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October 9 2016

Diver speared Hog fish with a Panko cheese crust and a vodka cream sauce.

My recipe this month features Diver speared Hog fish with a panko cheese crust and a vodka and tomato cream sauce. You can substitute with grouper, red snapper, or Sea bass. I hope you will enjoy and until next month, Bon Appetite.
                                      Hogfish
Gruyere and Asiago crust with a Vodka tomato sauce 
Serves 4
 
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%
 
  1. In a sauce pot, place on stove top on medium high heat.
  2. Add the oil and the garlic and cook until golden brown, but not burnt.
  3. Deglaze with the vodka and cook 2 minutes to burn off alcohol.
  4. Add all other ingredient except cream and turn down heat to a slow simmer.
  5. 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
  6. In a blender, or hand held blender, pour sauce in and blend until smooth and creamy.
  7. 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
 
  1.  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.
 
  1. In order, dredge one side of the four pieces of fish in the flour to coat well.
  2. 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.
 
  1. Place a large sauté pan on the stove on medium high heat.
  2. 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.
  3. Pull off stove and turn over, crust side up and place on a non stick cookie sheet pan.
  4. Place in the middle of the oven and cook 8 minutes or until just done.
 
  1. On your favorite plates, ladle a generous amount of sauce on the four plates, then the fish, crust side up.
  2. Garnish with fresh Basil. Enjoy