- 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.