Caribbean Jerk Seared Hogfish!

February 28, 2017

caribbean hogfish2017_0227Caribbean Jerk Seared Hogfish
with Roasted Asparagus, crab, Beurre Blanc and Pico de Gallo
from Beach House Chef de Cuisine Mike Stone

Extra virgin olive oil
Jerk Seasoning
2 Hogfish Fillets (skin-on preferred) about 6-8 oz. each
1/4 cup dry white wine
1/4 cup white-wine vinegar
2 tablespoons finely chopped shallots
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper, or to taste
2 sticks (1 cup) unsalted butter, cut into tablespoon-size pieces and chilled
1 Tsp lemon zest
1 Tbsp. chopped parsley
1 lb. asparagus
2 oz. crab Meat
4 oz. Pico De Gallo
Salt and Pepper

Pre-heat oven to 400 degrees
For the Asparagus- Cut 1 inch off stalks or break one stalk close to bottom of stalk and cut the rest where the stalk broke. On a sheet tray toss asparagus with EVOO and salt and pepper. Place asparagus in pre-heated oven at 400 for 12-15 mins.

For the Fish- Score skin-side of fish with a sharp knife make diagonal cuts just under the skin. Do this so the fish doesn’t curl when you place it into a sauté pan. Heat a sauté pan on medium high heat. After a minute of heating add EVOO. Make sure the oil shimmers as you roll it around in your pan. Season fillets with jerk seasoning. Place Hogfish fillets in pan one at a time. When you place the first one skin-side down put a little pressure down on fillet with a fish spatula or a normal metal spatula for 20-30 seconds making sure the skin is hitting the pan. It will try to curl up on you but with this pressure it will assure your skin is going to be crispy. Cook 75% through. About 4-5 mins first side and 1-2 mins second side. When hogfish is done Place skin side up on a towel to rest.

For the Buerre Blanc- Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoon – about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied, lifting pan from heat occasionally to cool mixture.
Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve into a container, pressing on and then discarding shallot. Then add lemon zest and parsley.

Plating- Place roasted asparagus on plate then Hogfish on top. Add 1 oz. crab in the center of fish. Add Buerre Blanc over crab meat and then 2 oz. of Pico de Gallo.
Enjoy and let someone else clean up the kitchen!

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