October is National Seafood Month (NSM), and we asked our employees to share their favorite seafood recipes.
Liz Tarquin, Vice President of Strategic Growth, shared this recipe for Fish with Black Lime-Chili Butter.
“I came up with this recipe when I lived in Sydney. I won a cooking competition hosted by a local Moroccan restaurant called Kazbah, and the butter is a serious go-to for anything that swims, flies, or offers significant carbs. I paired this with chickpea ‘chips’ (fries). Enjoy!”
Liz Tarquin
Ingredients for black lime-chili butter:
- 120g butter (salted is OK), at room temperature (1 stick)
- 2 t. black lime powder
- 2-3 t. lime juice (depending on the tartness of the limes)
- ½ t. lime zest
- 1 t. Aleppo or Turkish biber
- 1 t. salt (reduce to ½ t. if using salted butter)
- 4 deep sea perch or ling cod filets weighing150-250g (6-8 oz) (halibut, sablefish, salmon word well too – adjust cooking times as appropriate)
- Brown sugar
- Oil for frying
- Fresh coriander, roughly chopped
- Sliced limes and more Aleppo (if you live in my house)
- Salt and pepper
Directions for fish:
- Make the butter – combine all ingredients thoroughly and set aside in the refrigerator for at least an hour.
- For the fish – Sprinkle one side of the fish with brown sugar (this helps develop the color). Heat 3-4 T. oil in a heavy saucepan, and lay in the fish, sugar side down. Brown 1 minute, then flip and brown for an additional minute. Remove filets from the pan and set aside.
- Add about half the butter to the pan, turning down the heat. You want the butter to melt but not burn. Once the foam has subsided, add the fish back in and cook an additional 2-3 minutes per side, basting liberally with the butter. Remove the fish to a serving plate, and the remaining butter to the pan. As soon as the second butter has melted pour all of it over the fish. Garnish with chopped coriander, additional lime juice, salt and pepper to taste.
Ingredients for chickpea chips:
- 2 cups chickpea flour
- 2 cups of water
- 1 cup of milk (non-dairy is OK)
- A tablespoon of salt
- A bit of turmeric
Directions for chickpea chips:
- Cook the mixture in a pot on the stove until it thickens and starts to stick a little to your pot (just like polenta).
- Pour into a 9 x 13 or other pan to cool and set in the fridge for at least an hour, or preferably overnight.
- Slice into ‘steak fries’ or whatever size you like, and either deep fry (the best) or brush with oil and roast in a very hot (425-450F) oven for 20-30 mins, flipping halfway through.
