after adding an item to your cart, click here to continue shopping.

after adding an item to your cart, click here to continue shopping.

after adding an item to your cart, click here to continue shopping.

  • DO WE DELIVER TO YOUR AREA? FIND OUR ORDER DELIVERY LOCATIONS HERE.

Navigate to the Tom's Awesome Seafood LLC homepage

NEED A DELIVERY?
Find our schedule here

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

Seared Hogfish with Ginger Lime Butter


Ingredients
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
Instructions
  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.
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.

Recipe courtesy of Nicole Coudal
https://www.mydeliciousblog.com/seared-hogfish-wit...