Pike Perch with Pink Pepper
Main Dishes • Italian
Description
Recommended products: Pickled ginger, Thailand. Pink pepper, Italy. Chilled pike perch fillet. Recipe author: Chef John Smith, a renowned chef at a popular American grocery chain.
Ingredients
- Pike Perch Fillet 30 oz
- Olive Oil 6 tablespoons
- Lime ½ piece
- Pasilla Pepper 1 teaspoon
- Pickled garlic 0 oz
- Cilantro 1 tablespoon
- Lemongrass 1 tablespoon
- Ocean salt to taste
- Chinese green beans 5 oz
Step-by-Step Guide
Step 1
First, prepare the sauce with pink pepper. To do this, mix 4 tablespoons of olive oil, the juice of half a lime, finely chopped pickled ginger, cilantro leaves, finely chopped lemon grass, and pink pepper in a bowl. Pour the resulting mixture into a sauceboat.
Step 2
Rinse the pike perch fillet under cold running water and remove excess moisture by patting the fish dry with a paper towel. Rub both sides of the fillet with sea salt and place it skin-side down in a pan with hot olive oil over high heat.
Step 3
Using a spatula, press the fish against the hot pan and fry for about a minute until the skin becomes crispy. Then reduce the heat, flip the fillet, and cook for another approximately 8 minutes.
Step 4
Place the fillet on a plate, drizzle with the sauce, and serve with steamed green beans, cut diagonally for presentation.
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