Heavenly Hogfish and Tomatoes: A Recipe From Linda Gassenheimer

​This week we featured a two-part interview with chef and author Linda Gassenheimer, who's latest book, "The Flavor of The Florida Keys", hit stores last month. Check out the other parts here and here. Linda agreed to share a recipe from her new book with Clean Plate Charlie readers.

Courtesy of Linda Gassenheimer

Heavenly Hogfish and Tomatoes

​ ​Heavenly Hogfish and Tomatoes

Hogfish is a very delicate fish. The fillets are thin and if overcooked become rubbery. Any type of delicate white fish fillet such as flounder can be used. A general rule for cooking fish is about 8 minutes per inch of thickness. This time will prevent overcooking the fish. The fish will continue to cook slightly after it is removed from the heat.

1/4 cup plus 2 tablespoons butter, divided use

1 1/2-pound hogfish fillets

Juice from 1 lemon

Salt and freshly ground black pepper to taste

2 tablespoons chopped chives

6 garlic cloves, crushed

1/2 cup sliced shallots

2 cups diced tomatoes, about 1/4 inch

1/4 cup white wine

1 tablespoon mango puree (optional)*

Heat 1/4 cup butter in a large skillet over medium-high heat. Add hogfish and saute 4 minutes. Remove to a plate and drizzle lemon juice and add salt and pepper to taste over fillets. Sprinkle with chopped chives. Cover with foil to keep warm.

Add remaining 2 tablespoons butter to same skillet. Add garlic and shallots. Saute 1 minute. Add white wine. Cook 1 minute. Add tomatoes Cook 2 minutes or until liquid is absorbed. Stir in mango puree. Add salt and pepper to taste.

Divide hogfish among 4 plates and spoon tomatoes over the top and on the side. Serves 4.

*Mango puree can be found frozen in some markets. Pureed pineapple or ripe peaches can be used instead.

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