Pecan Crusted Hogfish
Chef Justin is taking you to hog heaven with a tasty recipe for Pecan Crusted Hogfish.
INGREDIENTS
4 six ounce Florida Hogfish fillets (snapper or grouper can be substituted)
1 cup Panko breadcrumbs
1/2 cup Florida pecans, crushed
Sea salt and fresh ground pepper to taste
3 eggs, beaten in bowl
Olive oil for cooking
PREPARATION
Preheat a large sauté pan over medium heat. Combine panko and crushed pecans on a plate. Lightly season each fillet with salt and pepper. One at a time, place each fillet top side down in the beaten eggs, then into the pecan mixture. The goal is to only bread the top of each fillet. Once all the fillets are breaded, add a small amount of olive oil to the preheated sauté pan. Carefully add each breaded fillet, to the sauté pan breading side down. Cook the fillets for 3 to 5 minutes on each side or until completely done throughout. Remove fillets from pan and serve warm.
INGREDIENTS
4 six ounce Florida Hogfish fillets (snapper or grouper can be substituted)
1 cup Panko breadcrumbs
1/2 cup Florida pecans, crushed
Sea salt and fresh ground pepper to taste
3 eggs, beaten in bowl
Olive oil for cooking
PREPARATION
Preheat a large sauté pan over medium heat. Combine panko and crushed pecans on a plate. Lightly season each fillet with salt and pepper. One at a time, place each fillet top side down in the beaten eggs, then into the pecan mixture. The goal is to only bread the top of each fillet. Once all the fillets are breaded, add a small amount of olive oil to the preheated sauté pan. Carefully add each breaded fillet, to the sauté pan breading side down. Cook the fillets for 3 to 5 minutes on each side or until completely done throughout. Remove fillets from pan and serve warm.