tried smoked walleye and eaten the tail fin you're missing out it's like a salty smokey fish chip it's fantastic.