Preheat oven to 350 degrees. Season both sides of salmon steaks with generous sea salt and pepper. Heat a grill pan on high heat for 90 seconds. Turn heat down to medium, add olive oil and butter, swirl and then add steaks. Cook each side for 3-4 minutes until seared and golden. Place in the oven for five minutes. Once the pan is nice and hot, add the oil. Add enough oil to coat the bottom of the skillet. Wait for the oil to get nice and hot, just like frying fish on the stove you want the oil to flow and shimmer, but not smoke. Gently place the fish fillets skin side down in the skillet. Close the top of the grill and let the fish get a nice crust on it. Completely pat dry the outside of the fish with paper towels. Finally stuff the gut cavity with all the herbs plus the two lime halves. 2. Use three to four tooth picks to “sew” together the gut cavity This will prevent the herb stuffing from leaking out. 3. Cut 3 slits on each side of the fish (for even cooking). Step 4: Grill the Red Snapper. Cook the fish over indirect heat for 7-10 minutes on each side. This will cook the fish slowly, allowing it to roast and cook internally. Move the fish basket over direct heat and grill the fish over direct heat on both sides for 3-4 minutes or until the internal temperature reaches 140-145 degrees F. Here is all you need to grill snook: A grill that will go to 400 degrees (can be charcoal or gas grill) Olive Oil. Chef Paul Prudhomme’s Magic Blackened Redfish Seasoning. Garlic Pepper. The Secret Weapon… a Butter Knife. A little slice of love…. Note: the only real preparation for cooking snook is to make sure you cleaned the snook well Avoid eating fish with a high omega-3 content, such as salmon or tuna. Place the fillets in even pieces to cook evenly. When you are done, place the fish on a serving tray and cook it for 3-5 minutes, or until it is golden brown. For fish, the temperature should range between 350 and 375 degrees Fahrenheit. Cook for 10-15 minutes until flaky. When you can easily flake it with a fork, remove the tilapia from the oven. Preheat the air fryer to 350 degrees F. Coat each tilapia filet with olive oil and Heat your grill to medium heat (350º F). Place your fish-topped planks on the grill. (For an even smokier flavor, place the planks directly on the preheated grill for a couple of minutes. When they start to crackle, lay the fish on top.) If you're using multiple planks, make sure each one is in full contact with the grill and plenty of aMCbSOU.