Hogfish Recipe with Adriatic Sauce
Inside: Learn how to choose the best snapper to make this easy hogfish recipe for a healthy family meal. Plus, learn more about this variety of snapper and how to choose it as the market.
This hogfish recipe was inspired by a memorable first bite at Chef Michael’s in Islamorada, in the Florida Keys. Lightly pan-seared and paired with a fresh, Adriatic-style sauce, it’s our at-home take on a dish that’s simple, elegant, and absolutely restaurant-worthy.
Hogfish is a reef fish that stands apart from other snappers thanks to its distinctive shape and delicate flavor. It has an elongated body, a sloping forehead, and a protruding snout used to root around its home (a beautiful reef, no doubt) for food—hence the name. Found in the Gulf of Mexico, the Atlantic, and Florida Bay, hogfish is prized for its mild, slightly sweet flesh and firm, flaky texture.
If you’ve ever vacationed in Florida, you know visitors clamor to romantic waterfront spots to enjoy the seafood bounty. Visitors from New York and Canada are prolific during season (November through April) enjoying sport fishing and saltwater fly fishing.
Chef Michael Ledwith uses the local fresh catch for this hogfish recipe, and it’s a winner.
This hogfish recipe keeps things refreshingly simple. Hogfish has a mild, slightly sweet flavor with a firm yet tender texture that cooks quickly and stays moist when treated gently. It doesn’t need heavy seasoning or complicated techniques—just good heat, a little oil, and a light hand.
You can grill it or pan-sear it with equally great results. Grilling adds a subtle smokiness, but if grilling fish makes you nervous, a nonstick or well-seasoned cast-iron skillet is completely fuss-free. The fish releases easily, cooks evenly, and gives you total control from start to finish.
If you enjoy this approach, be sure to check out some of my other snapper recipes like this Caribbean Grilled Yellowtail Snapper, and this Fresh Fish Ceviche made with snapper.
Why this recipe works:
- Hogfish’s natural flavor does the heavy lifting. Its mild, slightly sweet taste and tender texture mean you don’t need aggressive seasoning or complicated prep.
- High heat, short cook time. Whether grilled or pan-seared, cooking the fish quickly keeps it moist and prevents it from drying out.
- Flexible cooking methods. The recipe works just as well on the grill as it does in a skillet, making it accessible even if you’re hesitant about grilling fish.
- A bright, herbaceous sauce. The Adriatic-style sauce adds freshness and richness without overpowering the delicate fish, enhancing its flavor.
Ingredients:
- Fresh hogfish snapper – Mild, slightly sweet, and tender; best sourced from a trusted local fish market or seafood counter, especially in coastal areas.
- Salt and pepper – Simple seasoning that enhances the fish without overpowering its delicate flavor.
- Cilantro – Adds brightness and a fresh, green edge to the sauce.
- Italian parsley – Brings clean, herbaceous flavor and balances the cilantro.
- Fresh basil – Lends subtle sweetness and a soft aromatic note.
- Garlic – For a punch of allium flavor.
- Good olive oil – Creates a silky, spoonable sauce; use an extra-virgin one you enjoy.
- Hot sauce – Adds heat and tang; a bolder, hotter sauce brings more personality to the finished dish.
- Lemon juice – Brightens and lifts the herbs, keeping the sauce fresh and lively.
- Salt and pepper – Fine-tunes seasoning and brings all the flavors into balance.
For the fish for this recipe, I visited my favorite local fishmonger, Pop’s Fish and Ships in Deerfield Beach. They happened to have several spear-caught hogfish in their display case! They cleaned it to my specifications, fillets, skin on, and no scales, of course.
How to pan-sear hogfish snapper and make the Adriatic sauce:
- In a blender, combine the cilantro, parsley, basil, garlic, olive oil, hot sauce and lemon juice. Blend until smooth; taste for seasonings and adjust by adding salt and pepper, more hot sauce or lemon juice. For a thinner sauce, add a bit more oil. Set the sauce mixture aside.
