bonappetit4.3
Fish With Rum Butter Sauce
An unctuous butter sauce, spiked with rum and spices, plays well with crispy fish for an easy meal that'll make any ol' weeknight feel like a special occasion.
👥 4 Servings👤 Tavel Bristol-Joseph📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●blender
- ●skillet
- ●bowl
📝 Preparation Steps
1
Sauce
2
Place 3 whole green cardamom pods, cracked, one 3"-long cinnamon stick, and 2 tsp. whole allspice on cheesecloth and gather up corners into the center; tie closed with kitchen twine. Melt ¼ cup unsalted butter, room temperature, cut into 1" pieces, in a medium saucepan over medium-low heat. Add 1 small white onion, thinly sliced, one 3" piece ginger, peeled, thinly sliced, sachet, and a large pinch of kosher salt and cook, stirring occasionally, until onion is softened but hasn’t taken on any color, 5–⏱️ 7 minutes. Pour in ¼ cup spiced rum, increase heat to medium, and cook, stirring occasionally, until evaporated, about ⏱️ 2 minutes. Remove saucepan from heat.
whole green cardamom pods, cracked33"-long cinnamon stick1. whole allspice2 tsp3" piece ginger, peeled, thinly sliced1Kosher salt
3
Remove sachet from pan and discard. Transfer onion mixture to a blender and pour in 1 Tbsp. water. Purée until smooth. With the motor running, add remaining ¼ cup unsalted butter, room temperature, cut into 1" pieces, a few pieces at a time, waiting until incorporated before adding more; blend until sauce is smooth and emulsified. Add 1 Tbsp. fresh lime juice and a large pinch kosher of salt and blend to combine. Taste sauce and season with more salt if needed. Cover and keep warm in blender while you cook the fish.
. fresh lime juice1 Tbsp
4
Fish and assembly
5
Season four 4–6-oz. skin-on cod, hake, or haddock fillets, patted dry, on both sides with kosher salt. Heat 2 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Arrange fillets, skin side down, in pan and cook until skin is crisp and flesh is almost cooked through, 5–⏱️ 7 minutes. Turn fillets over and cook until flesh is opaque and flakes easily with a fork, about ⏱️ 1 minute. Transfer to a plate.
4–6-oz. skin-on cod, hake, or haddock fillets, patted dry4Kosher salt. extra-virgin olive oil, divided3 Tbsp
6
Heat remaining 1 Tbsp. extra-virgin olive oil in same skillet. Cook 2 cups cherry tomatoes, halved, stirring occasionally, until blistered in spots and starting to collapse, about ⏱️ 4 minutes; remove from heat.
. extra-virgin olive oil, divided3 Tbspcherry tomatoes, halved2 cups
7
To serve, spoon about ¼ cup sauce into each shallow bowl. Top with fish, placing skin side up, and tomatoes. Scatter some cilantro leaves over.
Cilantro leaves (for serving)
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