BBQ Broiled Red Snapper — Fish Recipe for People Who Don’t Like Fish

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BBQ Broiled Red Snapper -- Fish Recipe for People Who Don't Like Fish

Learn how to make a BBQ Broiled Red Snapper recipe! Go to http://foodwishes.blogspot.com/2012/10/bbq-broiled-red-snapper-this-ones-for.html for the ingredien…
Video Rating: 4 / 5

Chef Jason Hill shows you how to make smoked salmon in this episode of “Chef Tips.” This smoked salmon recipe is a “hot smoked salmon,” made by smoking salmo…
Video Rating: 4 / 5

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42 Responses

  1. Sofia LangSeptember 24, 2013 at 2:12 amReply

    2:56 haha!

  2. CurtisSeptember 24, 2013 at 2:57 amReply

    Mmm ocean veal.

  3. Rejoan RezaSeptember 24, 2013 at 3:18 amReply

    Simple and nice!

  4. Laenri LaphaelSeptember 24, 2013 at 4:09 amReply

    lol thats exactly what I just put in my quesadilla, which also had bacon and cheese xD

  5. Kathryn CornerSeptember 24, 2013 at 4:12 amReply

    Chef John, I think I love you.

  6. J0k3r4USeptember 24, 2013 at 4:52 amReply

    oceanveil!

  7. tchapman1977September 24, 2013 at 5:15 amReply

    Broiling involves high, intense heat to cook food quickly. 250 degrees Fahrenheit would be too low of a temp to adequately cook this dish (unless you’re referring to 250 degrees Celsius). Broiling typically occurs above 350 degrees Fahrenheit and many times exceeds 500 degrees Fahrenheit so as long as your oven can reach those temps, you might be able to make it work. Only way to know is to try it. Good luck! 🙂

  8. Ej SmithSeptember 24, 2013 at 5:54 amReply

    try tilapia

  9. Tsu8787September 24, 2013 at 5:57 amReply

    Since I don’t have a broiler, would putting the fish in a pre heated 250 degrees oven work?

  10. LWStupidusSeptember 24, 2013 at 6:23 amReply

    this is so gangsta

  11. orchadiaSeptember 24, 2013 at 6:36 amReply

    Barbecod…interesting! Would never have thought of it myself but may be a great way to get my husband to eat more fish. Thanks!

  12. kimberly701September 24, 2013 at 7:19 amReply

    I tried this recipe on tilapia and it tasted great 🙂 Thanks Chef Jon!

  13. skaught911September 24, 2013 at 7:51 amReply

    I’m not big on fish but I think that Butter fish could work well. It’s fairly neutral in flavour, I think it’s a little on the expensive side though.

  14. jmcu17September 24, 2013 at 8:25 amReply

    BREAD OF THE SEA!

  15. chase sielbeckSeptember 24, 2013 at 8:43 amReply

    is there another fish instead of red snapper i could use?

  16. kavMANkoSeptember 24, 2013 at 8:44 amReply

    Chef Jon, can this work with tilapia?

  17. jumbosilveretteSeptember 24, 2013 at 8:54 amReply

    I’ve always heard it referred to as “steak of the sea.”

  18. MrPopseanSeptember 24, 2013 at 9:40 amReply

    im eating hot pockets while watching this, im sad now

  19. simplesmile212September 24, 2013 at 10:09 amReply

    Great video as always! My food wish is for a scalloped potato dish! Its my hubbys favorite, and I need a “delicious, blow your mind, this is why I married you” recipe please! I know you can do it 🙂 Please and thank you!

  20. MegaCommentoritySeptember 24, 2013 at 10:23 amReply

    I love fish, but I’d love to have some of that swimming chicken.

  21. ashesfrombonesSeptember 24, 2013 at 11:06 amReply

    i’m hungry, dad

  22. hezelangeliqueSeptember 24, 2013 at 11:25 amReply

    i love fish…

  23. Akchumplife247September 24, 2013 at 11:44 amReply

    Also these smokehouses hold a lot more than Jason’s cute bbq sized smoker. Its not a hobby or an experiment for the native people its a way of life. I’ve had both cold and hot smoked. I think the cold is slightly better but overall the difference is not that great. I would say stick to hot unless you have the money to go out and buy thirty filets at a time lol. Probably can find videos on it idk I hope these comments have been helpful.

  24. Akchumplife247September 24, 2013 at 12:37 pmReply

    sorry I have been away from the internet all summer commercial fishing the fish on subject. I have never done it myself so im not much help. I’ve seen my parents and relatives do it though. They build big smokehouses out of wood. They rock salt the salmon very generously for a couple of hours then rinse it off. the salmon is then hung in the smoker and they burn cottonwood. I don’t know how long they smoke it for but i’m pretty sure it takes days. Keep in mind that this is in a fishing village.

  25. Tyrone VegasSeptember 24, 2013 at 12:46 pmReply

    I did it and it came out excellent. Only thing is that I didn’t try it with the apricot jam. Thank you for the advice. Everyone loved it!

  26. Glenn HornbeekSeptember 24, 2013 at 12:57 pmReply

    I tried your recipe yesterday and all I can say is WOW! That is great. I used hickory for the smoking wood. Thanks for sharing with us.

  27. United KoreanSeptember 24, 2013 at 1:17 pmReply

    Professional

  28. Chef TipsSeptember 24, 2013 at 1:24 pmReply

    Thank you sir!

  29. Chef TipsSeptember 24, 2013 at 1:59 pmReply

    Ha ha!

  30. Chef TipsSeptember 24, 2013 at 2:47 pmReply

    Thank you!

  31. Chef TipsSeptember 24, 2013 at 3:19 pmReply

    I’d love to fish Lake Michigan! Hope you enjoy the recipe. Thanks for commenting!

  32. Chef TipsSeptember 24, 2013 at 4:12 pmReply

    Thank you!

  33. Chef TipsSeptember 24, 2013 at 4:40 pmReply

    Thank you for commenting!

  34. quivallaSeptember 24, 2013 at 5:22 pmReply

    That’s Atlantic salmon yer smoking….the best fish ever to smoke. All you anti farmed salmon people stop eating farmed anything…………beef chicken port,,carrots lettuce etc.

  35. truenorthcanadaSeptember 24, 2013 at 5:51 pmReply

    good recipe… too bad you’re using farmed salmon… it’s bad news

  36. Chef TipsSeptember 24, 2013 at 6:50 pmReply

    Thank you! I’m guessing you could make this in the tablesize smokeoven as well. Did you try it yet?

  37. Chef TipsSeptember 24, 2013 at 7:12 pmReply

    Applewood is nice for salmon.

  38. Chef TipsSeptember 24, 2013 at 7:22 pmReply

    Thanks!

  39. Chef TipsSeptember 24, 2013 at 8:14 pmReply

    Terrific! So glad you enjoyed it!

  40. Chef TipsSeptember 24, 2013 at 8:15 pmReply

    Glad it turned out well for you! My family loves this recipe as well!

  41. Chef TipsSeptember 24, 2013 at 9:01 pmReply

    You can do either. 🙂

  42. R HumphreySeptember 24, 2013 at 9:42 pmReply

    Just made some using some fresh Sockeye. Love it! So good! Thanks.

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