Grilled Hogfish Recipe
Make Grilled Hogfish Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Grilling & Finish
Optional garnish / accompaniment
Method
Fish & Marinade
- 1
Prepare fish
Pat the hogfish fillets dry with paper towels. Trim any ragged edges and check for remaining pin bones; remove with fish tweezers if needed. Leave the skin on to help hold the fillet together while grilling.
- 2
Make marinade
In a shallow dish or bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, chopped thyme, sea salt, and black pepper until combined.
- 3
Place the fillets skin-side down in the dish and spoon or brush the marinade over the flesh side. Turn the fillets once so both sides are lightly coated. Marinate at room temperature for 15–20 minutes (no longer than 30 minutes) to avoid 'cooking' the fish with acid.
Grilling & Finish
- 4
- 5
Prepare butter
In a small heatproof bowl, melt the unsalted butter (in microwave for 20–30 seconds or in a small saucepan). Stir in the chopped parsley and set aside.
- 6
Grill the fillets
Brush the oiled grill grates and place the hogfish fillets skin-side down. Grill with the lid closed (if possible) for 3–4 minutes without moving them to get a good sear. Using a thin flexible spatula, gently lift one corner; if the skin releases easily and has nice grill marks, flip the fillets. Grill flesh-side down for an additional 2–3 minutes until the fish is opaque and flakes easily with a fork. Total cooking time will be about 5–7 minutes depending on thickness (internal temperature 135–140°F / 57–60°C for medium).
- 7
- 8