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Hogfish with Tomato Pesto Salsa

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A delicious recipe shared by Deborah Linker!  



- 1 lb. Hogfish fillets

- Coconut Oil 

- 1/2 of a lemon

- 2 med. sized tomatoes 

- Green onion

- Red or yellow pepper

- Pesto sauce prepared

- Herbs de Provence

- Tabasco

- Salt, pepper



1. Preheat oven to 400 degrees.

2. Coat baking pan lithgtly with coconut oil.

3. Squeeze ½ of a lemon over fish and set aside while you combine 2 medium sized tomatoes coarsely chopped, 1finely chopped green onion, ¼ red or yellow pepper julienned,  2 tablespoons of prepared pesto sauce, a dash or two of herbs de Provence,  a dash of Tabasco, salt, pepper.  

4. Mix together gently, then place filets in prepared pan, top with tomato salsa, thinly sliced lemons, dribble a tiny bit of coconut oil over the top.

5. Bake about 15 min. 



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