It's All About the Hog, Fish That Is!

Here in the "Sunshine State" we all start sweating this time of year. I don't care where up north you are from or if you, like myself, are a native Floridian, YOU SWEAT. So a nice, cool spring food and wine pairing is a great way to beat the spring heat. I can't tell you how many times I have debated having a crisp salad over firing up the Weber and standing in the direct line of smoke that seems to follow me wherever I go. I crank up some Norah Jones or Sade invite some friends over and start the springtime ritual of food and wine pairings officially named "Spring Fling". Now my winter foodie parties are much heavier than the ones in the "warm" months and I really enjoy the fresh locally grown produce from our local Farmer's Market to make light and interesting dishes. So I start my Saturday shopping at our downtown Farmer's market for some fresh Florida produce. Now it is hard to get me out of there as I love the vibe a Farmer's Market gives out. Live music, the aroma of fresh herbs and the bright color palate of peppers, it stimulates my senses. Next is a trip to Merrick Seafood to pick up my catch of the day. I do live on a Gulf Access canal and I am not scared to catch my own fish but it seems catfish and mullet are all that want to nibble on my bait so I am forced to rough it and grab some tasty, fresh fish from Merrick Seafood here in the Cape. Now I really love visiting Amy at Merrick. She always knows how to upsell to me and I love sharing my recipes with Amy and the staff. This Merrick Long Island family owned seafood market in the heart of SE Cape is the best fish market around. From fresh, Florida (sustainable peeps) shellfish and fish to hearty Maine Lobsters (not so sustainable but delish) Merrick Seafood aims to please. GET THERE EARLY!!!!! I have found that when I procrastinate and get there a couple hours before closing the pickins' are slim so take my advice and call ahead and reserve your order or get there when they open to pick your fish. The real trick is timing and getting the elusive Hog Snapper or Hog Fish, as us Crackers call it, before it disappears. Us Floridians' know the delish factor of Hog Snapper but for my up north friends good luck trying to find this spear caught fish. So today I want to pay tribute to my favorite fish, The Hog Snapper! Hog Snapper is highly-prized for it's firm, alabaster flesh which flakes apart nicely. The flavor is mild with subtle sweet undertones. Although many purists would maintain it should only be prepared pan-seared with a little olive oil, salt and pepper, Hogfish is a very versatile fish and works well whether baked, grilled, marinated, or smothered in a tasty sauce. Now you are not going to find this fish at you local grocer you really have to do some research and make some calls to local fish mongers and if they say "yes it's in" be prepared to leave right then and there to go get it as it sells out rather fast. So today's recipe is one of my favorites, "Hog Snapper in a Pineaplle Chili Lime Sauce" paired with a nice crisp Vinho Verde wine will make a most excellant main dish for your next Foodie Spring Fling.

Tasty Tastings Everyone!!!!!!!

Freshly Speared Florida Hog Snapper with Pineapple Chili Lime Sauce

INGREDIENTS

4 - 6 to 7 oz. Hogfish fillets (skin off)
1 tablespoon extra virgin olive oil
1/2 an onion, diced
1/4 red bell pepper, diced
1/4 green bell pepper, diced
1/4 teaspoon crushed red pepper
1 large clove garlic, diced
Juice from half a lime
8 oz. fresh chopped pineapple

2 oz. pineapple juice

1 tablespoon mild sweet chili sauce

1 Tablespoon brown sugar
1/2 teaspoon chile powder
4 Tablespoons butter (2 for fish, 2 for sauce)
1/2 cup flour
1/2 tablespoon Cajun spice
Kosher Salt
Black Pepper

The Sauce

1. In a small saucepan, warm olive oil over medium heat.
2. Saute onion, bell pepper and bell pepper for 4-6 minutes, then add garlic.
3. Saute garlic with onion mixture for another 30 seconds.
4. Add fresh squeezed lime juice, pineapple, pineapple juice, sweet chili sauce, brown sugar, and chili powder to onion mixture. Stir well.
5. Reduce heat and simmer, stirring often, for 15+ minutes, until pineapple has broken down and liquid is reduced to a syrup. Be careful not to burn during last few minutes.
6. Stir in 2 tablespoons of butter, until melted. Reduce heat to low.

The Fish
1. Melt remaining 2 tablespoons butter in a non-stick skillet over medium high heat.
1. Season the Hogfish fillets with kosher salt and black pepper.
2. Mix seasoned salt or Cajun spice in with flour.
3. Dredge Hogfish fillets in seasoned flour.
5. Once butter in pan is melted and sizzling, add Hogfish fillets to pan.
6. Cook 2-4 minutes on each side, or until fish is cooked through.
7. Plate fish and scoop Pineapple Chili Lime Sauce over fillets. Garnish with slice of lime.