Hogfish isn’t one of the most well-known fish of the sea and because of that they have been overlooked when it comes to good table fare. However, most anyone who has tasted hogfish will likely tell you it’s one of the best fillets you can eat. For those of us on the gulf side, this makes for great news. Hogfish off in the gulf can be caught year-round, making this a recipe that can be cooked anytime you would like.
If you aren’t up for catching your own wild hog, hogfish can be bought at various grocery stores and markets. The lightness of this fish allows it to pair really well with hearty vegetables. This simple yet delicious recipe is sure to be a hit for the whole family.
DIRECTIONS
Prep: 20 min.|Cook: 35-40 min.|Yields: 2 – 4 Servings
- Preheat oven to 450 Degrees
- While the oven is preheating, cut up the carrot, zucchini and squash into large cubes. Place the veggies in a large mixing bowl.
- In the bowl of veggies add 1 Tbsp of olive oil, salt, pepper and garlic powder to taste. Mix the veggies until well coated with the oil and seasoning.
- Place the mixed veggies on a sheet pan and roast in the preheated oven for 30 minutes. Be sure to toss the veggies halfway through to ensure even cooking.
- Now, while the veggies are roasting, cut the cherry tomatoes in half. You can reuse the bowl you mixed the other veggies in, by adding the tomatoes to the bowl.
- Mix the cherry tomatoes with 2 tbsp of olive oil and season to taste with oregano, garlic, salt and pepper. Stir until well mixed and set aside.
- Once the roasted veggies are done, remove them from the oven and set them aside to cool slightly.
- While the veggies are cooling heat a large skillet with 1-2 tbsp of olive oil over medium heat. Season the hogfish fillets with salt, pepper and garlic. Then place the fillets in the pan and cook for 2-3 minutes per side, or until the meat has become solid and flakey.
- Now that the veggies have cooled slightly add them to the bowl with the cherry tomatoes and stir, mixing them together.
- Finally, its time to eat. Plate the fish with a good size portion of ratatouille. Enjoy!
Notes
This particular recipe is rather flexible. If you dont have hogfish you can substitute with any other mild fish fillet. Additionally, the veggies can be interchangeable too. Feel free to add some eggplant or even add some potatoes into the mix.
If you are a creative cook, you can also switch up the seasonings if you wish. Fresh garlic vs garlic powder would add a more bold flavor. Like it spicy? Add some crushed red pepper flakes to the veggies for a kick.
