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Epicurious

Butteriest Black Pepper Fish

5.0

(2)

Black Pepper Fish on a white plate with a fork coming in from the right side
Photograph by Isa Zapata, food styling by Taneka Morris

Barely cracked peppercorns toasted, almost fried, in a generous amount of butter create one of the easiest, best finishers for seared fish. The black pepper’s piercing heat fizzles down to reveal warm, leathery, fruit-like flavors, a good reminder that black pepper is much more than just a default seasoning. We love the Zanzibar and Robusta peppercorns from Burlap & Barrel. On the topic of fish, any thin fillets of white fish that catch your fancy will do well here—sole, turbot, even snapper.

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