Hogfish with Zellwood Farms Corn
- 1 tablespoon canola oil
- Two 3-ounce fillets hogfish, skin on and pin bones removed
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons corn kernels
- 2 teaspoons chopped shallots
Heat the oil in a medium saute over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down. Cook until translucent, then flip and add the butter. Cook until the butter is brown, and then add the corn and shallots. Saute for 2 minutes, and then baste the fish with the butter and shallot mixture and remove from the pan. Place the fish on a plate, and spoon the corn over.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.
Recipe courtesy of Chef E. Michael Reidt, Area 31 Restaurant, EPIC Hotel, Miami, FL