SWEET BLACK PEPPER FISH

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Sweet Black Pepper Fish image

I have used this recipe from the January/February 04 issue of Cooking Light magazine several times. It is easily and quickly prepared, but best of all, it is a terrific dish. If I can't find lemongrass, I use lemon zest. I have also added a teaspoon of cornstarch dissolved in a little water to the dish during the last two minutes to give the sauce a little more body.

Provided by tara portee

Categories     Halibut

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 296.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 70.3, Sodium 992.3, Carbohydrate 13.7, Fiber 0.8, Sugar 10.5, Protein 47

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