Roasted Caribbean Hogfish

Serve With Your Favorite Side

Leah Genoun August 17, 2012

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Skill Level: Easy
Prep Time: 10 Minutes
Cook Time: 30 Minutes

Ingredients:

2–3 pound whole hogfish – scaled and gutted, 2 tbs fresh ginger – minced, 2 garlic cloves – minced, 1 scotch bonnet pepper – seeded & minced, 1 tsp thyme – chopped, 1/8 tsp ground allspice, 2 tbs olive oil – plus more for rubbing, 1 lemon & 1 lime, Salt to rub fish, Scallion – chopped for garnish

The consistent key among delicious seafood dishes is starting with the freshest fish possible. For this recipe, avoid using a whole fish that has been previously frozen. Wrapping the fish in aluminum foil will help prevent it from drying out and sticking to the baking pan. While we’ve selected hogfish for this Caribbean delicacy, feel free to substitute with whole mutton, yellowtail or mangrove snapper. The result will be equally impressive.

Directions

Preheat oven to 425°. In a small bowl combine minced ginger, fresh garlic and a scotch bonnet pepper with a large pinch of salt and ground allspice. Squeeze half of a lemon and half of a lime into the mixture and stir well. Further prepare hogfish by cutting three parallel slashes on each side of the fish, slicing to the bone. Lightly rub both sides of the fish with olive oil and sprinkle with a fair amount of salt. Fill the scores with prepared paste. Wrap fish in aluminum foil and transfer to a heavy rimmed baking sheet. Roast for 30 minutes, or until firm flesh flakes. Once cooked, transfer fish to a platter, garnish with sliced lemon, lime and scallion.

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