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Hogfish? First time cooking need advice.

post #1 of 3
Thread Starter 
So chef brought in some hogfish or hog snapper. Anyway very clean fish, thinking of leaving the skin on and pan searing it. Here is what I'm thinking and would love any advice.

Pan seared hogfish
Roasted fennel
Grilled pears
Pine nut cream
Cured baby heirloom tomatoes
Baby basil
Smoked sea salt

Thanks in advance for your input,
Chef mike
post #2 of 3

Sometimes Google can be your friend: Hogfish Recipes

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 3
Thread Starter 
Don't need a recipe. Creating a dish. Just looking for feedback maybe advice from someone who has worked with hogfish before. Cooking techniques, etc. Dropped the basil, going to garnish with fennel frawns. And am going to braise fennel in milk, and finish roasted. And make a foam out of the braising liquid. Made pine nuts cream today and it was delicious. Thickened with Xanthan gum so it had a velvety texture. Can't wait to taste it all together.
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