Matecumbe Hogfish Sauce Recipe

About the Recipe

Bring the flavors of the Florida Keys to your table with this simple and delicious Matecumbe Hogfish Sauce. Made with rich butter, sweet blistered cherry tomatoes, shallots, scallions, and fresh lemon juice, this vibrant topping perfectly complements grilled hogfish. The combination of bright citrus and savory butter creates a light yet flavorful sauce that enhances the delicate taste of the fish without overpowering it.

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Servings

4

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Ingredients

1 stick butter

1 container cherry tomatoes

1 large shallot, finely chopped

2 scallions, chopped

Juice of 1 lemon

4 hogfish fillets

Salt and pepper, to taste

Preparation

Prepare the Matecumbe Sauce

Place the butter in a large skillet over medium heat and allow it to melt completely.

Add the cherry tomatoes, chopped shallot, and scallions. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes begin to blister and soften.

Pour in the fresh lemon juice and stir to combine. Continue cooking for 1 to 2 minutes, allowing the flavors to meld together. Remove from heat and set aside.

Grill the Hogfish

Preheat a flat-top grill or outdoor grill to medium-high heat.

Season the hogfish fillets with salt and pepper on both sides.

Place the fish on the grill and cook for approximately 15 minutes, turning carefully halfway through cooking, until the fish is opaque and flakes easily with a fork.

Assemble and Serve

Transfer the grilled hogfish to serving plates.

Spoon the warm Matecumbe sauce generously over each fillet.

Serve immediately with your favorite side dishes such as roasted vegetables, rice, or a fresh garden salad.

Notes

Matecumbe-style sauces are a Florida Keys classic and pair exceptionally well with mild white fish such as hogfish, snapper, grouper, or mahi-mahi.

For extra flavor, add a few cloves of minced garlic to the sauce while sautéing the shallots.

Fresh parsley or basil can be sprinkled over the finished dish for added color and freshness.

If hogfish is unavailable, this sauce works beautifully with any firm, flaky white fish.