Five Peppercorn Fish Fillets Food

FIVE-PEPPERCORN FISH FILLETS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

FILLET WITH PEPPERCORN SAUCE

Steps:

• For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
• Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
• Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

FISH FILLET AND SCALLOPS IN GREEN PEPPERCORN SAUCE

Steps:

• Heat the butter in large frypan over high heat, until it begins to brown.
• Add the lemon rind, fish and scallops. Brown quickly, stirring carefully.
• Add the green peppercorns and lemon juice quickly, season with salt and pepper then cover the pan and remove from the heat. Stand, covered 5 minutes.
• Serve immediately.

FISH FILLETS IN RED PEPPER SAUCE

Steps:

• I a large non-stick skillet, saute the onion and garlic in oil until tender, about 5 minutes.
• Add the red peppers, coriander, and pepper flakes; saute 1 minute.
• Cover and cook over low heat until the peppers are very tender, about 8 minutes.
• Transfer the mixture to a food processor or blender (Or use hand blender for less clean up);Blend until smooth, scraping down sides twice.
• Stir in 1/4 teaspoon of the salt.
• Sprinkle the fish with the remaining 1/4 teaspoon salt and place in the same skillet.
• Spoon the puree over the fish; cover and simmer until the fish is opaque, about 8 minutes.
• Serve the fish topped with pepper puree and with lime wedges.