2. Pat the hogfish fillets with a paper towel to dry any excess moisture. Season the fillets with salt and pepper.
3. Preheat the skillet over medium-high heat. Spray the pan with vegetable oil spray, add a tablespoon of olive oil, then lay the fish fillets in the pan. Cook for 3-4 minutes without touching or poking them. Flip the fish and cook for 2-3 minutes more; remove from the heat.
4. Transfer the cooked fish to a serving platter or plate individually.
5. Dress the fish with Adriatic sauce and serve.
Pro-Tips:
- Use only the freshest seafood. Fish should smell like the sea, never fishy. Source yours from a reputable fishmonger or order direct from Key Largo Fisheries (they will definitely have fresh snapper).
- Heat the pan before adding oil or fish. Adding fish to a cold or medium skillet will encourage sticking and tearing.
- Please make sure the fish is dried off before adding it to the skillet (again, to prevent sticking).
Swaps and Variations:
- Swap the fish. If hogfish isn’t available, use another mild white snapper, grouper, or even sea bass—look for something firm that holds up well to grilling or pan-searing.
- Change up the herbs. No cilantro fan? Lean heavier on parsley and basil, or swap in dill or chives for a slightly different but still fresh, herb-forward sauce.
- Adjust the spice. Use your favorite hot sauce, from vinegary Louisiana-style to Calabrian chile paste. For a milder version, dial it back and add a pinch of red pepper flakes instead.
- Make it richer. Add a tablespoon of butter to the olive oil when you cook the fish or serve it with compound butters instead of sauce.
- Make it extra citrusy. Add a bit of lemon zest to the sauce for brighter flavor, especially if serving the fish grilled.
- Pan sauce shortcut. Skip the blender and finely chop the herbs and garlic, then stir everything together by hand for a more rustic texture.
FAQs
A fresh catch of Hogfish (or any snapper) benefits from a simple preparation. It can be pan-seared or grilled, then dressed with a light sauce that enhances the fish’s flavor without masking it.
Though it might seem expensive, it’s a lot cheaper than buying a boat, rods, reels and bait, gassing up the boat and spending hours in the middle of the ocean hoping for a bite on the end of your hook. The fisherman did the work, so you pay the price.
Make ahead:
- Make the Adriatic sauce up to a day ahead of time. Store in an airtight container in the refrigerator.
Storage:
- Store leftovers in an airtight container for 2-3 days.
- Store fish and sauce separately if possible.
Reheating:
- Heat the fish in gentle 30-second bursts in the microwave until warmed through.
- Don’t overcook.
Freezing:
- I don’t recommend freezing prepared fish.
More Florida Keys seafood recipes you’ll love:
- Poached Fish (court bouillon)
- Mahi Mahi Sandwich (a Florida Keys favorite)
- Baked Swordfish Recipe
- Grilled Swordfish Steaks with Olive Relish
- Sweet & Spicy Tuna Poke Recipe
- Grilled Octopus
Hogfish Recipe
INGREDIENTS:
For fish
- 4 6 oz. portions of fresh hogfish snapper
- salt and pepper to taste
For Adriatic Sauce
- ½ cup cilantro
- ½ cup Italian parsley
- ¼ cup fresh basil
- 2 large cloves of garlic
- ½ cup good olive oil
- 2 tablespoons hot sauce The hotter the better.
- 1 lemon juice
- salt and pepper
DIRECTIONS:
For The Sauce:
- In a food processor, combine½ cup cilantro, ½ cup Italian parsley, ¼ cup fresh basil , 2 large cloves of garlic, ½ cup good olive oil, 2 tablespoons hot sauce, 1 lemon juice and puree until velvety.
- Taste and adjust seasoning with salt and pepper. If the sauce is too thick, slowly add more olive oil.
