- 4 6-7 oz Hog Snapper fillets (skin off)
- 1 Tablespoon extra virgin olive oil
- 1/2 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 can of pineapple tidbits
- 1 Tablespoon mild sweet chili sauce (asian product)
- 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 seasoned salt or Cajun spice
- Kosher salt
- Black Pepper
Make the sauce
- In a small saucepan, warm olive oil over medium heat.
- Saute onion, bell pepper and bell pepper for 4-6 minutes, then add garlic.
- Saute garlic with onion mixture for another 30 seconds.
- Add fresh squeezed lime juice, pineapple tidbits (with liquid), sweet chili sauce, brown sugar, and chili powder to onion mixture. Stir well.
- 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.
- Stir in 2 tablespoons of butter, until melted. Reduce heat to low.
Cook the fish
- Melt remaining 2 tablespoons butter in a non-stick skillet over medium high heat.
- Season the Hogfish fillets with kosher salt and black pepper.
- Mix seasoned salt or Cajun spice in with flour.
- Dredge Hogfish fillets in seasoned flour.
- Once butter in pan is melted and sizzling, add Hogfish fillets to pan.
- Cook 2-4 minutes on each side, or until fish is cooked through.
- Plate fish and scoop Pineapple Chili Lime Sauce over fillets. Garnish with slice of lime.
Click below for a pdf of:
Hog Snapper with Pineapple Lime Chili Sauce