Partner Post: The Florida Keys is home to five districts, each with their own personality and attractions that make visitors feel like they are a world away.
For fresh taste of the Atlantic, try this recipe for Islamorada’s spear-caught hogfish that let’s its clean flavors shine.
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When in Islamorada, Florida, be sure to try something that is hard to find anywhere else. For Chef Michael Ledwith, that is the locally spear caught hogfish. Over the years, Chef Michael and his team have prepared the fish hundreds of different ways, but when it comes down to it, cooking it simply is always his favorite. Try an easy preparation, like his Adriatic hogfish recipe, that lets the fish’s fresh, clean flavors shine. 
For more food and travel tips to exploring Islamorada, click here.
Herbed Hogfish from Islamorada
- Total Time: 20
- Yield: 2 servings 1x
Description
A simple pan-seared hogfish with fresh herbs that lets the fish’s clean, delicate flavor take center stage.
Ingredients
- 2 hogfish fillets (about 6-8 oz / 170-225 g each), skin-on
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, chopped
- Zest and juice of 1 lemon
- Kosher salt and freshly cracked black pepper, to taste
- 1 tbsp unsalted butter
Instructions
- Pat the hogfish fillets dry with paper towels. Season both sides generously with salt and pepper.
- Combine the parsley, thyme, oregano, garlic, lemon zest, and 1 tbsp of the olive oil in a small bowl to make the herb mixture. Set aside.
- Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Place the fillets skin-side down in the pan and cook without moving for 3–4 minutes, until the skin is golden and crisp and the flesh has turned opaque halfway up the sides.
- Flip the fillets, add the butter to the pan, and cook for 2–3 minutes more, basting the fish with the melted butter as it cooks.
- Reduce the heat to medium, spoon the herb mixture over the fillets, and cook for 1 minute until the garlic is fragrant.
- Squeeze the lemon juice over the fish and remove the pan from the heat. Rest for 1 minute before serving.
Notes
- Hogfish is a mild, sweet-fleshed reef fish caught by spear in the Florida Keys — if you can’t find it locally, a fresh grouper or snapper fillet is the closest substitute.
- Keep the preparation simple: the goal is to let the fish’s natural flavor come through, not overwhelm it with the herb crust.
- Do not overcook — hogfish is done when the flesh flakes easily at its thickest point and is just opaque throughout.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
Frequently Asked Questions
What type of fish should I use for this recipe?
This recipe specifically calls for spear-caught hogfish, which is known for its clean flavors. If you can’t find hogfish, consider using a mild, flaky white fish as an alternative.
How should I prepare the hogfish before cooking?
Before cooking, ensure the hogfish is cleaned and scaled properly. Pat it dry with paper towels to help achieve a nice sear when cooking.
What cooking technique is recommended for the hogfish?
For this recipe, a simple pan-searing technique is recommended, which allows the fresh flavors of the hogfish to shine through without overpowering it.
