cooking hogfish

[Grande]

whats the best way? i have always just baked them with breadcrumbs and parmesan, which is excellent, but was wondering about some other ways.

[gumshoe]

Blackened.

Everything blackened.

[Carcharhinus]

Here's one of my favorites.
Outside, on the grill.
--------------
Filet; spread a little sesame oil on the meat, sprinkle with your favorite seasoning salt (I like Tony Chachere's or Zatarain's or Rex's). If desired, place meat side down on the grill for 30 seconds - just enough to get the grill marks. Place skin side down on grill, close grill lid and wait anywhere from 4 to 10 minutes, depending on how thick your filets are and how hot your fire is - usually about 7 minutes is just right. Do not overcook!
Serve with saffron rice and fresh steamed asparagus.
Chardonnay goes nice with it too.
This basic recipe, by the way, works well for just about any fresh fish.
C. leucas

[Speargun]

This ones pretty simple but very tasty. I first tried Capt. Crunch chicken at Planet Bubba in Crystal River several years ago and was hooked. I’ve since adapted it to fish.

Ingredients:
Egg whites
Capt. Crunch cereal
Olive oil, Butter, or Vegitable Oil
Grated Parmesan Cheese
Hogfish fillets (This also works with many other fish as well as chicken.)

Preparation:
Take the Capt. Crunch and crush into smaller pieces, mix in the grated parmesan cheese, then put in a pan big enough to lay your fish in.
Separate the egg whites and put in a pan big enough for your fish.
Take the fillet and lay it in the egg whites then flip coating both sides.
Put the fillet in the Capt. Crunch and flip.
Put enough oil in a large frying pan to cover the bottom and pre-heat. (It doesn't take much)
When the oil is hot, drop in your fillet and sear each side for a minute or two. The egg whites glaze over pretty quick sealing all of the flavor inside.
Cook until done. Cooking time depends on the thickness of the fish, so you’ll just have to keep checking it until it’s as done as you want it.

Serve hot and save plenty for yourself.

{Nutritional values can be found on the side of the cereal box & beneath the third gill on the left side of the hogfish. }

Enjoy!

Jeff

[dlock]

excellent recipes guys...your makin' me hungry as hell! If you keep this up Scott will have to add a recipe section on the board

[Steel Shootin']

Originally posted by dlock
excellent recipes guys...your makin' me hungry as hell! If you keep this up Scott will have to add a recipe section on the board

I think that's a good idea. How many other people would like to see a recipe section? Hell, Live Rock may even start posting more. I welcomed him to Spearboard, and I haven't seen him since.

[SpearDiverTampa]

Cereal seems to be a great way to batter fish. Whenever I fry up fish, I always save a few fillet's for dessert. If your willing to try something new, follow speargun's cap'n crunch recipe, switching the cap'n crunch with crushed frosted flakes. Its a great way to end the fish dinner. Scratch the Parmesaen cheese though.

[Merk]

I prefer blackened with cajun spices, crushed red pepper with a splash of soy sause and butter and a six pack of my favorite.......

Shit, I hope the weather improves this weekend I'm starting to get hungry.

Scott - thumbs up on the recipe forum. Capt Crunch snapper sounds good.

[poorshot]

The recipe forum is a great idea.

Procure a fresh pineapple

split pineapple, use a knife to create a square "grid pattern" in fruit

scoop out fruit squares, save the pineapple husk

cut up onion & peppers (green/red) into smallish pieces (other veggies & fruit, if ya like)

cut fillets up into bite size squares

mix fish, veggies, & friut, put mix in pineapple halves

close pineapple halves, wrap in foil

toss on grill

[fizisition]

try this it's an old recipe but it's still my favorite get-r-dun!
simply pan fry fillets coated with instant potato flakes