Flattop Hog Snapper
| 2 | hog snapper fillets |
| ½ cup | white rice flour |
| 1 tablespoon |
canola oil |
| 1 tablespoon | butter |
| Kosher salt and fresh ground pepper | |
Lightly season fillet pieces with salt and pepper Dredge fillets in flour, shake off excess and set aside Add oil and butter to medium hot flattop griddle Lightly fry to golden brown about 2 minutes per side depending on thickness until cooked
| ½ cup | mayonnaise |
| 1 clove | garlic minced |
| 1 | lemon wedge |
| Pinch of cayenne pepper | |
| Kosher salt to taste | |
Mix all ingredients together well in a bowl
| 3 cups | day old cooked white rice |
| 2 cloves | garlic minced |
| ¼ cup | onion chopped |
| ¼ cup | red pepper chopped |
| ¼ cup | orange pepper chopped |
| 1 | jalapeno diced |
| ¼ cup | chicken broth |
| 1 tablespoon | canola oil |
Pour oil on medium hot flattop
Sautee garlic, onion, red/orange peppers and jalapeno
Add rice and heat stirring and flipping constantly
Pour chicken broth on to the rice and mix
Cook to desired doneness
Transfer rice to platter, place finished hog snapper strips on top of
rice and serve with aioli sauce
Serves 4 about 15 minutes
