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| SAUTEED HOGFISH |
| Yields: 2 servings |
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| INGREDIENTS |
2 fillets of Hogfish (about 7 oz. each), skinned, de-boned
3 T olive oil, for sautéing
1 C seasoned flour, for dusting
1/4 C white wine, dry
2 shallots, minced
2 garlic cloves, minced
1 red bell pepper, roasted, seeded, diced
2 green onion, sliced thin
1/2 C Italian parsley, flat leaf, washed, stemmed, minced
1/4 C heavy cream
2 T butter, whole, cubed, cold
2 oz lemon juice, fresh squeezed
pinch salt and pepper
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| METHOD |
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Season the fish fillets with salt and pepper and dust with the
seasoned flour.
Heat a large non-stick skillet on high heat and add the oil. When the oil begins to haze, add the fillets skin side down. Reduce the heat to medium high and cook for one to two minutes, turn the fillets and cook another two to three minutes until just done. Remove the fillets from the pan and place in the center of serving dish.
Pour off excess oil from the pan and return it to medium high heat. Add in the shallots and garlic and sauté until lightly golden.
Deglaze with the white wine and reduce by half.
Add in the heavy cream and bring to a boil reducing the amount of the liquid by half again.
Add the lemon juice and remove from the heat. Quickly stir in the whole butter and check for seasoning.
Whisk in the chopped parsley and the sauce may then be ladled over the top of the fish fillets and garnished with lemon.
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