I have been spearfishing for years and have shot and cooked hundreds of hogs. Grilled is the way to go but honestly you can cook hogfish anyway you like and it still comes out good. Here are two to try out. If you have a cast iron skillet it really helps. Throw the skillet on the grill for 5-8 minutes ... let it get about 250 -300 degrees. Coat one side of the hogfish with melted butter by brushing it on, then put one light coat of garlic powder followed by a good coat of creole seasoning. Put it seasoning down on the hot skillet for 5 minutes ,then flip over on the grill (off the skillet) for 5-7 minutes untill cooked.... Another favorite is to take the fillets, wrap them in tin foil leaving room to put in a half cup of high quality white wine mutiple types of pepers, minced garlic and 5 or 6 lemon wedges along with what ever other spices you might like, but don't go too crazy. Hope this helps