i went to west palm over the weekend with a few dive buddies and among other things shot my 1st hogfish. it isnt a huge one, but definitely legal. ive had them once before and it tasted great, but i would prefer to not just fry it. im strongly leaning towards grilling it whole one way or another and it is currently on ice scaled and gutted. suggestions?
Stuff some citrus and other aromatics in the body cavity and then a some salt and a little black pepper on the outside and then roast it (around 400 degrees) whole either on a grill or in your oven. It's a great tasting fish as it is so don't go doing too much or you'll only take away from the fish itself.
"You don't always know where you stand till you know that you won't run away." ~Slipknot