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.
- Total:
- Serves: 4 persons
Ingredients
- 1teaspoon black Tellicherry peppercorns
- 1teaspoon dried whole green peppercorns
- 1teaspoon rose (pink) peppercorns
- 1teaspoon Sichuan peppercorns
- 1teaspoon Timut peppercorns
- 4tablespoons unsalted butter
- 12fresh sage leaves
- Salt
- 4boneless halibut, sea bass or grouper fillets, about 6 ounces each
- All-purpose flour, for dusting
- 2tablespoons olive oil
- ½teaspoon lemon zest or lime zest
- 1tablespoon lemon juice or lime juice
- Tender parsley or watercress sprigs, for garnish
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
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.Step 5
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.