Often called Hog Snapper, the Hogfish is actually a member of the wrasse family. It is distinguishable for its curious appearance as well as its elusiveness to rod-and-reel anglers.
The Hogfish’s food value is outstanding. With its very fine, white flesh, the hogfish is considered by many anglers and spearfishermen as the prize of all Florida Keys reef fish. When you can find it as a menu item at a Florida Keys restaurant, the price is typically well north of $30 per serving.
Baked Hogfish with Old Bay Compound Butter
We are not the originator of this recipe, but have changed it up a bit by baking the fish rather than grilling it. Credit must go to Char-Broil Live for the inspiration and to Grill Grrrl for the image.
This recipe works equally well for all the snappers – yellowtail, mangrove, mutton and lane. And, the Old Bay Compound Butter is delicious on corn-on-the-cob, for sautéing vegetables, even on steak. Make extra and keep it in the fridge!
- 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 baking
- 2 Tbsp Old Bay Seasoning
1. Preheat the oven to 350 degrees. Make your compound butter by combining the butter with the lemon juice, zest and Old Bay with a stick blender. Spray a casserole or baking dish with nonstick spray and add the filets. Add a generous amount of the butter compound to each fillet, about 1 Tbsp each. Top with the lemon slices.
2. Bake the fish for about 15 to 20 minutes, or until the internal temperature has reached 145F degrees (the fish will flake easily with a fork).
Click for more of our Favorite RecipesCapt. Chris and Christy Johnson SeaSquared Charters Marathon Florida Keys 305-743-5305 SeaSquared@bellsouth.net
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