Blackening fish is a cooking technique that creates a blackish-brown color and crispy texture on the meat's exterior. To achieve the color and texture, a large amount of butter is used in the skillet, as the milk solids are necessary for the browning process. Blackened fish is often served with a thick sauce over the top to add an element of moisture to the charred texture. A lemon butter and smoked pepper sauce will complement the flavor of most cooked fish, highlighting the meat. You need approximately 25 minutes to make blackened fish with lemon butter and smoked pepper sauce.
Step 1
Preheat the broiler. Arrange the red bell peppers on a baking pan and broil for five minutes.
Step 2
Combine 2 tbsp. butter, the broiled bell peppers, red onion, garlic, red wine vinegar, Dijon mustard, salsa, lemon juice, salt, pepper and olive oil in a blender. Pulse the blender on high until the smoked pepper sauce is smooth.
Step 3
Pour the sauce into a saucepan and place over low heat. Cover and allow the sauce to simmer while you prepare the fish.
Step 4
Place 5 tbsp. butter into a skillet and melt over medium-high heat for four minutes. Place the fish fillets into the pan and leave them to cook until they develop a charred appearance. Flip the fillets and char the opposite side.
Step 5
Serve the fillets while hot with equal portions of the smoked pepper sauce poured over the top.
Tips and Warnings
- Refrigerate leftover fish immediately and consume within two days.
Things You'll Need
- Four red bell peppers, sliced
- Baking pan
- 1/2 small red onion, diced
- Six cloves garlic
- 7 tbsp. butter
- 1/4 cup red wine vinegar
- 2 tbsp. honey Dijon mustard
- 2 tbsp. salsa
- 4 tbsp. lemon juice
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1/4 cup extra virgin olive oil
- Blender
- Saucepan
- Skillet
- Four 6-oz. fish fillets, boned and skinned
References
- "Fish: The Complete Guide to Buying and Cooking"'; Mark Bittman; 1999
- "Fish Without a Doubt: The Cook's Essential Companion"; Rick Moonen and Roy Finamore; 2008
- "Cooking Basics For Dummies"; Bryan Miller, Marie Rama and Eve Adamson; 2011
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