Sweet Black Pepper Fish

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

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 14%
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 36.3g
  • Carbohydrate: 13.9g
  • Fiber: 1.2g
  • Cholesterol: 54mg
  • Iron: 1.9mg
  • Sodium: 911mg
  • Calcium: 89mg


  • 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


  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.
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