Caramelized Black Pepper Fish Recipes

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CARAMEL COATED CATFISH



Caramel Coated Catfish image

Catfish cooked Vietnamese style, coated in a caramel fish sauce.

Provided by Everett

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 45m

Yield 4

Number Of Ingredients 13

⅓ cup water
2 tablespoons fish sauce
2 shallots, chopped
4 cloves garlic, minced
1 ½ teaspoons ground black pepper
¼ teaspoon red pepper flakes
⅓ cup water
⅓ cup white sugar
2 pounds catfish fillets
½ teaspoon white sugar
1 tablespoon fresh lime juice
1 green onion, thinly sliced
½ cup chopped cilantro

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Steps:

  • Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
  • Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.

Nutrition Facts : Calories 404 calories, Carbohydrate 24.1 g, Cholesterol 106.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 36.8 g, SaturatedFat 4 g, Sodium 675.9 mg, Sugar 18.5 g

SALT-AND-PEPPER FISH



Salt-and-Pepper Fish image

This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Fish     Cod     Rice     Ginger     Green Onion/Scallion     Pepper     Pescatarian     Wheat/Gluten-Free     Soy Free     Tree Nut Free     Peanut Free     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

1 cup short-grain sushi rice
8 scallions
1 (1") piece ginger, peeled, finely grated
3 Tbsp. vegetable oil, divided
1½ lb. skinless, boneless cod, cut into 2" pieces
Kosher salt
2 tsp. freshly ground black pepper
1 Tbsp. unseasoned rice vinegar
1 tsp. sugar
2 Tbsp. unsalted butter, cut into pieces

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Steps:

  • Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don't stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18-20 minutes. Remove from heat and let sit, still covered, 10 minutes.
  • Meanwhile, trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions of a deep diagonal. Set aside separately.
  • Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod and season with salt and sprinkle all over with pepper. Toss to coat.
  • Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook cod, undisturbed, until golden underneath, about 2 minutes. Turn over and scatter reserved white and pale green scallion parts on top. Cook, shaking the pan a few times, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes. Remove from heat.
  • Stir vinegar and sugar in a small bowl until sugar dissolves. Mix into rice. Add butter and reserved dark green scallion tops and gently stir until butter is melted. Season with salt.
  • Transfer rice to a platter and top with fish; pour any pan juices over.

CARAMELIZED PEARS WITH BLACK PEPPER-CARAMEL SAUCE



Caramelized Pears With Black Pepper-Caramel Sauce image

From America's Test Kitchen. It is amazing how simple this recipe is and the extraordinary results it yields. Impressive.

Provided by DeSouter

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1/3 cup water
2/3 cup sugar
3 pears, halved (ripe, medium firm)
2/3 cup heavy cream
1 dash table salt
1/4 teaspoon black peppercorns, whole roughly crushed
3 ounces blue cheese, strong cut into 6 attractive wedges (such as Stilton)

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Steps:

  • Remove seeds from pear halves with a large melon baller, and trim off 1/4 inch from the bottom of each pear half so it will stand upright on a plate. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance).
  • Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramilzed, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden 3 to 5 minutes.
  • Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup.
  • Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.).
  • TECHNIQUE: Coring a Pear 1. Cut the fruit in half from stem to blossom end. Use a melon baller to cut around the central core with a circular motion. 2. Draw the melon baller from the central core to the top of the pear, removing the interior portion of the stem as you go.

CARAMELIZED BLACK-PEPPER FISH



Caramelized Black-Pepper Fish image

This is a Vietnamese recipe from the website panningtheglobe.com. The last 2 ingredients are for the garnish.

Provided by Ck2plz

Categories     Cambodian

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 9

3/4 cup chopped shallot
1 tablespoon olive oil
1/4 cup sugar
1/4 cup asian fish sauce (also called nam pla)
1/4 cup water
1 1/2 teaspoons fresh ground black pepper
2 lbs substitute mackerel or 2 lbs swordfish, skin removed, cut into 6-8 pieces
4 scallions, thinly sliced
1/2 bunch cilantro, chopped

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Steps:

  • Heat oil (in a skillet large enough to hold the fish) over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until they soften (lower the heat if they start to brown) Transfer them to a small bowl and set aside.
  • Add sugar, fish sauce, and water to the skillet. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown and there are large bubbles throughout. Sprinkle in the pepper and the cooked shallots and cook for a minute more. Add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce, and just cooked through, 8-10 minutes. (you can add a few tablespoons of water, 1 tablespoon at a time, if the pan seems too dry).
  • Sprinkle with scallions and cilantro. Serve with steamed rice and a simple green vegetable.

Nutrition Facts : Calories 365.9, Fat 7.1, SaturatedFat 1.3, Cholesterol 136.2, Sodium 1607.8, Carbohydrate 20, Fiber 0.7, Sugar 13.5, Protein 53.3

CARAMELIZED BLACK-PEPPER FISH FROM VIETNAM



CARAMELIZED BLACK-PEPPER FISH FROM VIETNAM image

Number Of Ingredients 10

¾ cup chopped shallots
1 tablespoon olive oil
¼ cup sugar
¼ cup Asian fish sauce, also called nam pla
¼ cup water
1½ teaspoons fresh ground black pepper
2 pounds halibut fillet, or substitute mackerel or swordfish, skin removed, cut into 6-8 pieces
Garnish
4 scallions, thinly sliced
½ bunch cilantro, chopped

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Steps:

  • 1.Heat oil (in a skillet large enough to hold the fish) over medium heat. Add the shallots and cook for 10 minutes, stirring occasionally, until they soften (lower the heat if they start to brown) Transfer them to a small bowl and set aside. 2.Add sugar, fish sauce, and water to the skillet. Over medium heat, cook the mixture for about 5 minutes, until it starts to turn brown and there are large bubbles throughout. Sprinkle in the pepper and the cooked shallots and cook for a minute more. Add the fish and cook, turning gently with a spatula every three minutes or so, until it is coated evenly with thickened caramel sauce, and just cooked through, 8-10 minutes. (you can add a few tablespoons of water, 1 tablespoon at a time, if the pan seems too dry) 3.Sprinkle with scallions and cilantro. Serve with steamed rice and a simple green vegetable.

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