Make zesty Matecumbe hogfish with blistered cherry tomatoes, shallots, scallions, and a bright lemon butter sauce inspired by the Florida Keys.
Bring the sunny flavors of the Florida Keys to your table with this Zesty Matecumbe Hogfish Recipe with Lemon Butter Sauce. Tender grilled hogfish fillets are topped with a warm, buttery sauce filled with sweet blistered cherry tomatoes, delicate shallots, fresh scallions, and bright lemon juice. The colorful sauce enhances the mild, slightly sweet flavor of hogfish without overwhelming its delicate character.
Matecumbe-style seafood reflects the fresh, relaxed coastal cooking found throughout the Florida Keys.
Simple ingredients come together to create a memorable dish that feels special enough for entertaining but remains easy enough for a weeknight dinner. The sauce can be prepared while the grill is heating, allowing the entire meal to come together in about 25 minutes.
Serve this flavorful grilled fish with steamed rice, roasted potatoes, grilled vegetables, or a crisp garden salad. The buttery tomato sauce is also delicious with crusty bread for soaking up every last spoonful.
Directions
Step 1: Prepare the Ingredients
Rinse the cherry tomatoes under cool water and pat them dry. Finely chop the shallot, chop the scallions, and squeeze the juice from the lemon.
Pat the hogfish fillets dry with paper towels. Removing excess surface moisture helps the fish cook evenly and release more easily from the grill. Keep the fillets refrigerated until the grill and sauce ingredients are ready.
Step 2: Preheat the Grill
Preheat a flat-top grill or outdoor grill to medium-high heat. If using an outdoor grill, clean the grates thoroughly and lightly oil them to help prevent the delicate fish from sticking.
Allow the cooking surface to heat completely before adding the hogfish. A properly preheated grill helps create a lightly browned exterior while keeping the inside moist and flaky.
Step 3: Melt the Butter
Place the butter in a large skillet over medium heat. Allow it to melt completely, stirring occasionally so it heats evenly.
Watch the butter carefully and reduce the heat if it begins to brown. It should melt and bubble gently without burning. The melted butter creates the rich base that carries the flavors of the tomatoes, shallot, scallions, and lemon.
Step 4: Cook the Tomatoes and Aromatics
Add the cherry tomatoes, finely chopped shallot, and chopped scallions to the melted butter. Stir gently until the vegetables are evenly coated.
Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes begin to blister and soften. Some of the tomatoes may split and release their juices into the skillet. This helps create a colorful sauce with a naturally sweet tomato flavor.
The shallot should become tender and slightly translucent, while the scallions will soften and infuse the butter with a mild onion flavor. Avoid crushing all the tomatoes because leaving some whole gives the finished sauce a more appealing texture.
Step 5: Add the Lemon Juice
Pour the fresh lemon juice into the skillet and stir to combine. Continue cooking for 1 to 2 minutes, allowing the bright citrus flavor to blend with the butter, tomatoes, shallot, and scallions.
Remove the skillet from the heat and set the sauce aside while the hogfish cooks. Keep it warm, but do not allow it to boil. Stir the sauce gently before serving if the butter begins to separate while it rests.
Step 6: Season the Hogfish
Season both sides of the hogfish fillets with salt and black pepper. Use an even, light coating so the natural flavor of the fish remains prominent.
Hogfish has a mild, slightly sweet taste and does not require a heavy spice blend. The simple seasoning allows the zesty lemon butter sauce and blistered tomatoes to complement the fish without overpowering it.
Step 7: Grill the Hogfish
Place the seasoned hogfish fillets on the preheated flat-top grill or outdoor grill. Cook for approximately 15 minutes, turning the fillets carefully halfway through the cooking time.
The exact cooking time will depend on the thickness of the fillets and the heat of the grill. The hogfish is ready when the flesh is opaque and separates easily into moist flakes when tested with a fork. For food safety, the fish should reach an internal temperature of 145°F at its thickest point.
Avoid cooking the fish longer than necessary. Hogfish is a lean white fish and may become dry if it is overcooked.
Step 8: Assemble the Dish
Transfer the grilled hogfish fillets to individual serving plates or arrange them on a large serving platter. Stir the warm lemon butter sauce, then spoon it generously over each fillet.
Make sure each serving receives a combination of buttery pan juices, blistered cherry tomatoes, shallot, and scallions. Spoon any remaining sauce into a small serving bowl so guests can add more at the table.
Step 9: Serve
Serve the Matecumbe hogfish immediately while the fish is warm and the sauce is fragrant. Garnish with fresh parsley or basil if desired.
Pair the fish with steamed white rice, coconut rice, roasted potatoes, grilled asparagus, sautéed green beans, or a fresh garden salad. Crusty bread also makes a flavorful accompaniment because it can be used to soak up the lemon butter sauce.
Notes
Matecumbe-style seafood is a Florida Keys favorite that pairs especially well with mild white fish. If hogfish is unavailable, substitute snapper, grouper, mahi-mahi, halibut, or another firm, flaky white fish.
Fish fillets can vary significantly in thickness. Treat the suggested cooking time as a guide and begin checking thinner fillets early. Remove the fish from the grill as soon as the flesh is opaque, flakes easily, and reaches an internal temperature of 145°F.
Turn the fish only once if possible. Frequent handling may cause delicate fillets to break apart. A wide fish spatula makes it easier to lift and turn the hogfish safely.
For additional savory flavor, add a few cloves of minced garlic to the skillet with the shallot and scallions. Watch the garlic carefully because it can become bitter if it browns too quickly.
For a touch of heat, stir a small pinch of crushed red pepper flakes into the sauce. Use a light hand so the pepper does not overpower the delicate flavor of the fish.
Freshly squeezed lemon juice gives the sauce the cleanest, brightest flavor. The acidity balances the richness of the butter and complements the natural sweetness of the cherry tomatoes.
Fresh parsley or basil can be scattered over the finished dish for additional color and freshness. Add the herbs immediately before serving so they retain their bright appearance and flavor.
If preparing the sauce on an outdoor grill, use a grill-safe skillet and protective gloves. Be careful when adding the tomatoes because their moisture may cause the hot butter to bubble.
Store leftover hogfish and sauce in an airtight container in the refrigerator. Enjoy the leftovers within 1 to 2 days for the best flavor and texture. Reheat the fish gently so it does not become dry.
This recipe is naturally gluten-free when prepared with ingredients that meet your dietary needs. When serving someone with celiac disease or gluten sensitivity, check packaged ingredients for appropriate gluten-free labeling and prevent cross-contact on the grill, preparation surfaces, and cooking utensils.
