2011 is Here!!

Where did the time go? With only 3 days left until 2011, call now to reserve your oysters for your New Years Eve parties. As always, it is first come first served for the harvest so get your orders in early! We thank you for visiting us in 2010 and look forward to serving you in 2011.

Sexy Fish - Hog Snapper

Our Sexy Fish this week is the Hog Snapper. Hogfish are plentiful in the Florida Keys, Bahamas, Caribbean, and they have been as far north as North Carolina and Bermuda, and into the Gulf of Mexico. The meat is considered to be high quality with a soft, white, firm consistency. The meat is considered one of the finest eating due to its shellfish diet. It is a popular target for spear-fishermen, and rarely caught by conventional rod and reel methods. It has fourteen dorsal spines, eleven dorsal soft rays, eleven anal spines, and ten anal soft rays. The coloring varies but is usually brownish red with a black spot at the bottom of the dorsal fin. Its habitats are often over coral reef areas. The fish's diet is mainly mollusks, crabs and sea urchins. The Hogfish is first a female then a male. The color pattern changes drastically between juvenile and adult. The head of the male resembles a hog's snout.

Pan Seared Hogfish with Pineapple Chili Lime Sauce

Serves 4

Ingredients

4 6-7 oz Hog Snapper fillets (skin off)
1 Tablespoon extra virgin olive oil
1/2 onion, diced
1/4 red bell pepper, diced
1/4 green bell pepper, diced
1/4 teaspoon crushed red pepper
1 large clove garlic, diced
Juice from half a lime
8 oz can of pineapple tidbits
1 Tablespoon mild sweet chili sauce (asian product)
1 Tablespoon brown sugar
1/2 teaspoon chile powder
4 Tablespoons butter (2 for fish, 2 for sauce)
1/2 cup flour
1/2 tablespoon seasoned salt or Cajun spice
Kosher salt
Black Pepper

Make the sauce
1. In a small saucepan, warm olive oil over medium heat.
2. Saute onion, bell pepper and bell pepper for 4-6 minutes, then add garlic.
3. Saute garlic with onion mixture for another 30 seconds.
4. Add fresh squeezed lime juice, pineapple tidbits (with liquid), sweet chili sauce, brown sugar, and chili powder to onion mixture. Stir well.
5. Reduce heat and simmer, stirring often, for 15+ minutes, until pineapple has broken down and liquid is reduced to a syrup. Be careful not to burn during last few minutes.
6. Stir in 2 tablespoons of butter, until melted. Reduce heat to low.

Cook the fish
1. Melt remaining 2 tablespoons butter in a non-stick skillet over medium high heat.

2. Season the Hogfish fillets with kosher salt and black pepper.
3. Mix seasoned salt or Cajun spice in with flour.
4. Dredge Hogfish fillets in seasoned flour.
5. Once butter in pan is melted and sizzling, add Hogfish fillets to pan.
6. Cook 2-4 minutes on each side, or until fish is cooked through.
7. Plate fish and scoop Pineapple Chili Lime Sauce over fillets. Garnish with slice of lime.