First of all, let me say I know it can not be caught commercially in Florida and even then it is a limited season.
I recently tried snook (robalo) . It is served at many restaurants in Guatemala. It is a white fish. It was very fresh and perfectly cooked, moist and delicious.
As another poster on Chowhound wrote
“Snook is about as good as fish gets. Very firm and very white.”
From the Chow ingredients database which has a recipe for Cajun snook stew
“Snook have excellent flavor because they eat crustaceans and other fish … The flesh is dense and firm, delicate and flaky, and has moderate oil content and full-bodied flavor.”
It is a delicate fish that doesn't need to be treated delicately. It has gumption ... and I like gumption.
While I might favor salmon, snook was excellent.
Flavor Affinities: Bay leaf, butter, fennel, lemon, lime, olive oil, onion, orange, oregano, red onion, tomato, vinegar, white wine.
Here’s a good article on snook with a recipe for blackened snook
The next link has not only some of the best snook recipes, but excellent and creative recipes for many sport fish.
Crispy Fried Snook and Chips with Caper Tartar Sauce (it involves pineapple rum sauce)
Other snook recipes from the above link
BBQ Seafood Fried Rice
Cedar Planked snook w/ Crab
Grilled Snook Fillets
Grilled Snook with Macadamia Crust
Foil Pouch Grilled Snook
Smoked robalo dip recipe and smoked robalo croquettes recipe
BAKED SNOOK WITH ALMONDS AND LEMON RINGS
Brazilian oven-roasted robalo (snook)
Snook recipes (bbq snook, snook salad, snook a’la Parmesano)
Beer Batter Snook
Smoked Snook & Chipotle Salsa
From what I’ve read, the skin of snook must be removed
“Before World War II, snook were called “soapfish” because if the skin was left on a filet, it made the flesh taste like soap. Snook were considered cat food and commercial fishermen were paid less than a penny a pound. But people eventually figured out how to clean them, which led to a commercial harvest that ended in 1957.”
I had mine in a restaurant with chipotle sauce (photo below). Another thing that impressed me about snook was that it held its own against the sauce which had a kick to it. A lot of white fish is too delicate for assertive flavors. BTW, though my photogrphy stinks like a fish left in a hot car, unfortunately those yellowish things that look like potatoes were baby squash and looked exactly like that up close and personal. Still, the snook wasn't ruined by an incompetant chef.
How do you prefer to prepare or snack on snook?