Sweet Black Pepper Fish Recipes

PAN ROASTED FISH FILLETS WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 1/2 tablespoons thyme leaves off the bunch.
• On a cutting board, chop the thyme leaves and garlic together. When they are medium-fine, add 1/4 teaspoon of the salt and start chopping that in. Then, chop in the 2 teaspoons of olive oil until you have a rough paste.
• Rub the skin side of the fish with a little oil and smear the paste over flesh side of the fish. Sprinkle with pepper.
• Let rest in the refrigerator while you prepare peppers.
• Spread peppers on a rimmed sheet pan and toss with 1 1/2 tablespoons oil, 1/4 teaspoon salt and black pepper. Top peppers with 5 or 6 thyme sprigs.
• Roast, tossing occasionally, until peppers are softened, 15 to 20 minutes.
• Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space.
• Scatter olives over the top of fish and peppers.
• Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• Serve fish and peppers drizzled with lemon juice.

SHEET-PAN ROASTED FISH WITH SWEET PEPPERS

Steps:

• Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
• Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
• Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
• Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
• Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

SWEET BLACK PEPPER HALIBUT OR OTHER FISH STEAKS, VIETNAMESE STYLE

Steps:

• Combine the sugar, nam pla, and 1/4 cup water in a skillet just large enough to hold the fish. Place over medium heat and cook, stirring infrequently, until the sugar melts and the mixture bubbles, 5 to 10 minutes. Add the lemongrass, garlic, and black pepper and cook, stirring occasionally, for about 3 minutes more.
• Add the scallions, fish, and another 1/4 cup water. Cook over medium-high heat, turning the fish occasionally (if you're using fillets, turn it less often so that it doesn't break up), until the sauce is very thick and the fish cooked through, about 10 minutes. Taste, add salt if necessary, then garnish and serve.

SWEET BLACK PEPPER FISH

Steps:

• Combine 1/4 cup water, sugar and fish sauce in a large non-stick skillet; bring to boil, stirring to dissolve the sugar. Add lemongrass, garlic and pepper. Cook 1.5min or until slightly reduced. Add 1/4c water, green onions and fish; cook over medium-high heat 7 minutes or until the fish flakes easily when tested with a fork or until desired degree of doneness, turning once. Sprinkle with cilantro.