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Buttery Black Pepper Fish Recipe
The Buttery Black Pepper Fish recipe features perfectly seared flounder fillets, generously drizzled with a delectable buttery black peppercorn sauce, creating a dish everyone enjoys.
The secret of this recipe lies in scrumptious buttery black peppercorn sauce, which brings together crushed black peppercorns and melted butter, enhanced by adding extra fresh lemon zest and lemon juice. It’s the best fish recipe that finishes in less than 30 minutes and is served perfectly as a delicious main dish for any occasion.
Why This Recipe Works
This easy fish recipe is simple to prepare. It takes less than 15 minutes to cook, making it perfect for busy moms, young professionals, or anyone seeking a delicious meal with minimal effort.
The buttery black peppercorn sauce brings a nice little zing, blending perfectly with melted butter and getting a fresh lift from a splash of lemon zest and juice. This tantalizing sauce pairs perfectly with the flaky flounder fillets, elevating the dish to a new level.
It’s also a versatile recipe that allows you to easily adapt by substituting flounder with a variety of white fish such as halibut, tilapia, sea bass, or catfish. You may also adjust the tanginess and heat level by varying the amount of black peppercorns.
Recipe Ingredients
This pan-seared fish matches perfectly with the buttery black peppercorn sauce and it only needs a few simple ingredients:
- Black peppercorns- It’s one of the most common spices worldwide and is well known for its pungent flavor and aroma. Let the crushed black peppercorns dance in the hot melted butter, releasing a depth of flavor and spicy taste that pairs perfectly with the dish.
- Lemon- The freshly squeezed lemon juice and zest from one lemon adds an extra freshness to the sauce.
- Skinless flounder fillets- Flounder is a type of white fish that can be easily found from local grocery store. It has a mild taste and a delicate texture.
- Ground black pepper and salt – Season the fish with ground black pepper and salt to enhance the flavor.
- All-purpose flour- It can be used as a light coating on fish to help prevent the meat from falling apart easily during cooking.
How To Make Buttery Black Pepper Fish
Preparing this mouthwatering buttery black pepper fish is quick and effortless, requiring just a few simple steps.
Begin by seasoning and coating the flounder fillets with all-purpose flour. Then, sear the fish until it reaches a golden, tender perfection. Flounder fillets cook quickly, it’s essential to keep a close eye on the fish to prevent overcooking.
Once the fish is cooked, whip up the irresistible buttery black peppercorn sauce in a skillet. Throw in some crushed black peppercorns with melted butter and let that heavenly aroma fill the kitchen. Then, add a splash of lemon zest and juice for that extra zing.
Once everything’s ready, generously drizzle the sauce over the seared flounder fillets. And don’t forget to sprinkle on some freshly chopped parsley to add a pop of color. There you have it—a dish that’s simple, delicious, and ready to impress!
Cooking Tips
For the best result, please follow my tips below:
- Use fresh, skinless flounder fillets for the best taste. If using frozen flounder fillets, properly thaw the fish at room temperature and let it soak in the water for at least 1 hour. You may also thaw the fish in the refrigerator overnight until it’s completely thawed before using.
- Pat dry the fish with paper towels before seasoning. This step helps remove the excess moisture, ensuring a crispy exterior when cooked.
- Gently flip the fish to cook the other side to avoid breaking it apart using a spatula.
- Flounder cooks quickly, so be careful not to overcook it. It should be cooked until it turns opaque and easily flakes with a fork.
Frequently Asked Questions
What to serve with buttery black pepper fish?
This dish serves well with rice, steamed or grilled vegetables, roasted potatoes, green salad, or crusty bread. To create a balanced and delicious meal that complements the flavors of this buttery black pepper fish, I recommend these recipes, Grilled Tomatoes; Crispy Roasted Potatoes; Tomato and Shrimp Salad; and Homemade Baguette.
Can I make the sauce in advance?
It’s recommended to make the sauce before serving for the best flavor. You can also make it in advance for future use. Store the sauce in an airtight container, and refrigerate for up to 3 days. When ready to use, reheat the sauce on the stove over low heat, stirring occasionally until warmed through.
How Many Calories Per Serving?
This recipe has 812 calories per serving.
Buttery Black Pepper Fish
Ingredients
- 2 teaspoons black peppercorns
- 8 ounces (250g) 2 skinless flounder fillets
- 1/4 teaspoon ground black pepper
- 2 teaspoons kosher salt (divided )
- 3 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 6 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (chopped, for garnish )
Instructions
- Crush the black peppercorns with a mortar and pestle. You may also place the black peppercorns on a work surface, crush them using a knife or a heavy skillet, and set aside.
- Add all-purpose flour to a shallow plate. Pat dry the flounder fillets with paper towels and season them with ground black pepper and 1 teaspoon of salt. Transfer the flounder fillets to the shallow plate and evenly coat them with all-purpose flour, shaking off the excess. Set aside.
- Heat the vegetable oil in a skillet over medium-high heat. Add the fish to the skillet and cook for 2 minutes. Then, gently flip the fish to cook the other side for another 1 minute or until cooked through and flaky. Transfer the fish to a plate and set aside.
- Clean the skillet and wipe it dry. Melt the butter in the skillet over medium-high heat, and add crushed black peppercorns. Keep stirring occasionally to prevent the peppercorns from burning. Continue cooking for 2 to 3 minutes until aromatic. Remove the skillet from the heat, and stir in lemon zest, lemon juice, and the remaining salt.
- To serve, drizzle the buttery black pepper sauce over the fish and top with freshly chopped parsley.
Video
Notes
- Use fresh, skinless flounder fillets for the best taste. If using frozen flounder fillets, properly thaw the fish at room temperature and let it soak in the water for at least 1 hour. You may also thaw the fish in the refrigerator overnight until it's completely thawed before using.
- Pat dry the fish with paper towels before seasoning. This step helps remove the excess moisture, ensuring a crispy exterior when cooked.
- Gently flip the fish to cook the other side to avoid breaking it apart using a spatula.
- Flounder cooks quickly, so be careful not to overcook it. It should be cooked until it turns opaque and easily flakes with a fork.
What other type fish can you use here besides flounder?
Hi Jodie. You can use halibut, snapper, sole or plaice to replace the flounder.