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Recipe of the Week

Grilled Hogfish Snapper with Old Bay Compound Butter

Grouper with Roasted Corn and Peppers

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4
Serving Size: 6 ounces
Calories per serving: ~
Fat per serving: ~

Hogfish Snapper are a true delicacy of South Florida. Since my introduction I prepare it as often as I come across it and it cooks on the grill in a snap!

INGREDIENTS

  • 4 Hogfish filets
  • 1 stick of butter, softened
  • 3 lemons: juice of 2 lemons including zest for the butter, the remaining lemon should be sliced and placed on the fish before grilling
  • 2 Tbsp Old Bay

HOW TO MAKE THIS RECIPE

  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 Tbsp each.
  2. Grill the fish on direct heat for 7-8 minutes or until the internal temperature has reached 145°F degrees (the fish will flake easily with a fork). Serve with my Charleston Coleslaw and you have a winning meal!

NOTES

Hogfish cooks in a snap: place the fish on a double layer of heavy duty foil that is folded "up" on the edges so the butter doesn’t run off. Spray the foil with non-stick spray beforehand to ensure the fish does not stick.

Credit: Grill Grrrl.com - CONTRIBUTED BY Robyn Lindars PHOTO © Grill Grrrl.com

If you have any comments or suggestions please send them to: info@indianriverseafoodmarket.com




 

 


 

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