Hogfish, Hog Snapper, “Best of the Reef” or “Bacon of the Sea”. No matter what you choose to call it Hogfish offers a delicious, sweet undertone with a texture that is not too delicate and not too stiff. Just right. Hogfish is considered by most who have eaten it a real treasure, perhaps some of the best eating ever. Find more info on Hogfish right here.
Ghost Curry Hog Snapper with Slaw – Ingredients
- Hog Snapper – 2 Filets, approx. 1lb Total
- Jalapeno Oil – 2Tsp.
- Ghost Curry Powder – Enough For Dusting
- Green Cabbage – 1/4 Head
- Purple Cabbage – 1/4 Head
- Green Onions – 2
- Serreno Pepper – 1
- Lime Juice – 1/2 Lime
- Lime Zest – 1 Tsp.
- Cilantro – 1/4 cup
- Mayonaise – 4 Tbsp.
- Sour Cream – 2 Tbsp.
We are calling for the same amount of green and purple cabbage – 1/4 head each. The implicit assumption here is that your Green Cabbage head is, as is common, twice the size of the purple. You want twice as much green as purple. Slice the cabbage and the serrano chile nice and thin and place on your serving dish. Combine the mayonaise, sour cream, lime juice, lime zest, chopped cilantro and thinly sliced green onions stirring to mix completely. Add the mixture to the serving dish with the cabbage & pepper.
Mix the slaw components thoroughly and set aside in the refrigerator until serving time.
Brush each filet with a small amount of the Jalapeno oil making sure to coat well. Hogfish is not a fatty fish so, the oil serves to hold the flavor profile together… and add a little distinction of its own. Lightly dust both sides of the filets with the Ghost Curry powder. Exercise care here. Too much and all you will taste is the hot powder. You want to let the fish cary the flavor with the ghost Curry powder as an accent. The product I prefer and use is prepared and sold by the folks at the Savory Spice Shop. If Jalapeno oil is not readily available, a good olive oil of your choosing will work well too.
Lightly oil your cast iron skillet, place on the burner bringing the temp to just north of medium. When the pan is up to heat, drop the filets. Cook for 1.5-2 minute per side. Add a pat of butter to the filets on the flip.
Get yourself, the slaw and the just cooked Hogfish to the table, pronto! Enjoy and tight lines.