Porgy Fillets With Pickled Jalapeño Herb Sauce Recipes

PORGY FILLETS WITH PICKLED JALAPEñO-HERB SAUCE

Porgy Fillets With Pickled Jalapeño-Herb Sauce image

Dane Sayles, the chef of East Hampton Point in New York, believes porgies can take strong flavorings, so he adds spicy pickled peppers and their pickling liquid to his herb marinade. He also whizzes in some tahini, which smooths the emulsified mixture. At his restaurant, he blanches the herbs (drops them in boiling water for 10 seconds, then plunges them into ice water before draining) to help fix their color. It's something you can do as well and should remember the next time you make pesto.

Provided by Florence Fabricant

Categories dinner, weeknight, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup packed mint leaves
1/2 cup packed basil leaves
1/2 cup packed flat-leaf parsley leaves
1 tablespoon sliced pickled jalapeños plus 3 tablespoons pickling liquid
1/2 tablespoon tahini
1/2 cup grapeseed oil, plus more for cooking
Salt and black pepper
4 skin-on porgy fillets (about 8 ounces each; see Tip)
2 lemons, 1 juiced, 1 cut into wedges

Steps:

Place the mint, basil, parsley, jalapeños with their pickling liquid and the tahini in a food processor. Process until the herbs are finely minced. With the machine running, slowly add the oil. Season with salt.
Place fish fillets in a single layer in a shallow dish. Season all over with salt and pepper. Spread the herb mixture on both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Heat a large skillet over medium-high. Add enough oil to lightly and evenly coat the bottom. Wipe the marinade off the fish back into the dish and place the fillets skin side down in a single layer. Cook until the skin releases easily from the pan, about 5 minutes. Turn the fillets and cook until starting to brown along the edges, 3 to 5 minutes. Transfer to a serving platter. Pour out and discard the liquid in the skillet and set the pan over low heat (no need to wash). Add lemon juice and marinade left in the marinating dish. Stir well until heated through. Spoon pan juices over fish and serve with lemon wedges.

EASY PICKLED JALAPENO PEPPERS

Easy Pickled Jalapeno Peppers image

A quick and easy recipe for pickled jalapenos. These will keep for a few months in the refrigerator.

Provided by rayne drops

Categories Pickled Vegetables

Time P1DT15m

Yield 12

Number Of Ingredients 6

Ingredients

¾ cup water
¾ cup white vinegar
4 cloves garlic, minced
2 tablespoons white sugar
1 teaspoon salt
1 ½ cups jalapeno peppers, sliced

Steps:

Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.

Nutrition Facts : Calories 13.2 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 194.5 mg, Sugar 2.5 g

AWESOME PICKLED JALAPENO PEPPERS

Awesome Pickled Jalapeno Peppers image

Make and share this Awesome Pickled Jalapeno Peppers recipe from Food.com.

Provided by kfcook

Categories Very Low Carbs

Time 45m

Yield 5 serving(s)

Number Of Ingredients 5

Ingredients

3 cups white vinegar
1 1/2 cups water
3 tablespoons canning salt
1 teaspoon dried oregano
jalapeno pepper

Steps:

For the brine: combine vinegar, water, salt and oregano. Bring to boil.
Wash peppers and place in jar. (I use them whole, but you can slice them, just wear gloves).
Cover pepper with brine, leaving 1/4 inch head space. Put on clean lid and seal. Process in water bath for 15 minutes.
If you want to spice it up you can add a garlic clove to each jar.

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