This Spicy Peppercorn Oil is best made a day ahead, so plan accordingly. In a pinch, you can make a fast batch and just slap it on your fish, but it’s better after a day or two.
Ingredients:
4 servings
4 yellowtail fillets, 6 – 8 ounces each
3 Tbl whole peppercorns, any color or mixed
1 cup olive oil
2 tsp red pepper flakes
5 garlic cloves, crushed
1/4 cup red or yellow onion, chopped
1 lemon peel
1 1/2 tsp Kosher salt
Instructions Place peppercorns in a medium-hot dry skillet and lightly toast for 3 – 4 minutes while stirring(releases flavor!). Add peppercorns to a small saucepan with oil, pepper flakes, garlic and onion. Bring to a boil while stirring. Remove from heat, stir in lemon and salt and allow to cool. Place in a jar and let stand at room temperature for 12 – 24 hours. Strain through coffee filter (optional). Brush fish with peppercorn oil and place on a white-hot grill for 3 – 4 minutes each side or until just a tad undercooked. Drizzle additional oil over and serve.
Bragging may not bring happiness, but no man having caught a large fish goes home through an alley.
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