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
More From Cooking Light
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
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.
Sweet Black Pepper Fish Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: Vietnamese
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Low Saturated Fat
- PUBLICATION: Cooking Light
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