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Sweet Black Pepper Fish

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 fillet and 2 tablespoons sauce)
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.

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

Nutrition 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

How to Make It

  1. 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.