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Categories:Viewed: 32 - Published at: 3 years ago
Ingredients
- 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
Method
- 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.
