RECIPE OF THE MONTH
Hogfish with Key Lime Butter Sauce

Fish Preparation 

• 4 (4-ounce) skin-on hogfish fish fillets
• 1/2 cup panko bread crumbs
• 2 tablespoons extra-virgin olive oil
• 1 ripe tomato, seeded, chopped small
• 2 scallions, cleaned, finely sliced (green and white parts, green garden onions are fine too)
• 1/4 cup roasted red pepper, diced small
• 1/3 cup shredded parmesan cheese

1. Prepare and have warm white wine-Key lime sauce before cooking fish.
2. Rinse fish and pat dry with paper towels.
3. Spread bread crumbs in a baking pan or pie plate. Press fish into crumbs on both sides to coat well. Place fish on baking pan and refrigerate for 30 minutes
4. Heat a nonstick griddle or cast-iron griddle over medium heat. Once hot, add oil. When oil is heated, add fillets, cooking in two batches. Cook each fillet 5 to 7 minutes per side, depending on thickness of fish, or just until done. Do not overcook.
5. Sprinkle each fillet with chopped tomato, scallions and roasted red pepper; sprinkle grated cheese over top. Spoon white wine-Key lime sauce over all and serve hot.
6. Note it is also good without the roasted red pepper.

Makes 4 servings.If less just reduce the toppings and sauce. So easy!

White Wine Key Lime Sauce

• 1 tablespoon olive oil
• 1 shallot, chopped roughly or green garden onion
• 1/2 cup dry white wine
• 1/4 cup chicken stock (note we tried it without the chicken stock and it was still good)
• 3 tablespoons butter
• 2 teaspoons freshly grated lime zest (we tried it with the lime juice only and it was good)
• 1/3 cup Key lime juice (we tried with regular lime and it was good)
• 1/2 teaspoon white pepper

• Heat olive oil in medium skillet over medium heat; add shallot and saute for about 1 1/2 minutes. Add white wine and bring to a boil; boil for 3 minutes or until reduced by half. Spoon shallot from pan and discard. Add chicken stock and cook for 2 minutes.
• Add butter and cook over medium-low for 3 minutes, swirling pan or whisking gently to combine. Remove from heat and whisk in lime zest and Key lime juice. Keep warm over low heat while fish is cooking. Serve warm.

Makes about 2/3 cup or 4 servings.