When the family headed for the Florida Keys and hooked a Hogfish, the kids thought the name was so darned funny that I couldn’t really get them to fathom the idea of eating it. But then…..
OK, so the name Hogfish is a little offputting, but that’s about it. This pretty fish was the catch of the day for us on our great saltwater fishing adventure, and what a treat this fish turned out to be! I had never seen — much less cooked Hogfish until then — but if you like light white fish, you’ll love love this.
Here’s an easy grilling recipe for — any light white fish.
- 4 Hogfish (or other white flaky fish) filets
- 1 stick of butter (softened)
- 3 lemons. Squeeze the juice from 2 of the lemons. Use their zest for the butter. Slice the third lemon and put it on the fish before you grill it.
- 2 Tbsp Old Bay
- Preheat a grill to medium high heat (350-400 degrees).
- Mix butter with the lemon juice, zest, and Old Bay.
- Create a foil “tray” using heavy-duty foil (two layers is good) and then turn up the sides so the butter doesn’t run out.
- Spray the foil tray with Pam or any nonstick spray (don’t put the filets on the foil with out it! This fish will stick!) Place filets on foil and add the butter to each filet — don’t hold back — use a tablespoon or more.
- Grill the fish for 7-8 minutes or until the internal temperature has reached 145°F degrees. It’ll happen fast — Hogfish cooks very quickly. Serve immediately!