Szechuan Peppercorn Crusted Black Cod

Ingredients

• 3 pieces Black cod fillets
• 2 tablespoons Szechuan peppercorns
• 1 tablespoon Fresh ginger, grated
• 3 cloves Garlic cloves, minced
• 2 tablespoons Olive oil
• 1 tablespoon Soy sauce (low-sodium)
• 1 teaspoon Rice vinegar
• 1 teaspoon Red chili flakes
• 2 tablespoons Fresh cilantro leaves(optional)
• to taste Salt

Instructions

1. 1

   Toast the Szechuan peppercorns in a dry skillet over medium heat for 1‑2 minutes until fragrant, then grind them coarsely in a mortar or spice grinder.

2. 2

   Pat the cod fillets dry, season lightly with salt, then press the ground peppercorns onto both sides of each fillet to form a crust.

3. 3

   Heat 1 tablespoon of olive oil in a non‑stick skillet over medium‑high heat; add the crusted cod and sear 4‑5 minutes per side until the crust is golden and the fish flakes easily. Remove the cod and keep warm.

4. 4

   In the same skillet, add the remaining olive oil, minced garlic, grated ginger, and red chili flakes; sauté for 30 seconds, then stir in soy sauce and rice vinegar, cooking 1‑2 minutes until the sauce thickens into a reduction.

5. 5

   Plate each cod fillet, spoon the chili‑garlic reduction over the top, and garnish with optional cilantro leaves.