Heavenly Hogfish and Tomatoes: A Recipe From Linda Gassenheimer
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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