I found some fresh hogfish (a rare find) at the local supermarket and got inspired. Hogfish are reef fish that only eat shellfish so they have a distinct rich flavor. This is also why I added the rock shrimp to the dish. The cauliflower cous-cous is simply the florets of cauliflower lightly pulsed in a food processor. Once pulsed the florets breakdown and look just like cous-cous. This dish takes 30 minutes, costs $15 and feeds one.
Pan Seared Hogfish
1 filet of fresh Hogfish
1 teaspoon olive oil
1 teaspoon butter
salt and pepper
Preheat the oven to 350. Start a medium pan on high heat. Add butter and olive oil. Once very hot place fish skin side sown in the pan and let cook 4 minutes. Turn over and place the whole pan in the oven for 8 minutes.
Orange Cauliflower Cous-Cous
1 head orange cauliflower (you can use white also)
1 ear bi-color corn
1/4 red onion
2 cups of water
salt and pepper
Remove the stems from the florets of the cauliflower so you have mainly all florets. Place the florets into a food processor and pulse lightly until the mixture is broken down and looks like cous-cous. Remove the corn from the cob and finely dice the red onion. Place water, cauliflower, corn and red onions in a medium sauce pan. Add salt and pepper and turn up the heat to medium high. Bring to a boil and then turn to simmer and let cook for 5 minutes or until tender but still firm. Drain, season again and serve.
Cilantro Butter Poached Rock Shrimp
4 tablespoons butter
1 tablespoon olive oil
2 tablespoons white wine
1/4 lb fresh rock shrimp
2 tablespoons fresh cilantro chopped
salt and pepper
Add butter, oil and wine to a small sauce pan and turn to medium low. Once warmed add shrimp and cilantro with salt & pepper. Let cook for 8 to 10 minutes. Remove and serve.
The hogfish was tender with a distinct meaty flavor. The rock shrimp were soft and buttery and the poaching liquid was used as the sauce. The cauliflower added some earthyness and the corn a touch of sweetness. All in all and great and delicious dish. Buon Apetito!!