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Spain · Hogfish

San Sebastián-Style Hogfish with Garlic Oil

A la Donostiarra

The grill houses of San Sebastián cook fish simply over the fire, then pour on a sizzling refrito of olive oil, golden garlic, chili and a splash of vinegar.

  • Prep 10 min
  • Cook 15 min
  • Serves 4
  • Level Easy
Photo: by onnoth · CC BY 2.0
Served with: Spanish Roasted Pepper Salad ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the refrito

Method

Step by step, the way it is done on the island.

  1. Prep the fish. Pat the fillets very dry, brush with oil and season with coarse salt.
  2. Cook the fish. Grill or cook on a very hot griddle (plancha), skin side down, 4–5 minutes until the skin is crisp. Flip and cook 1–2 minutes more. Move to warm plates.
  3. Make the refrito. Meanwhile warm the olive oil and garlic together in a small pan over medium heat until the garlic turns pale gold, 2–3 minutes. Add the chili for 10 seconds.
  4. Add the vinegar. Take the pan off the heat and carefully add the vinegar; it will spit. Swirl to mix.
  5. Serve. Pour the hot refrito over the fish, scatter with parsley and serve right away.

On the side

The side dish that belongs with it, full recipe included.

Spain

Spanish Roasted Pepper Salad

Pimientos Asados

Red peppers roasted until soft and smoky, peeled into silky strips and dressed with garlic and olive oil. A Spanish summer side for grilled fish and sardines.

  • Prep 15 min + 30 min resting
  • Cook 45 min
  • Serves 4–6
  • Level Easy

You need

  • 4 large red bell peppers
  • ½ cup extra-virgin olive oil, plus a little for roasting
  • 2 garlic cloves, sliced thin
  • 1 tbsp sherry vinegar
  • 1 tsp flaky sea salt
  • 1 tbsp chopped parsley

How to make it

  1. Roast. Heat the oven to 400 °F (200 °C). Rub the peppers with a little oil and roast 40–45 minutes, turning twice, until the skins are blistered and blackened in spots.
  2. Sweat. Put them in a bowl, cover with a plate and let them sit 20–30 minutes so the skins loosen. Save the juices.
  3. Peel. Peel off the skins, pull out the stems and seeds and tear the flesh into strips.
  4. Dress. Lay the strips on a plate with their juices, the garlic, vinegar, salt and olive oil. Let them marinate at least 30 minutes and finish with parsley.

Photo: Juan Emilio Prades Bel · CC BY-SA 4.0

More ways to cook Hogfish

Same fish, a different corner of the sea.

Loíza, Puerto RicoHogfish in Coconut Sauce
Eleuthera, BahamasBahamian Cracked Hogfish
Spetses, GreeceSpetses-Style Baked Hogfish