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Grilled Hogfish Snapper with Old Bay Compound Butter

Light and flaky hogfish paired with Old Bay Butter = “Yes, I’ll have seconds please!”

Hogfish

are a true delicacy of South Florida. Hogfish are not really a snapper at all but a member of the wWrasse family. They are abundant in the Florida Keys as they are reef fish. Because they are hard to catch with a hook, they are usually often caught via spearfishing, making them a little harder to come by than other fish down here. I had Hogfish for the first time at my wedding at Pierre’s in Islamorada and I’ve been hooked (no pun intended!) ever since. It is the best whitefish I’ve ever had, period.

The Hogfish Snapper has a long snout for rooting around in the sand looking for food. Hence, why it is called a Hog-fish.

I’m big on compound butters because they’re easy and can be used to add flavor to meat, bread, veggies and just about anything you can think of. Old Bay seasoning + lemon juice, mixed with butter are the perfect compliment to delicate, flaky white Hogfish. I paired this with Charleston Coleslaw, and grilled Texas Toast for a truly memorable meal.

The fish cooks in a snap- simply put 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.

Ingredients: (Serve 4)

  • 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 tblsp Old Bay

Directions:

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.

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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7 Responses to Grilled Hogfish Snapper with Old Bay Compound Butter

  1. Jenn's Food Journey July 24, 2012 at 7:57 am #

    I have always loved compound butters but it was only recently that I started making my own. Silly, I know, but true. This butter is so simple and yet I know it’s packed full of flavor! Now, if only I could find some hogfish!! :)

  2. Rub, Swamp Boys BBQ July 24, 2012 at 9:42 am #

    Sounds ‘fintastic’, can’t wait to try it. Thanks Robyn!

  3. Robyn July 24, 2012 at 10:30 am #

    Thanks Rub! Honored to have a comment from the Infamous Rub Bagby on my blog :)

  4. Chris July 28, 2012 at 4:50 pm #

    I would punch Swamp Boys for that pun. Not because it was bad, only because I am jealous I didn’t think of it first;)

  5. Jeremy June 29, 2014 at 6:48 pm #

    Just tried the recipe tonight and it was great thanks!

  6. Robyn June 29, 2014 at 7:32 pm #

    Glad you enjoyed! I love Hogfish! :)

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