Hooked (34 South Etna Avenue in Montauk) is a popular eatery founded by husband-and-wife team Brian and Jillian Mooney, now in its eighth season. With over two decades of experience at the iconic Clam Bar at Napeague before opening in 2018, Brian continues to bring expertise in fresh, local seafood thanks to his strong relationships with Montauk fishermen. Jillian, a former partner at Herb’s Market, also contributes her extensive background in the food business.
A handful of simple ingredients, some store-bought items, super fresh, local fish, and a well-oiled grill make for a winning summertime-style taco spread. (Photos by Doug Young)
Offering a diverse menu catering to various tastes, with take-out and casual picnic table dining options, seafood lovers can enjoy Hooked’s expertly prepared classics like chowders, lobster rolls, fried calamari, steamed mussels and a raw bar. For those preferring other options, the “off the hook” menu includes burgers, BBQ baby back ribs, grilled chicken sandwiches and veggie burgers. A dedicated “guppy menu” ensures kids have plenty of choices.
Despite the increasing number of restaurants in the area and rising costs, Hooked remains committed to offering affordable prices by focusing on volume and a broad menu that ranges from upscale seafood to more casual fare. Their mantra is “no frills, keep it simple,” emphasizing the freshness of their local ingredients. “At the end of the day, we’re all buying the same fish out in Montauk,” says Brian, “we’ve kept our prices low because when we opened up this place in the beginning, we were kind of gearing towards families, and blue-collar people that have come to Montauk for years.”
Husband-and-wife owners Brian and Jillian Mooney strive to bring affordable, no-frills, yet delicious and crowd-pleasing eats to Montauk. (Photos by Doug Young)
A popular item is their mahi-mahi fish taco, grilled to perfection atop the surprising crunch of broccoli slaw, drizzled with sriracha mayo on a corn tortilla, a new addition to the original flour tortilla, as Gillian explains to “offer a gluten-free option.”
The Mooneys, who have generously shared their fish taco recipe with Southforker, advise the home cook to “generously oil your grill to prevent sticking when preparing flaky fish like mahi-mahi.”
As summer approaches, Gillian feels the popularity of the menu staple is its adaptability to hot weather. “It’s not a huge, fill-you-up type of dish. It’s kind of light.”
Grilling for Father’s Day? Set up a build-your-own taco station for guests to help themselves. Offering homemade mango salsa is non-negotiable.
‘Hooked’ mahi-mahi fish tacos with mango salsa
Ingredients
- 6-inch corn tortillas
- 3 lbs fresh mahi-mahi fillets
- broccoli slaw (shredded, store bought is fine)
- sriracha mayo
For mango salsa
- 1 ripe mango, diced
- 1 tbsp red bell pepper, diced
- 2 tbsp red onion, diced
- 1 tbsp jalapeno, diced
- 1 tbsp cilantro, chopped
- 1 tbsp lime juice
Directions
- Make the mango salsa by combining all salsa ingredients in a large bowl. Refrigerate and allow to marinate at least 1 hour.
- Cut mahi fillets into four 5-ounce pieces and cook 3-4 minutes per side on a well oiled grill. Remove and cut in half lengthwise.
- Place a layer of broccoli slaw onto each tortilla. Top with ½ piece of grilled mahi, followed by 1 tbsp mango salsa on top and a generous drizzle of sriracha mayo. Serve with lemon or lime slices on the side.
