Sweet Black Pepper Fish

Sweet Black Pepper Fish Recipe
Randy Mayor; Melanie J. Clarke
For most of its flavor, this Vietnamese classic relies on sugar and pepper, which everyone has on hand. The sugar is used to make a slightly bitter caramel sauce, and the results are spectacular.

Yield:

4 servings (serving size: 1 fillet and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 247
Caloriesfromfat 14 %
Fat 3.9 g
Satfat 0.6 g
Monofat 1.3 g
Polyfat 1.3 g
Protein 36.3 g
Carbohydrate 13.9 g
Fiber 1.2 g
Cholesterol 54 mg
Iron 1.9 mg
Sodium 911 mg
Calcium 89 mg

Ingredients

1/2 cup water, divided
3 tablespoons sugar
2 1/2 tablespoons Thai fish sauce
3 tablespoons minced peeled fresh lemongrass
1 tablespoon minced fresh garlic
1 teaspoon freshly ground black pepper
1 cup coarsely chopped green onions
4 (6-ounce) halibut fillets
1 tablespoon chopped fresh cilantro

Preparation

Combine 1/4 cup water, sugar, and fish sauce in a large nonstick skillet; bring to a boil, stirring to dissolve the sugar. Add lemongrass, garlic, and pepper. Cook 1 1/2 minutes or until slightly reduced. Add 1/4 cup water, onions, and fish, and cook over medium-high heat 7 minutes or until fish flakes easily when tested with a fork, turning once. Sprinkle with cilantro.

Mark Bittman,

Cooking Light

January 2004
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