Serving up the humble white fillet in a dozen different ways, from the everyday to the exotic. Stock Jelly here.
Grilled jack goes well with acidic accompaniments such as fruit or tomato salsas, or vinaigrette- style dressings. Jack also can be broiled or baked with excellent results. Like other warm- water predator fish, jacks are sometimes the cause of ciguatera poisoning. This is a toxin secreted by some marine plankton, which are eaten by herbivorous fish. Those fish are eaten in turn by predators, and become concentrated in larger predators such as jacks. Before eating a jack you've caught yourself, check with local authorities to see if ciguatera is a concern in the area's waters.
Sauteed Red Snapper. Heat oil in a large skillet over medium- high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling.
Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.