Recipes, Spring 2018 Plantain & Bacon Encrusted Hogfish June 30, 2018 By Chef Robert Octela Ingredients 4 – 6 ounce filets of Hogfish2 cups of crumbled bacon3 cups of crushed plantain chips1 teaspoon salt1/2 teaspoon pepperCoat or spray the fish pam High heat Andouille Mash Ingredients 4 lbs. Idaho® potatoes – 90 count 1/2 lb. shredded cheddar cheese8 oz. Andouille sausage1/2 teaspoon salt1/2 teaspoon ground black pepper6 tablespoons unsalted butter1/2 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 pepper1 tablespoon unsalted butterLemonSea or kosher salt Grilled Pineapple Relish Ingredients: 1 small pineapple, peeled, cut into 1/2-inch rounds, cored. Canola oilSalt and freshly ground black pepper4 green onions, thinly sliced1 Serrano Chile, finely diced3 tablespoons rice vinegar1 tablespoon freshly chopped cilantro leavesHoney, to taste Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window) Previous Chilled Shrimp & Salmon Salad Newer Creole Bruschetta Leave a Reply Cancel replyYou must be logged in to post a comment.