Plantain & Bacon Encrusted Hogfish

By Chef Robert Octela

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Ingredients

• 4 – 6 ounce filets of Hogfish
• 2 cups of crumbled bacon
• 3 cups of crushed plantain chips
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Coat or spray the fish pam High heat

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Andouille Mash Ingredients

• 4 lbs. Idaho® potatoes – 90 count
• 1/2 lb. shredded cheddar cheese
• 8 oz. Andouille sausage
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream

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Sautéed Spinach Ingredients

• 1 1/2 pounds baby spinach leaves
• 2 tablespoons good olive oil
• 2 tablespoons chopped garlic (6 cloves)
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter
• Lemon
• Sea or kosher salt

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Grilled Pineapple Relish Ingredients:

1 small pineapple, peeled, cut into 1/2-inch rounds, cored.

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• Canola oil
• Salt and freshly ground black pepper
• 4 green onions, thinly sliced
• 1 Serrano Chile, finely diced
• 3 tablespoons rice vinegar
• 1 tablespoon freshly chopped cilantro leaves
• Honey, to taste

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