Gruyere and Asiago crust with a Vodka tomato sauce
For the sauce:
1 oz. – canola oil
3 cloves fresh garlic (slivered thin)
½ cup – Ketel one vodka
1 cup - diced can tomatoes
1 tsp. – onion salt
1TB. – clam base
1 –whole jalapeño pepper (split in half & seeds removed)
1 pinch white pepper
1 / 2 cup- Heavy whipping cream 40%
- In a sauce pot, place on stove top on medium high heat.
- Add the oil and the garlic and cook until golden brown, but not burnt.
- Deglaze with the vodka and cook 2 minutes to burn off alcohol.
- Add all other ingredient except cream and turn down heat to a slow simmer.
- Cook until tomato liquid is reduced by half. Add the cream and simmer another 5 minutes. Pull off heat, discard the jalapeno pepper, and cool slightly
- In a blender, or hand held blender, pour sauce in and blend until smooth and creamy.
- Adjust seasoning and keep warm until service.
For the Hogfish:
4 – 8 oz. fillets – Hogfish
Salt & white pepper to taste
1 – Whole egg
1/ 2 cup – milk
Flour to coat
2 cups – panko bread crumbs
1 / 4 cup – grated gruyere cheese
1/ 4 cup – shredded asiago cheese
4 oz. – canola oil
- Preheat oven to 400*. Season the hogfish fillets with salt and pepper. Whisk the egg with the milk to make an egg wash. Mix panko crumbs with both cheeses.
- In order, dredge one side of the four pieces of fish in the flour to coat well.
- Then, dip the flour side face down in the egg wash, then directly in the cheese crumbs, pushing down so they are coated well. Set aside.
- Place a large sauté pan on the stove on medium high heat.
- Add the oil, and when the oil is hot place the fish fillets crumb side down and cook until lightly brown, careful not to burn crust.
- Pull off stove and turn over, crust side up and place on a non stick cookie sheet pan.
- Place in the middle of the oven and cook 8 minutes or until just done.
- On your favorite plates, ladle a generous amount of sauce on the four plates, then the fish, crust side up.
- Garnish with fresh Basil. Enjoy