Ingredients

• 1 tablespoon canola oil
• Two 3-ounce fillets hogfish, skin on and pin bones removed
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons corn kernels
• 2 teaspoons chopped shallots

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Instructions

1. Heat the oil in a medium saute over high heat. Sprinkle the fish evenly with the salt. Place in the pan skin-side down. Cook until translucent, then flip and add the butter. Cook until the butter is brown, and then add the corn and shallots. Saute for 2 minutes, and then baste the fish with the butter and shallot mixture and remove from the pan. Place the fish on a plate, and spoon the corn over.