Ingredients

• 2 4-ounce hogfish fillets
• 1 tablespoon Extravagonzo Red Chili Culinary Oil
• ½ teaspoon thyme
• 1 tablespoon Dave’s Ancho Powder 
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 teaspoon Extravagonzo Red Chili Culinary Oil for cooking
• ¼ cup white wine
• 1 cup sauerkraut, cooked / or 1 cup sautéed cabbage-jalapeno-garlic mixture (Recipe Below) / or 1 cup coleslaw
• 2 tablespoons Spicy Thousand Island Dressing
• 4 slices rye bread
• 2 slices Swiss cheese
• 1 teaspoon butter

Cooking Directions

1. In a mixing bowl, add hogfish with 1 tablespoon Extravagonzo Red Chili Culinary Oil and season with thyme, Dave’s Ancho Powder , garlic, salt and pepper to taste. Mix to coat the fish.
2. Heat a sauté pan to medium-high heat.
3. Add a teaspoon Extravagonzo Red Chili Culinary Oil and sauté hogfish about 1 minute to sear.
4. Add wine to deglaze and cook hogfish 2-3 minutes or until fish is cooked through.
5. Butter 1 side of each slice of bread.
6. Heat a separate pan to medium heat.
7. Sear the bread butter side down to get nice and toasty. Or, a toaster oven works great for this.
8. Transfer hogfish to bread with butter side on outside.
9. Top fish with cheese, sauerkraut/seared cabbage/cole slaw mixture (depending on your prefrence).
10. Add Spicy Thousand Island Dressing.
11. Lightly toast if desired.
12. Serve

Cabbage-Jalapeno-Garlic Ingredients

• 1 cup cabbage, chopped
• 1/4 cup Texas Sweet & Hot Jalapenos, chopped
• 1 teaspoon minced Catch a Fire Jalapeno Garlic
• 1 teaspoon Extravagonzo Red Chili Culinary Oil

Cabbage-Jalapeno-Garlic Cooking Directions

1. Heat a sauté pan to medium heat.
2. Add cabbage with Extravagonzo Red Chili Culinary Oil.
3. Cook 12-15 minutes until the cabbage is soft and brown.
4. Add Texas Sweet & Hot Jalapenos and cook about 4 more minutes.
5. Add Catch a Fire Jalapeno Garlic and cook 1 more minute.
6. Stir, remove from heat and serve.

recipe link for Spicy Thousand Island Dressing