Tuesday, September 13, 2011

Wild Caught Hogfish Recipe

When deciding on what to make for dinner tonight I only knew of 1 main ingredient... The Fish!  In typical fashion I turned to my friend google for guidance.  I found this recipe for yellowtail on epicurious and decided to give it a try.  Chopping the fruits and veggies for the salsa was a breeze and then came the fun part... the egg wash.  I made an assembly line with the gluten-free flour, the eggs, and the macadamia nuts.  I then placed the fish in avocado oil in a non stick pan over high heat and browned each side for 2 minutes.  I then put them in the oven for 7 minutes.  After the timer went off, I let them rest outside of the oven for a few minutes before plating.

 The beautiful colors were not to be out done by the amazing flavors... I know it seems silly or like too much to plate your food on a Tuesday but I think it should always look as good or better than it tastes.  I am often guilty of being overly obsessed in how the photo will come out. 

Macadamia Nut Crusted Hogfish with a Mango-Papaya Salsa

 I have included the recipe below if you want to give it a try yourself. On a scale of difficulty from 1 to 5 I'd say it was about a 2... 


  • 2 large red bell peppers, cut into 1/4-inch pieces
  • 1 mango, peeled, pitted, cut into 1/4-inch pieces
  • 1/2 papaya, peeled, seeded, cut into 1/4-inch pieces
  • 1 cup finely chopped fresh cilantro
  • 1/2 small red onion, finely diced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon finely chopped garlic
  • 1/4 teaspoon cayenne pepper

  • 1/2 cup all purpose gluten-free flour
  • 2 large eggs
  • 3 cups macadamia nuts
  • 6 6-ounce yellowtail or red snapper fillets (in my case, hogfish)
  • 4 tablespoons avocado oil


Combine first 10 ingredients in large bowl and stir to blend. Season salsa to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Preheat oven to 350°F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. (I chopped them by hand because the food processor made them into a paste) Transfer nuts to another bowl. Sprinkle fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet.

Bake fish until just opaque in center, about 7 minutes. Divide salsa among 6 plates. Top with salsa and serve.
If you like what you're seeing, please leave a comment so that I know you were here.... 


The Accidental Chef,


  1. Hi Marylin, thanks for sharing this on FB! If you would like to have it on the site, we would love to show it off! You can submit it here:
    http://www.chowstalker.com/add-your-chow/ !

  2. Fantastic Patty! I just posted it on the site... Thank you for the comment! Even got my own chowstalker badge... =)