Tonight we are serving up Blackened Hogfish Baja Tacos!
Hogfish, generally not found outside of the Florida Keys, and is said to be one of the best tasting fish in the Keys. It combines a perfect combination of texture and flavor, sweeter than Grouper, flakier than Mahi Mahi, and as rich as Scallops. We are using it tonight instead of Tilapia for our Blackened Baja Tacos.
Living here at the southeast coast of the US we have access to a plentiful bounty of seafood. Since Hogfish is somewhat unusual in our area, we were fortunate to find it available when I ordered.
I love recipes that come together quickly for dinner and this should be perfect. Blackened seasoning is not something I keep on hand so I am trying out a recipe from Cooking Light, and I had the ingredients on hand. I have already mixed up the seasoning. They are:
- 1 1/2 tsp, paprika
- 1 1/2 tsp. brown. sugar
- 1 tsp. dried oregano
- 3/4 tsp garlic powder
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/4 tsp. ground red pepper
The recipe calls for 4 (6 ounce fillets) so I will have extra seasoning.
The tacos I am using tonight are 6″ flour tortillas and the fish will be topped with a few thin onion slices and either pineapple salsa or tomato salsa.
The wine tonight is a crisp, dry white from Portugal. The tropical citrus notes and aroma should pair well with this dish.