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1 1/2 Tablespoons extra-virgin olive oil.

1 Teaspoon Italian flat leaf parsley chopped.

1/2 Teaspoon ground red pepper (cayenne).

2 six-eight ounce fillets of fresh yellowtail snapper or locally available fresh fish.

As with any of my recipes please give feedback. I discovered a long time ago that each type of pepper hits a different place on our tongues and each provides a unique taste. Also you’ll notice that I use 3 different types of ground peppers. Perfecto! Depending on where you live you can substitute any fresh locally available fish suitable for pan frying for the snapper. The olive oil helps by raising the smoking point of the butter and the butter adds a creamy, slightly decadent taste to the fish. When frying fish I like to use a combination of olive oil and butter. Just fresh fish sea salt, pepper, and parsley. No heavy batters or over powering seasonings. What’s the biggest bottom fish you ever caught? Which species do you think tastes best? Do you have an easy way to distinguish Snapper vs.For most seafood lovers like myself, there’s nothing that compares to fresh pan fried fish. Whether you’re reeling in Yellowtail Snapper on a shallow reef or hauling up Yellowmouth Grouper offshore, you’re in for a lot of fun and a tasty treat to show for it. It’s impossible to choose one over the other. Grouper may taste a little better, but they’re a lot tougher to get to. Just kidding! Both families have a lot to offer. Scamp live much deeper than their rivals, and are usually caught 200 feet down or more. Scamp produce large fillets of sweet, white flesh that many people swear is even tastier than Red Snapper. They may not look as impressive, but as the saying goes, it’s what’s on the inside that counts. Here’s the thing, though: There are a few fish that do rival these seafood superstars – if you know where to look. They’re so popular that the Gulf Red Snapper season is one of the most tightly-regulated on the planet.ĭo they live up to the hype? You bet! Red Snapper have a delicate, juicy meat that very few fish can compete with. Every summer, anglers flock to the Gulf of Mexico in their thousands to bag one. Let’s start with the elephant in the room: Red Snapper, aka America’s favorite fish. The question is, which one comes out on top? Both families are famous for being some of the best food fish on the market. But which one should you eat? For many people, this is the key question. Red Snapper is the most popular, but is it the tastiest?Įverything we’ve covered so far is interesting. It seems like there’s more than one “goliath” in the family! Which is Tastier? Black Grouper can be heavier than the biggest Cubera. Speckled Hind, Gag, and Snowy Grouper all outgrow Red Snapper. The world record for Warsaw Grouper is a staggering 436 pounds 12 ounces. Goliath Grouper aside, there are several species which blow the biggest Snappers right out of the water. Snappers are big, sure, but nowhere near as big as Groupers. After Cubera, the next biggest species is world famous Red Snapper, which maxes out at around 40–50 pounds.

They’re big, and they’re not afraid to throw their weight around. These mean-tempered monsters can top 4 feet long and weigh well over 100 pounds. The biggest species of Snapper in North America is Cubera. So let’s discount them and take a look at the other fish in each group. They’re not even in the same league as other Snappers and Groupers. These titans can top 1,000 pounds, and even “small” adults are in the triple digits. The largest of them all is the aptly named Goliath Grouper. There are some real giants in each of these fishy families. Warsaw Grouper grow huge, and they’re not even the biggest!

Yellow snapper