"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pan Sauteed Hogfish ( or grouper for the non southerners) Recipe

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This recipe for Pan Sauteed Hogfish ( or grouper for the non southerners), by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Polito
Added: Friday, May 29, 2009


Pinch of salt and pepper

pinch of shallots

pinch of garlic

Pinch of red pepper


1 1/2 oz of white wine ( use good wine because you have to drink the rest of the bottle)

4 Tbls butter

1 Tbls flour

1 oz lemon juice

1oz heavy cream

Heat tablespoon of oil in skillet over medium heat.

Add shallot and garlic; heat for two minutes

Add butter, white wine and red pepper, heat for two minutes.

Season fish with salt and pepper then rub with flour.
Add lemon juice and cream to butter. simmer fish fillets in the pan.

Cook for about 2 1/2 minutes on each side. Do not overcook

Remove fillets and pour excess sauce on plate. Place fish in sauce.

Serve with cold beverage of choice.

Number Of Servings:
Number Of Servings:
.4 oz of fish per person
Preparation Time:
Preparation Time:
not long get a cold beverage




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