2 Hogfish fillets, skinned, de-boned, dried with a paper towel
1 Tb. olive oil
1 Tb. unsalted butter
Kosher salt
Freshly ground black pepper
For the Ginger-Lime Compound Butter:
1 stick unsalted butter, room temperature
2 Tb. fresh ginger, peeled & grated
Zest of one lime
Zest of one lemon
2 Tb. fresh parsley (flat leaf or curly), minced
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
For the Mango-Cucumber Salsa:
½ c. fresh mango, cut into small pieces
½ c. English cucumber, cut into small pieces (if using a regular cuke, peel & remove seeds before chopping)
¼ c. scallions, sliced thinly
2 Tb. red bell pepper, minced
1 tsp. fresh lime juice
1 tsp. honey
Salt and pepper to taste
Instructions
Prepare the compound butter by combining all ingredients in a mixing bowl and stirring until well combined. Transfer to a small serving bowl (for easy scooping) and refrigerate until ready to serve. OR place the butter on a piece of parchment paper or plastic wrap and tightly roll into a narrow log. Pinch ends of the log and refrigerate at least one hour (this method allows you to slice off a few servings at a time). You can even freeze what you don’t use, up to 6 months.
Prepare the salsa by mixing all ingredients together then refrigerating about 1 hour.
When ready to cook the fish, heat a non-stick skillet to medium/high and add olive oil and butter.
Lightly salt & pepper each fillet, then place in pan. Since the fillets are usually thin, it only takes about 1-2 minutes on each side.
Remove to serving dish and, while hot, top with a generous amount of butter.
Serve alongside pretty green lettuce topped with the Mango-Cucumber Salsa.
Notes
Compound Butter may be kept in the refrigerator for up to 1 week (but it probably won't last that long because it's so yummy!). It can also be frozen (in a tight container) for up to 6 months.