rubble Posted August 5, 2017 Report Share Posted August 5, 2017 Good friend just delivered some fresh Hogfish Snapper and Triple Tail to me here in KY. Any suggestions or recipes? Going to cook this weekend Link to comment Share on other sites More sharing options...
Moderator Posted August 5, 2017 Report Share Posted August 5, 2017 Both are exceptional on the plate. He IS a good friend ! I will offer my favorite Hogfish recipes.. This fish is a Wrasse, not a snapper. It is very light flavored and is best cooked without spices. You can strip it in small pieces and quick- fry in thin beer batter.. Or Cook it Franchese: beat an egg and coat the filets. Saute in a skillet with butter.. Flip the filets when tanned and toss in fresh parsley. One minute or two later, squeeze a half a lemon on the filets.. then slide them onto plates. Please don't over cook. Let us know how superbly it worked out.. Marc Link to comment Share on other sites More sharing options...
Fish Food Posted August 5, 2017 Report Share Posted August 5, 2017 As above, the Hogfish is delicate and really, really good. The Tripletail is also excellent and is more like a Snapper. Here is a recipe that I have used many times and I think is great. Omit the pepper if you don't like spicy food... http://www.foodnetwork.com/recipes/bobby-flay/grilled-snapper-vera-cruz-recipe-1949786 Link to comment Share on other sites More sharing options...
rubble Posted August 5, 2017 Author Report Share Posted August 5, 2017 Didnt get to cook them today so game-packed them and put in freezer. Hope to dig in next weekend. Link to comment Share on other sites More sharing options...
rubble Posted August 5, 2017 Author Report Share Posted August 5, 2017 These came from Walt's in Sarasota. Hope to catch our next mess. Link to comment Share on other sites More sharing options...
fishmanjj Posted August 6, 2017 Report Share Posted August 6, 2017 Tripletail are excellent on the grill cooked skin side down....salt and pepper....little butter and Lemon juice....it's really good. Link to comment Share on other sites More sharing options...
50eggs Posted August 10, 2017 Report Share Posted August 10, 2017 spread a light coating of mayo on the fillets then sprinkle lightly with cajun or caribbean spice mix. In a another bowl, mix 50 / 50 panko bread crumbs and coconut flakes and pour in melted butter until mixture is somewhat moistened. Take panko/coconut mixture and spread generously over fillets and bake at 350 until done and coating is lightly browned. Squeeze fresh lime juice over cooked fillets. My favorite... Link to comment Share on other sites More sharing options...
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