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Home > Recipes > Hogfish Recipes > Seared Hogfish with Ginger Lime Butter

For the Hogfish:
  • 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
  1. 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.
  2. Prepare the salsa by mixing all ingredients together then refrigerating about 1 hour.
  3. When ready to cook the fish, heat a non-stick skillet to medium/high and add olive oil and butter.
  4. 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.
  5. Remove to serving dish and, while hot, top with a generous amount of butter.
  6. Serve alongside pretty green lettuce topped with the Mango-Cucumber Salsa.
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.

Recipe courtesy of Nicole Coudal