Friday, January 07, 2011

Sauteed Hogfish or Hog Snapper?

I get some interesting searches that bring new people to my blog.  Today I had someone searching for Sauteed Hog Snapper recipes.  There are several restaurants in town that have some kick butt sauteed fish recipes.  Francais, if that is how you spell it or French style is pretty awesome.  I haven't made it in a while but what the heck, here is my version.

Bread the fish fillets by first seasoning the fish with salt, pepper and some Old Bay, dredge lightly in flour, dip in egg wash and dredge in flour again.  The egg wash is just a couple beaten eggs with about a tablespoon of milk or water added.

Saute the breaded fillets in half butter, half olive oil (about 2 tablespoons each) in a medium high skillet until golden brown then set aside to drain on paper towels.  Add to the skillet diced onion, diced bell pepper, diced celery and sliced mushrooms in equal parts and a couple of garlic cloves finely chopped. Normally, there is enough butter and oil, but you may want to add some if the pan looks dry.  De-glaze with white wine or water if you have issues with wine (about a half cup).  Add about a 1/2 cup per serving of clam juice (most bottles of clam juice are about a cup). Bring to a boil and then simmer until it reduces by 1/3 to 1/2.  Season with Old Bay and salt to taste.  The sauce should be thickened enough to coat a spoon at this point.  If not reduce a little more then return the fillets to the skillet and cover for a few minutes.  Don't over cook.  Just rewarm the fillets and coat the bottoms with sauce.  Serve right away over white rice with a big chunk of hot garlic bread.

This is really an easy recipe that makes you look like you know what you are doing.  I have never measured the amounts of seasoning, but I don't over season the fish.  I do taste and adjust the sauce so the salt and Old Bay are noticeable but don't overpower the veggies.  This recipe is good for any type of white meat fish, alligator, conch and iguana ('Gator, conch and iguana should be boneless and pounded to tenderize before breading.)

Marathon in the Florida Keys should be your next fishing vacation destination. Join us for charter fishing, fishing guide trips or our fishing 101 so you can fish on your own with better success.

Tight lines,
Capt. Dallas

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