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RECIPES
Triple Tail Filets with Horseradish Crust
by Pitmaster Marcio Borguezan, Hog Addiction BBQ
Marcio Borguezan is a 2019 Memphis in May Whole Hog World champion
He’s also the Lead Pitmaster @ Hog Addiction BBQ and the current 2022 Hogs For the Cause Grand Champions. He loves to cook Hogs, teach and inspire new cooks. “As Pitmaster I have the responsibility to build the next generation of BBQ Sport”
INGREDIENTS
- Salt and pepper
- 2 triple tail filets
- 1 small jar of horseradish
- Small Box of bread crumbs
- 1/3 cup of grated Parmesan cheese
- 1/3 cup of bread crumbs
- Hand full of capers
- 8 garlic gloves
- 1 stick of butter
- 8 oz Angel hair pasta
INSTRUCTIONS
- Salt and pepper fish filets to your liking
- For the crust, drain a small jar of horseradish
- Add parmesan, bread crumbs and capers and lightly mix together
- For the pasta, melt butter and add garlic
- Cook it slowly until garlic dissolves into a past
- Add cooked angel hair pasta to it and toss
- On a griddle or skillet form your crust to the same size as the fish fillet about 1/4 of an inch thick
- Let it cook until it crusts over
- Once cooked, layer you fish with it on both sides
- Finally add pasta and enjoy
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