Grilled Hogfish
Hogfish aka hog snapper is not a snapper but it IS delicious. Get a grill going, assemble some green beans and, peanuts and shallots and buckle up: This is going to shock your taste buds in the best possible way. A few minutes in the kitchen, a few more on the grill and you have a five-star-restaurant-worthy meal for pennies on the dollar.
3 Tbsp. plus ¼ cup extra-virgin olive oil, divided; plus more for grill
1 small shallot, thinly sliced into rings
4 Tbsp. fresh lime juice, divided
½ tsp. plus 1 Tbsp. light brown sugar
Kosher salt, freshly ground pepper
4 skin-on hog snapper fillets
8 oz. green beans, trimmed
5 tsp. fish sauce
2 Tbsp. crushed salted, dry-roasted peanuts
Prepare a grill for medium-high heat; lightly oil the grate.
Mix shallot, 1 Tbsp. lime juice, and ½ tsp. brown sugar in a small bowl to combine; season with salt and pepper. Set aside.
Pat fish dry with paper towels and season with salt and pepper.
Toss green beans with 1 Tbsp. of oil on a rimmed baking sheet; season with salt and pepper.
Grill beans, turning often (be careful not to let them fall through the grate), until softened and charred in spots, about 2 minutes. (Place a wire rack crosswise on the grill to keep the green beans from falling through the grate to create smaller squares and extra insurance.) Transfer to a platter.
Pat fish dry again and rub fillets with 2 Tbsp. of oil. Gently place on grate, skin side down, and grill, undisturbed, until flesh is opaque except for the thickest part, 6–8 minutes.
Carefully slide a thin metal spatula underneath the fillet, trying not to tear the skin, and turn over; grill 1 minute longer. Place, skin side up, on a platter with green beans.
Whisk fish sauce, remaining ¼ cup oil, remaining 3 Tbsp. of lime juice, and remaining 1 Tbsp. of brown sugar in a small bowl until sugar is dissolved. Drizzle over fish and beans and scatter shallot mixture over.
Let marinate for at least 15 minutes and up to 2 hours. Cover and chill if holding longer than 30 minutes. Bring to room temperature before serving.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755