- 4 Hogfish filets
- 1 stick of butter, softened
- 3 lemons: juice of 2 lemons including zest for the butter, the remaining lemon should be sliced and placed on the fish before grilling
- 2 Tbsp. Old Bay
Preheat a grill to medium high heat (350-400 degrees). While the grill heats up, make your compound butter by combining the butter with the lemon juice, zest and Old Bay with a stick blender. Spray the foil tray with nonstick spray, then add the filets. Add a generous amount of the butter to each filet, about 1 Tbsp. each.
Grill the fish on direct heat for 7-8 minutes or until the internal temperature has reached 145°F degrees (the fish will flake easily with a fork). Serve with my Charleston Coleslaw and you have a winning meal!
Notes: Hogfish cooks in a snap: place the fish on a double layer of heavy duty foil that is folded “up” on the edges so the butter doesn’t run off. Spray the foil with non-stick spray beforehand to ensure the fish does not stick.