Ed Walker
10-29-2003, 01:21 PM
Due to high demand from those who ive mentioned this recipe to and having to email it around here it is. As much as Id like to take credit for it, my friend Anesti who used to own Palm Shadys restaurant here in Tarpon showed it to me after much prodding.
The fish:
2-1 to 2 pound hogfish
Olive oil
Lemon or lime juice
OLd Bay Seasoning
Garlic Salt
Ground black pepper
I prefer the hogfish 2 pounds or less. Scale and gut them. Marinate in olive oil, with the juice of a half lemon or lime. I also mix in old bay seasoning, garlic salt, and frech ground pepper to the marinate. Put in large bowl/baking dish and into the fridge for an hour or so. While you make the sauce. Before grilling sprinkle with the same spices on each side as well as in the body cavity and spray the grill with non-stick cooking spray. Grill on med-high heat (lower heat for larger fish) Flip once after around 7 minutes then same on other side. Done. Skin will be crispy and yummy and meat will fillet off the bones with a fork.
The Magno Sauce:
Need: 3 ripe mangoes
1/4 stick butter
1/2 cup heavy cream or half and half
1 shot of Triple Sec (half for you, half for the sauce)
This makes the recipe, (and many others). Take the meat of 3 ripened (dark red color) mangoes Peel first then cut meat off with a knife. Put in food processor until its smooth. In a large pan melt a 1/4 stick of butter then add the mango. Cook on med heat for about 10 minutes stirring constantly. Add a half cup heavy cream and a half a shot of Triple Sec, continue stirring and cooking for 5 more minutes. Reduce heat and simmer until your ready to eat.
We then Remove the meat of the hogfish, place it on a bed of Jasmine rice and spoon the sauce over it. Its incredible. Its almost like desert its so good. The sauce is also great on grilled grouper fillets. You'll thank me.
The fish:
2-1 to 2 pound hogfish
Olive oil
Lemon or lime juice
OLd Bay Seasoning
Garlic Salt
Ground black pepper
I prefer the hogfish 2 pounds or less. Scale and gut them. Marinate in olive oil, with the juice of a half lemon or lime. I also mix in old bay seasoning, garlic salt, and frech ground pepper to the marinate. Put in large bowl/baking dish and into the fridge for an hour or so. While you make the sauce. Before grilling sprinkle with the same spices on each side as well as in the body cavity and spray the grill with non-stick cooking spray. Grill on med-high heat (lower heat for larger fish) Flip once after around 7 minutes then same on other side. Done. Skin will be crispy and yummy and meat will fillet off the bones with a fork.
The Magno Sauce:
Need: 3 ripe mangoes
1/4 stick butter
1/2 cup heavy cream or half and half
1 shot of Triple Sec (half for you, half for the sauce)
This makes the recipe, (and many others). Take the meat of 3 ripened (dark red color) mangoes Peel first then cut meat off with a knife. Put in food processor until its smooth. In a large pan melt a 1/4 stick of butter then add the mango. Cook on med heat for about 10 minutes stirring constantly. Add a half cup heavy cream and a half a shot of Triple Sec, continue stirring and cooking for 5 more minutes. Reduce heat and simmer until your ready to eat.
We then Remove the meat of the hogfish, place it on a bed of Jasmine rice and spoon the sauce over it. Its incredible. Its almost like desert its so good. The sauce is also great on grilled grouper fillets. You'll thank me.