Crispy Pan-Seared Fish with Piquillo Pepper Sauce

By lorik

This recipe works well with any skin-on, 1- to 1½-inch-thick firm whitefish fillets. And while this bright, creamy sauce is a great counterpoint to the crispy fillets, feel free to get creative and sauce the fish how you like.

Ingredients

• Fish:
• 4 (6- to 8-ounce) skin-on white fish fillets, 1 to 1 1/2 inches thick
• Kosher salt
• 1 1/2 teaspoons sugar
• 2 tablespoons vegetable oil
• 2 tablespoons finely chopped fresh parsley
• Sauce:
• 1 medium vine-ripened tomato, cored and quartered
• 2 ounces jarred piquillo peppers, drained
• 1/4 cup panko bread crumbs
• 2 teaspoons sherry vinegar
• 1 garlic clove, peeled
• Kosher salt
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/4 cup extra-virgin olive oil

Preparation

Step 1

For the Fish: Combine 1½ teaspoons salt and sugar in small bowl. Using sharp knife score skin lengthwise at ½-inch intervals, making ¼-inch-deep cuts, stopping ½ inch from top and bottom of filet. Season flesh side of fillets evenly with salt mixture and place skin side up on wire rack set in rimmed baking sheet. Season skin side with ¼ teaspoon salt. Refrigerate for at least 45 minutes or up to 1½ hours.

For the Sauce: Meanwhile, place tomato, peppers, panko, vinegar, garlic, ½ teaspoon salt, paprika, and cayenne in blender and blend on high speed until smooth, about 2 minutes. With blender running, slowly drizzle in oil until smooth and creamy, about 1 minute. Strain sauce through fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids. Season with salt to taste.

Remove fish from refrigerator and pat skin dry with paper towels. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Carefully slide fillets, skin side down, into skillet. Immediately reduce heat to medium-low; using fish spatula, firmly press fillets down for 20 to 30 seconds to create good contact between skin and skillet. Continue to cook, tilting skillet occasionally to distribute oil, until skin is well browned and flesh is opaque except for top ¼ inch, 8 to 14 minutes. (If at any time during searing, oil starts to smoke or sides of fish start to brown, reduce heat so that oil is sizzling but not smoking.)

Turn off heat. Flip fish and continue cooking until fish registers 125 degrees F/52 degrees C, about 30 seconds longer. Immediately transfer fish to large platter or wire rack set in rimmed baking sheet. Spoon dollops of sauce onto individual plates. Sprinkle parsley in fillet-sized rectangles next to sauce. Place fillets, skin side up, on top of parsley rectangles. Serve.