Nikki's Citrus Hogfish with Coconut Rice and Blistered Green Beans
Benjamin Hadfield Mar 31, 2026
Citrus Hogfish with Coconut Rice and Blistered Green Beans
A light, bright Florida dish that feels special without being complicated.
Story
This recipe feels like the life Nikki and I built together.
After years in the corporate world, I stepped away from that chapter and into something much more meaningful. Together, we bought our dive shop in Florida and started building a life around the water, the sunshine, and the slower, sweeter rhythm we had always hoped for. We had loved coming here for years, but living here — diving here, working side by side, and soaking in all the local flavor — has made us fall in love with Florida in a whole new way.
This dish reminds me of that season of life. It is simple, fresh, and a little tropical — the kind of meal that comes together easily after a long day at the shop, but still feels like something worth sitting down and savoring. It has the brightness of citrus, the freshness of the coast, and just enough elegance to turn an ordinary evening into something that feels like a date.
That is one of my favorite things about cooking for Nikki. It does not have to be complicated to feel special. Sometimes the best meals are the ones that reflect the life you are living: uncomplicated, beautiful, and full of flavor. This is one of those recipes for us — a little taste of retirement, adventure, and the Florida life we are so grateful to share.
Menu-Style Description
Citrus Hogfish with Coconut Rice and Blistered Green Beans
Pan-seared hogfish finished with a fresh orange-lime butter, served over light coconut rice with blistered green beans.
Ingredients
Serves 4
For the fish
- 1 1/2 to 2 lb hogfish fillets
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
For the coconut rice
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/2 teaspoon salt
For the green beans
- 12 oz fresh green beans, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- squeeze of lime
Optional garnish
- chopped cilantro
- lime wedges
- thin orange slices
Directions
1. Make the coconut rice
In a saucepan, combine:
- jasmine rice
- coconut milk
- water
- salt
Bring to a light boil, stir once, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 more minutes. Fluff with a fork.
2. Cook the green beans
Heat a skillet over medium-high heat. Add olive oil and green beans. Season with salt and pepper and cook for 5 to 7 minutes, stirring occasionally, until they are blistered and just tender. Finish with a squeeze of lime.
3. Season the fish
Pat the hogfish dry. Season both sides with salt, pepper, and paprika.
4. Sear the fish
Heat olive oil and butter in a skillet over medium-high heat. Add the fish and cook for about 2 to 3 minutes per side, depending on thickness, until lightly golden and just cooked through.
5. Finish with citrus
Reduce the heat slightly and add the orange juice and lime juice to the pan. Spoon the warm citrus butter over the fish for about 30 seconds.
6. Plate
Spoon the coconut rice onto each plate, place the hogfish on top or alongside, and serve with the blistered green beans. Garnish with cilantro, lime wedges, or a thin orange slice if desired.
Why this works
It is:
- easy enough for a weeknight or Sunday afternoon
- pretty enough for date night
- light, fresh, and Florida-inspired
- simple to make without losing that “special occasion” feel
