Description
A simple pan-seared hogfish with fresh herbs that lets the fish’s clean, delicate flavor take center stage.
Ingredients
Scale
- 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