Login
Create Account
Butteriest Black Pepper Fish
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Sauteed fish
-
Main Ingredient
flounder
-
Category: Fish or seafood
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Posted By: gardner.marilyn
-
Posted On: Feb 25, 2024
Number of Servings:
Ingredients:
- 2 teaspoons - black peppercorns
- 3 tablespoons - all purpose flour
- 2 - 4 ounce skinless flounder fillets
- 1 teaspoons - kosher salt
- 1/2 teaspoons - finely ground pepper
- 1 tablespoons - vegetable oil
- 6 tablespoons - unsalted butter cut into pieces
- 1 tablespoons - finely grated lemon zest
- 2 tablespoons - fresh lemon juice
- - finely chopped parsley
Directions:
Coarsely crush 2 tsp black peppercorns with a mortar and pestle or place on a word surface and crush with a heavy skillet; set crushed pepper aside.
Place 3 Tbs. all purpose flour in a shallow bowl. Sprinkle two 4 oz skinless flounder fillets on both sides with 11/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt and 1/2 tsp finely ground pepper (this is not the reserved pepper you just crushed.) Working one at a time, dredge the fillets in flour, shaking off excess. Heat 1 Tbs vegetable oil in a large nonstick skillet over medium-high. Cook fish, undisturbed, until golden underneath, about 2 minutes. Carefully turn over with a spatula and cook on the other side just until cooked through, about 30 seconds. Transfer each fillet to a plate.
Wipe out skillet. Combine 6 Tbs unsalted butter cut into pieces, and reserved crushed pepper in pan until butter foams, then browns (be careful not to let it burn) 5-8 minutes; remove from heat. Stir 1 Tbs. finely grated lemon zest, 2 Tbs. fresh lemon juice, and 1/2 tsp. Diamond Crystal or 1/4 tsp. Morton kosher salt into butter. Spoon sauce over fish and top with finely chopped parsley.
Comments