Chef Nick Huckabee: Hog Snapper w/Carolina rice and grilled squash.
Restaurant: Bliss in Murrells Inlet, SC
Hog snapper with carolina plantation pecan rice pilaf grilled squash finished with a blueberry compote and grilled peaches.
The recipe consists of a 6 oz portion of hog fish,
1/2 cup of rice 1 cup of chicken stock,
1/4 cup of chopped and toasted pecans,
1 yellow crocked neck squash,
1/2 pint of blueberrries,
1 tbsp cayenne pepper,
1 tbsp of brown sugar,
1 tsp of fresh chopped basil,
1 beautiful carolina peach.
How to: To cook the rice bring the chicken stock to a rolling boil and add the rice. reduce the heat to low and cover for 20 minutes. Season with salt and pepper and let rest.
The next thing is to get begin cooking the blueberry compote.
In a small sauce pan add the blueberries, brown sugar, and cayenne pepper. Bring these ingredients to a low simmer and stir occasionally for a cooking time of about 25 minutes. Add in the fresh chopped basil and season lightly with a little salt.
For the hog fish and squash you will need a little olive oil, salt, pepper, and garlic powder. Cut the squash into rings and lightly coat them with your seasonings. The hog fish should also be lightly coated with oil and your seasonings.
Cut the peach into wedges and season very lightly with just a pinch of salt and sugar. Grill the fish, squash and peaches over medium heat for approximately 8 to 10 minutes depending on the grill.
Last you will need to add your chopped pecans to the rice. Serve the fish over the rice with the grilled squash on the side, a tsp of blueberry compote over the fish and grilled peaches for the garnish. ENJOY!