Hogfish with Summer Veggie Ratatouille
This recipe pairs delicate hogfish fillets with a vibrant summer vegetable ratatouille. Featuring zucchini, summer squash, carrots, and cherry tomatoes seasoned with oregano and cilantro, it offers a fresh, healthy, and flavorful main course perfect for any occasion. The dish is high in protein, low in fat and carbs, aligning with several health-conscious diets.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Sauté Pan or Skillet Preferably non-stick for fish
- 1 Mixing Bowl For tossing vegetables
- 1 Spatula or Fish Spatula For turning fish and vegetables
Ingredients
Main
- 2 Hogfish fillets
- 1 zucchini
- 1 summer squash
- 1 carrot
- 1 cup cherry tomatoes
- 1 teaspoon oregano dried or fresh
- 1/2 cup fresh cilantro
Instructions
- Prepare all vegetables: dice zucchini, summer squash, and carrot into uniform pieces. Halve the cherry tomatoes. Finely chop the fresh cilantro.
- Heat a large sauté pan with a touch of olive oil over medium-high heat. Add the diced carrots and sauté for 3-4 minutes until they begin to soften.
- Add the diced zucchini and summer squash to the pan. Continue to sauté for another 5-7 minutes, until all vegetables are tender-crisp.
- Stir in the halved cherry tomatoes and dried oregano. Cook for 2-3 minutes until the tomatoes just begin to soften. Season the ratatouille with salt and pepper to taste. Remove from pan and keep warm.
- Pat the hogfish fillets dry thoroughly with paper towels. Season both sides generously with salt and freshly ground black pepper.
- In the same sauté pan (or a clean one), add a bit more olive oil and heat over medium-high heat until shimmering.
- Carefully place the hogfish fillets skin-side down (if skin-on) into the hot pan. Cook for 3-5 minutes, pressing gently with a spatula, until the skin is crispy and golden.
- Flip the fillets and cook for another 2-4 minutes, depending on thickness, until the fish is opaque and cooked through. Be careful not to overcook to preserve its delicate texture.
- To serve, spoon a generous portion of the warm summer veggie ratatouille onto each plate. Carefully place a cooked hogfish fillet on top or alongside the vegetables.
- Garnish generously with fresh chopped cilantro and serve immediately for optimal flavor and texture.
Notes
For the ratatouille, ensure vegetables are uniformly diced for even cooking and a refined presentation. Sauté harder vegetables like carrots first, then add zucchini and squash, finishing with cherry tomatoes to prevent them from becoming mushy. Don't overcrowd the pan; cook in batches if necessary to achieve proper caramelization. For the hogfish, pan-sear on medium-high heat, skin-side down first for crispy skin, then flip and finish. Avoid overcooking to maintain its delicate texture. A squeeze of fresh lemon juice and a drizzle of high-quality olive oil at the end will brighten the flavors of both the fish and vegetables. Consider adding a touch of garlic or a splash of white wine to the ratatouille for added depth.