Serves 2
20 min
Herbed Hogfish from Islamorada
Recipe GLPR9e1b9ed9183c3a
Pan-seared fresh hogfish fillets with a vibrant herb topping of fresh parsley, thyme, oregano, garlic, and bright lemon notes. The fish is cooked skin-side down until golden and crispy, then finished with a baste of butter and a final sprinkle of aromatic herbs for an elegant, light seafood entrée.
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Ingredients
4 6-ounce portions fresh hogfish fillets, 6 ounces each
salt, to taste
black pepper, to taste
3 tablespoons fresh flat-leaf parsley, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano, finely chopped
2 garlic cloves, minced
1 teaspoon lemon zest
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice
Directions
Pat the hogfish fillets completely dry using paper towels. Season both sides evenly with salt and pepper.
In a small bowl, combine the chopped parsley, thyme leaves, oregano, minced garlic, and lemon zest. Drizzle in 1 tablespoon of the olive oil and mix until the herb mixture comes together. Set aside.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until the oil shimmers.
Carefully place the fillets skin-side down in the hot pan. Let them cook undisturbed for 3–4 minutes until the skin turns golden and crispy and the flesh becomes opaque about halfway up the side of each fillet.
Gently flip the fillets over. Add the butter to the pan and cook for 2–3 minutes, tilting the pan to baste the top of each fillet with the foaming melted butter as it cooks.
Reduce the heat to medium. Spoon the herb mixture evenly over the tops of the fillets and cook for 1 minute until the garlic becomes fragrant.
Squeeze the fresh lemon juice over the fish. Remove from heat and let rest for 1 minute before plating and serving.
