Recipe For Hogfish Snapper

Grilled Hogfish Snapper with Old Bay Compound Butter

WEBJul 24, 2012 · Preheat a grill to medium high heat (350-400 degrees). While the grill heats up, make your compound butter by combining the butter …

1. Preheat a grill to medium high heat (350-400 degrees). While the grill heats up, make your compound butter by combining the butter with the lemon juice, zest and Old Bay with a stick blender. Spray the foil tray with nonstick spray, then add the filets. Add a generous amount of the butter to each filet, about 1 tblsp each.
2. Grill the fish on direct heat for 7-8 minutes or until the internal temperature has reached 145 degrees (the fish will flake easily with a fork). Serve with my Charleston Coleslaw and you have a winning meal!

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Hogfish Adriatic Hails From Islamorada Garlic & Zest

WEBMar 14, 2016 · Transfer to a platter. Heat a nonstick skillet over medium high heat and add 1 tablespoon of olive oil to the pan. Season fish with …

1. In a food processor, add all of the ingredients for the sauce and puree until velvety.
2. This fish can be grilled or pan fried. If you're grilling, heat the grill to about 425°. Lightly brush the fish with olive oil and season with a little salt and pepper. Lay the fish on the grill (or if you have a fish grill pan, spray it with vegetable spray, place the fish inside trepan and grill fish for 3-4 minutes per side until cooked through but still tender and moist. Transfer to a platter.
3. Heat a nonstick skillet over medium high heat and add 1 tablespoon of olive oil to the pan. Season fish with a little salt and pepper on both sides. When the oil slicks across the pan, carefully place the fish in the pan and cook for 3 to 4 minutes. Turn the fish and continue to cook until the fish is cooked through and opaque, but still moist, about 2-3 minutes.
4. When fish is done, transfer to serving plate, lightly nap the fish with Adriatic sauce. Served with a lemon wedge, steamed seasoned quinoa and grilled asparagus.

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