Five Peppercorn Fish Fillets Recipes
PAN SEARED HALIBUT WITH FIVE PEPPER SAUCE
Pan Seared Halibut with Five Pepper Sauce from Pati's Mexican Table, Season 7, Episode 7 "La Paz: The Heart of Baja Sur"
Provided by Pati Jinich
Time 35m
Number Of Ingredients 16
Steps:
- To make the five pepper sauce: Place the red onion, bell peppers, chile manzano and jalapeño in a medium heatproof bowl and set aside. Heat the peanut oil and sesame oil in a saucepan set over medium heat for a couple minutes. Once hot, pour in the vinegar, stir, and cook for a minute. Add the sugar, stir, and cook until it completely dilutes. Add the broth and the salt, stir, and cook for another 3 to 4 minutes, until the liquid has reduced and thickened. Remove from the heat. Pour it over the vegetables while hot. Add the lime juice, taste for salt, stir and let sit while you cook the fish.
- Heat a couple tablespoons of peanut oil in a nonstick skillet set over medium-high heat. Season the fish fillets with salt and pepper to taste. Sear the fish for 5 to 6 minutes per side, depending on the thickness of the fish, or until it can be flaked with a fork.
- Transfer the fish to a platter and dress with the five pepper sauce. Serve with warmed corn tortillas.
FIVE-PEPPERCORN FISH FILLETS
Firm white-fleshed fish fillets, like halibut, striped bass or grouper, take well to this simple, peppery butter sauce. A mix of different peppercorns - black, green, rose, Sichuan and Timut (from Nepal) - crushed to release their flavor and aroma, creates a seasoning that is sweet and spicy, but not "hot." The Sichuan and Timut pepper are quite floral and have a somewhat tongue-numbing quality. Most spice merchants will offer many kinds; feel free to use just one or two, or to refine the mixture to your own taste.
Provided by David Tanis
Categories dinner, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put all the peppercorns in a small dry skillet over medium heat. Warm them, shaking the pan, until fragrant, a minute or two. Cool, then transfer to a mortar or electric spice mill. Pound with a pestle or pulse in the spice mill, shaking, to obtain a coarse powder. Reserve 1 tablespoon peppercorn mixture and store remainder.
- Melt butter in a small saucepan over medium-high heat. Add 1 tablespoon peppercorn mixture and swirl pan until foamy and beginning to brown. Add sage leaves and a good pinch of salt. Set aside, off the heat.
- Season fish fillets on both sides with salt and dust very lightly with flour. Put a wide cast-iron skillet over high heat and coat bottom with olive oil.
- When oil is hot, lay the fillets in the pan and let them brown gently, turning down heat as necessary. After 2 minutes, flip fish and cook until no longer translucent when probed, about 2 minutes more. Transfer fish to a warm platter or individual plates.
- Return butter sauce to stove over medium-high heat. Bring to a simmer and add citrus zest and juice. Stir well, then spoon sauce over fish and serve immediately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 469 milligrams, Sugar 0 grams, TransFat 0 grams
FISH FILLET AND SCALLOPS IN GREEN PEPPERCORN SAUCE
Make and share this Fish Fillet and Scallops in Green Peppercorn Sauce recipe from Food.com.
Provided by Doreen Randal
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the butter in large frypan over high heat, until it begins to brown.
- Add the lemon rind, fish and scallops. Brown quickly, stirring carefully.
- Add the green peppercorns and lemon juice quickly, season with salt and pepper then cover the pan and remove from the heat. Stand, covered 5 minutes.
- Serve immediately.
Nutrition Facts : Calories 173.6, Fat 6.8, SaturatedFat 3.8, Cholesterol 73.1, Sodium 167.4, Carbohydrate 1.4, Sugar 0.1, Protein 25.4
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