Best 2 Caramelized Black Pepper Fish Recipes

Indulge in a tantalizing culinary journey with our delectable Caramelized Black Pepper Fish recipe, where tender fish fillets are enveloped in a symphony of flavors. Seared to perfection, the fish is coated in a luscious caramelized black pepper sauce, offering a harmonious blend of sweet, savory, and spicy notes. Accompany this main course with a medley of delectable side dishes, including a refreshing Cucumber Salad with a tangy dressing, a hearty Quinoa Pilaf bursting with nutty flavor, and a vibrant Roasted Vegetable Medley that adds a pop of color and nutrition to your plate. Let your taste buds embark on an unforgettable adventure as you explore these culinary delights.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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

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.

Tips:

Choose a firm-fleshed fish: Salmon, halibut, cod, and tilapia are good options.
Make sure your fish is fresh: Look for fish that is bright in color and has no fishy odor.
Season your fish well: Salt, pepper, and garlic powder are all good options.
Don't overcrowd the pan: Give the fish plenty of room to cook evenly.
Cook the fish over medium-high heat: This will help to create a nice crust on the outside of the fish.
Don't overcook the fish: Fish is best when it is cooked to an internal temperature of 145 degrees Fahrenheit.
Serve the fish immediately: Caramelized black pepper fish is best served hot.

Conclusion:

Caramelized black pepper fish is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. With a few simple tips, you can make caramelized black pepper fish that is perfect every time.

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