Hog fish is a delicate white fish and like other white fish, it can be cooked in many ways such as grilled, pan fried, broiled or baked. The filet of a hog fish is thinner than most other white fish so it cooks up quickly but the flavor of the fish pairs well with other ingredients such as tomatoes, lemon, basil or bay. Serve a side of salad, brown rice or sauteed vegetables with the hog fish to make a complete, healthy meal.
Preheat the grill to high heat.
Drizzle olive oil over the hog fish and season it with salt and pepper to taste.
Place the hog fish on the grill and cook it for about 4 minutes.
Flip the fish over and cook it for another 4 minutes.
Preheat a skillet with 1 tablespoon of olive oil over medium-high heat.
Set up three shallow bowls: one with 1/4 cup of all-purpose flour, another with one lightly beaten egg and the last dish with 1/4 cup of breadcrumbs.
Dredge the hog fish in the flour and shake off the excess flour.
Dip the hog fish in the beaten egg and then coat the fish with the breadcrumbs.
Place the hog fish in the skillet and cook it for about 3 minutes on each side.
Preheat the broiler to 500 F.
Drizzle the hog fish with olive oil and season it with salt and pepper to taste.
Place the hog fish on a broiler sheet and cook it for 4 minutes on each side.
Preheat the oven to 400 F.
Coat the bottom of a baking dish with nonstick cooking spray.
Season the hog fish with salt and pepper to taste.
Place the hog fish in the baking dish and top the fish with 10 ounces of seasoned diced tomatoes, 2 or 3 slices of onion or lemon or 5 ounces of salsa.
Cook the hog fish in the oven for 15 minutes or until the fish flakes with a fork.
Grill hog fish on a wood plank, such as hickory, cedar or oak for added flavor.
Season the hog fish with 1/4 teaspoon of dried herbs such as basil, rosemary or parsley or a sprinkling of garlic powder, onion powder, Bay seasoning or a spicy rub.