Sweet Black Pepper Fish
Adapted from The Best of Cooking Light
A very simple, quick, crazy-good fish dish, this is a very simple dish and a great example of a simmer. Fish just can’t be cooked very long before it falls apart, but cooking it in a flavorful liquid gives a mild white fish like halibut so much amazing flavor. This recipe contains classic Southeast Asian flavor elements. Though they may seem quite exotic to you, they should all be easily available at your supermarket. The lemongrass is with the produce and the fish sauce (don’t be put off by its smell when you open it, it mellows as it cooks) is usually with the Asian ingredients.
½ cup water, divided
3 tablespoons sugar
2 ½ tablespoons Thai fish sauce (nam pla)
3 tablespoons minced fresh lemongrass
1 tablespoon minced garlic
1 teaspoon freshly ground black pepper
1 cup chopped green onions
4 each 6-ounce halibut fillets
1 tablespoon chopped fresh cilantro
- Combine ¼ cup water, sugar and fish sauce ina large nonstick skillet, bring to a boil, stirring to dissolve sugar.
- Add lemongrass, garlic and pepper. Cook 1 ½ minutes or until slightly reduced.
- Add ¼ cup water, green onions and fish. Cook over medium-high heat 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness, turning once.
- Sprinkle with cilantro and serve.
Yields 4 servings.