Fish ‘pepper steaks’

Fish ‘pepper steaks’

Prep: 5 minutes

Cook: 10 minutes

Makes: 4 servings

2 tbsp peppercorns, preferably a mix of black, white, green and pink

4 thick-cut fish fillets (any firm fish)

1 cup dry red wine (or 1 tsp balsamic vinegar mixed in 1 cup of fish stock)

1 tbsp red onions, finely chopped

1 tbsp butter

1 tsp salt

Pinch dried tarragon/2 tbsp parsley
Crush peppercorns lightly to just ‘crack’. Wash fish and pat dry; press peppercorns onto surface to cover.
Heat a non-sticky pan on medium-high heat for five minutes – it should be really hot. Add ‘steaks’, increase heat to high , and sear for two minutes each side. If the pepper coat is disturbed by turning, sear on one side, then transfer fillets gently to grill and cook until done.
Heat pan on medium fire. Add red wine 9or stock) and onions. Cook, stirring, till wine reduces by a third and onions are softned, for about two minutes. Stir in the butter, salt, balsamic vinegar (if using stock) and the crumbled tarragon.
Spoon sauce over fish. Serve with crusty bread and salad or veggies.

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