John Dory

with Meyer Lemon and Green Peppercorns

John Dory with Meyer Lemon and Green Peppercorns

John Dory with Meyer Lemon and Green Peppercorns

Serves 4

Meyer Lemon Sauce

  • ½ C meyer lemon juice (preferably fresh)
  • ½ C white wine
  • 3-4 shallots, peeled and halved
  • 1T peppercorns (preferably green)
  • ½ tsp agave syrup or pinch of sugar
  • ¼ C cream
  • ¼ C butter, cold and cut into cubes
  • Kosher Salt

Method:

Combine first five ingredients in a medium sized saucepan and bring to a boil. Lower to simmer and reduce by half. Add cream and bring to a medium boil and boil 2-3 minutes. Whisk the cold butter in, piece by piece until smooth and barely comes to a simmer. Salt to taste. Keep warm.
Fish

  • 4 John Dory fillets, skin off
  • Sea Salt
  • Green Peppercorns, crushed
  • Olive Oil
  • Parsley, chopped for garnish

Method:

Generously season both sides of fish fillets with salt and crushed green peppercorns. Heat large sauté pan over high heat. Add 3-4T olive oil until just smoking. Brown fillets in skillet for about 2 minutes and turn over. Sear for another 1-2 minutes or until just cooked through.

NOTE: To crush peppercorns, place in a mortar & pestle with the sea salt and smash until you have a rough mixture.

Assembly:

Spoon sauce on plate. Top with fish fillet. Lightly sprinkle with chopped parsley and serve.

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