Five-Peppercorn Fish Fillets Recipe (2024)

This easy recipe certainly punches above its weight. I make a slightly simplified version, all in one pan: Fry the fish, take it out, wipe out the pan, chuck in the butter and wait until it foams, stir in the crushed pepper (I usually just use 5-peppercorn blend), add the sage, then stir in the citrus zest, juice, and a pinch of salt, and spoon over the fish. Delicious.

This certainly did justice to a beautiful slab of wild-caught Nova Scotia halibut, which was a treat we rarely stumble upon where we live. I used all five peppercorns. If you have trouble locating a few of them, Penzeys has the green peppercorns, and I found the Timut online at Walmart of all places. The latter peppercorn, from Nepal, can be labeled in this country as Timut, Timur or Timir. The Nepalese don't use the Roman alphabet, and transliteration is an imprecise art.

Excellent. Easy recipe. Delicious made with Halibut. The pepper was a bit more than I needed and I had to split the fish I had bought into two fillets to make them thin enough to cook evenly, but it was a delicious dinner for very little effort. I used Penzey's 4 Peppercorn blend which was way easier than finding five different types when I live in a rural place. Can't imagine it would have been any better than what I had. five out of five for sure.

I tried this with chicken thighs and it was great. Upped the amount of sage and stirred in some pepper sauce at the end to intensify the flavor.

Made again with grouper. Really good. Left out sage and still good. Make sure to add enough lemon to sauce (used juice of very juicy 1/2 lemon, plus lemon zest, and was just right).

I made this just as written with Grouper. Really nice dish. The sage adds a lovely dimension.

I would use butter, not oil, to fry the fish.

Made this as written using a bit different variety of peppercorns and lime. I also use wondra when making fish instead of all purpose flour. It was easy, fast and delicious. The sage leaves were excellent.

Delicious. I did not have same peppers. Instead I used what I had: Japanese red peppers, Mapuche merken, tellicherri, green peppercorns, sichuan pepper. I ground them in my spice mill before I heated them by mistake, but it didn't seem to matter. Drop them into the melted butter and enjoyed the fragrance. After I cooked two rockfish fillets, I poured butter over fillets, sprinkled with lemon zest, lemon juice and served with polenta and cauliflower (Tanis recipes)

Excellent - made as suggested an everyone loved it!

This certainly did justice to a beautiful slab of wild-caught Nova Scotia halibut, which was a treat we rarely stumble upon where we live. I used all five peppercorns. If you have trouble locating a few of them, Penzeys has the green peppercorns, and I found the Timut online at Walmart of all places. The latter peppercorn, from Nepal, can be labeled in this country as Timut, Timur or Timir. The Nepalese don't use the Roman alphabet, and transliteration is an imprecise art.

I used this "sauce" on grilled halibut and accompanying vegetables, and it was delicious. Didn't have the sage, but the combination of all the peppers and the lemon juice and butter was just great. I added some of it to the vegetables as well, with a bit of sauted garlic and very fresh ginger.

I didn't use all five varieties of peppercorns. Nevertheless, for my taste, the sheer amount of pepper completely overpowered the flavor of the fish. I used sea bass, but if I used the more expensive halibut, this would have been a real disappointment.

I have a question. The recipe says to use 1 tbsp of the crushed peppers and store the rest. But it never says when to use the stored crushed peppercorns. We are making it for the first time. Thanks.

Delicious! I made it with halibut and lime; all i had was black, pnk, and green peppercorns. I would make more sauce next time.

Why cook the fish in olive oil rather than butter? Surely simpler to use butter for both

Delectable!I had half a bag of somewhat spicy baby salad greens that needed to be eaten, so tossed them into the butter sauce to wilt at the last minute. Worked splendidly!