For The Fish:
- Dry4 6 oz. portions of fresh hogfish snapper with paper towels to remove any excess moisture. Season with salt and pepper.
To Grill:
- This fish can be grilled or pan fried. If you’re grilling, heat the grill to about 425°. Lightly brush the fish with olive oil and season with a little salt and pepper. Lay the fish on the grill (or if you have a fish grill pan, spray it with vegetable spray, place the fish inside trepan and grill fish for 3-4 minutes per side until cooked through but still tender and moist. Transfer to a platter.
To Pan Fry:
- Heat a nonstick skillet over medium high heat and add 1 tablespoon of olive oil to the pan. Season fish with a little salt and pepper on both sides. When the oil slicks across the pan, carefully place the fish in the pan and cook for 3 to 4 minutes. Turn the fish and continue to cook until the fish is cooked through and opaque, but still moist, about 2-3 minutes.
To Serve:
- When the fish is done, transfer it to a serving plate and lightly nap it with Adriatic sauce.
NOTES:
- Serve the sauce at room temperature. The sauce stays well in the refrigerator for up to a week.
- If you can’t find hog snapper, you can substitute other snapper, Mahi Mahi, tilapia, or other white fish.
NUTRITION:
“Pin It” For Later!
It was excellent. I made my own version of Fire Cider. I love the clean ingredients.
This sounds terrific. Can you give us an idea of proportions of ingredients for fire cider? Did I miss that in article?
Thank you. And thank you for the very informative article.
I used 1 cup of apple cider vinegar, 1 teaspoon of cayenne, a halved habanero pepper, 2 tablespoons of honey and 1/2 teaspoon of turmeric. Bring everything to a simmer for about 5 minutes and let it cool, then strain in a fine mesh strainer.
Nice! I’m pretty sure I’ve never had Hogfish snapper, Lisa…and who doesn’t love an ingredient that can only be found local to a region. I’ve never been to the Keys…and pretty sure I’m missing out!
In this day and age – where worldwide shipping is a “thing” anyone can have hogfish. I think Key Largo Fisheries ships!
I don’t think I’ve ever had hogfish. So curious now to try it!
It’s a type of snapper – very good.
I just returned from my first trip to the Caribbean, and the pictures we took there are stunning: you have some amazing sunshine down there! It’s great that you have such a ready supply of fresh fish to work with, too!
I’m not gonna lie – we are blessed with an abundance of seafood (that’s usually relatively inexpensive). My sister in law lives in Minnesota, and she tells me that she pays upwards of $25-30/pound for seafood.. yikes.
I’ve never had hogfish, but I’ll be looking for it now! And the sauce looks delicious and very versatile, too!
Hogfish is a type of snapper… if you can’t find it, you can substitute any firm white fish.
Oh I loved reading this post today, it’s my wedding anniversary and we honeymooned in the Florida Keys. Happy memories! Love alfresco dining and this looks beautifully fresh!
Happy Anniversary! Glad to bring back some good memories for you — we are in the Keys at least once a month, love it!
Gorgeous photos….I would to get away and take a trip down there. The fish looks fabulous..what a beautiful meal. xo, Catherine
Islamizada has a lot of beautiful spots and tons of delicious seafood!
Islamorada has a lot of beautiful spots and tons of delicious seafood!
I like it when fish is cooked in a simple way like this with a light sauce so you can really enjoy the fish. 🙂
So do I, Christine!
Oh man, GORGEOUS! This makes me want to take a vacation! Absolutely beautiful. 🙂
It’s spring break – you need to go!
Wow what gorgeous photos and scenery!! Wish I was there! And that snapper looks delicious!
Thanks, Sam! The Florida Keys are definitely worth a visit for the scenery and food!
Lately I can eat fish all the time. So delicious dish and I love that you added my favorite cilantro!
This recipe is really simple and delicious!
Oh, How I miss the Keys! 🙂 Great photos!
Thanks, Katrina!