Recipes,  Spring 2018

Plantain & Bacon Encrusted Hogfish

By Chef Robert Octela


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

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

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

Grilled Pineapple Relish Ingredients:

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


  • 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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