Ingredients

• 1 - Hogfish filet, skinless
• 1 tsp. - Kosher salt and coarse ground black pepper mix
• 1/2 Tbsp. - Fresh chopped garlic
• 1/2 Tbsp. - Minced shallot
• 1/2 tsp. - Finely chopped fresh thyme
• 1/4 tsp. - Crushed red pepper
• 1 oz. - Blended oil
• 3 oz. - Dry white wine
• 1 Tbsp. - Fresh lemon juice
• 1 oz. - Capers
• 2 oz. - Unsalted butter (cold)
• 3/4 Tbsp. - Finely chopped parsley
• 6 oz. - Angel hair pasta

Procedure

1. Season hogfish filet with ½ teaspoon salt and pepper mix.
2. Add blended oil to a hot pan and wait about 10 seconds for it to heat up.
3. Sauté fish filet for about 2 minutes each side. Set aside.
4. In same pan add garlic, shallot, thyme, and crushed pepper. Let cook for about 30 seconds then add wine and lemon juice.
5. Let wine reduce for about 1 minute, then add butter, capers, remaining half teaspoon salt and pepper, and parsley.
6. Boil pasta until cooked al dente, lightly toss in half of the piccata sauce.
7. Finish the fish in a 350-degree oven for about 2 minutes.
8. Plate fish with the pasta, and top with remaining half of sauce.
9. Garnish with pinch of parsley.

For years, Joe has been the man behind the stainless steel double doors at Oceans 234. An avid traveler, Joe has journeyed to countries such as Argentina, Germany, Panama, Peru, and even lived in Madrid, Spain for quite some time. His travels have played a roll (pun intended) in his creative cooking style, acquiring a liking to preparing spicy foods ranging from Thai to Vietnamese to Indian and beyond. Joe favors the “Lomo Saltado” on the menu and when he’s not whipping up a masterpiece meal, he enjoys playing billiards and trying out new restaurants.