October 12 2011

Gulf Hogfish

This months recipe is Jamaican Jerk Gulf Hogfish. Don't be fooled by the name. When we feature Hogfish on our daily specials it flys out of the kitchen.
Serves 4
  • 4 – 8 ounce fillets of HogfishJerk rub to coat
  • ¼ cup-Canola oil
  • For the salsa:
  • 1 lb. sweet potatoes-(diced, cooked aldente, and chilled )
  • ¼ lb. dried cranberries
  • ¼ lb. pecan pieces
  • ¼ cup brown sugar
  • 1 cup cranberry juice
  • 1 cup orange juice
  • 1 tsp. New Mexican red chili powder- (or  any substitute )
  • ¼ tsp. cayenne pepper
  1. In a sauce pan, place both juices and sugar in and heat on med.
  2. Heat to dissolve sugar. Bring to a slow simmer until syrup consistency develops.
  3. Add chili powder and cayenne and turn off heat.
  4. Add cranberries to rehydrate and to cool down syrup.
  5. Add syrup to potatoes and pecans and incorporate gently.
  6. Set aside until service. In a sauté pan heat pan, add oil, season fish and sear off on both sides.
  7. Place in a preheated 400* oven and finish cooking( for about 8 minutes.
  8. Place fish on plates, place salsa on fish stirring well to ensure syrup is coating potatoes and flavors are blended.
  9. Salsa can be served hot or cold. I prefer warm, the flavors are more intense than when cold. Bon appetite.