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Pan Seared Hogfish with Curry Sweet Potatoes and Cauliflower

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

If you're a curry lover, this hogfish dish is for you! Chef Jeffrey Jew blends sweet and savory flavors to create the perfect well-rounded meal. It's comfort food and fine dining mixed into one delicious creation. 

Sweet Potatoes and Cauliflower
 ¼ cup vegetable oil (preferably Grapeseed Oil or something similar with a high smoke point)
 2 sweet potatoes, washed thoroughly, peeled and cut into 1/4 inch cubes
 1 cauliflower, cut into 1 inch spears
 1 tsp salt
 1 tsp pepper
 2 tbsp curry powder
 1 container kale or greens of your choice, washed
 ½ cup parsley, cleaned and chopped
 ½ cup cilantro, cleaned and chopped
 2 tbsp vegetable oil (preferably Grapeseed Oil or something similar with a high smoke point)
 4 Hogfish Fillets or Similar, scored if skin on, 4 oz fillets (1/2 Inch thickness)
 1 pinch salt
 1 pinch pepper
 2 tbsp butter
 1 tbsp curry powder
Sweet Potatoes and Cauliflower

In a large sauté pan, heat oil over medium heat.


Add sweet potatoes and cauliflower and toss.


Season with salt, pepper, and curry powder.


Toss and cook for 10 -15 minutes tossing frequently or until potatoes and cauliflower are tender.


Add greens, parsley and cilantro and toss until combined.


Taste and add salt and pepper if needed.

Hogfish (Hog Snapper)

After you have started the potatoes and cauliflower, heat oil in a non-stick medium sauté pan over medium high heat.


Season fish on both sides with salt and pepper.


If your fish has skin, put the filet skin down first, placing the fish in the pan dropping it gently away from you.


With your spatula, press down on the fish filet for the first minute of cooking for a crispy skin.


Cook the skin on side for an additional 2-3 minutes. As much as you want to touch that fish, let it cook, so you are only flipping it once. This gives the proteins time to release from the pan. The longer you wait the less likely it will stick, especially if you have don’t have a non-stick pan.


Flip the filets, and cook for an additional 3 minutes, or until cooked through.


Add butter and curry powder to the pan.


With a spoon, ladle the melted butter over each filet for 30 – 45 seconds.


Remove from heat.


Get creative with your plating, finish with your favorite, oil, salt or garnish.



Nutrition Facts

Servings 0

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