Fish with Acuyo Sauce

Name: Fish with Acuyo Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 (1-lb.) sea bass or red snapper filets; Salt and freshly ground black pepper; 4 black peppercorns; 1 bay leaf; 1 sprig fresh thyme; 10 acuyo leaves; 1 fresh jalapeño, seeded; 1 ⁄ 2 clove garlic, peeled and chopped; 1 ⁄ 4 cup extra-virgin olive oil

Serves
serves 4

The herb acuyo is, like black pepper, a member of the genus Piper—its heart-shaped leaves tastes faintly of anise.

Ingredients

2 (1-lb.) sea bass or red snapper filets
Salt and freshly ground black pepper
4 black peppercorns
1 bay leaf
1 sprig fresh thyme
10 acuyo leaves
1 fresh jalapeño, seeded
¹⁄₂ clove garlic, peeled and chopped
¹⁄₄ cup extra-virgin olive oil

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Instructions

Step 1

Season fish with salt and pepper. Simmer 1 cup water, peppercorns, bay leaf, thyme, and a pinch of salt in a skillet over medium heat for 5 minutes. Reduce heat to low, add fish, cover, and cook until fish flakes, about 10 minutes.

Step 2

Rinse acuyo leaves. Blanch in a pot of boiling salted water over medium-high heat for 5 minutes, drain, and purée in a blender or food processor with jalapeño, garlic, oil, and 1⁄4 cup water. Warm in a saucepan over low heat; season with salt. Spoon over fish.

Season fish with salt and pepper. Simmer 1 cup water, peppercorns, bay leaf, thyme, and a pinch of salt in a skillet over medium heat for 5 minutes. Reduce heat to low, add fish, cover, and cook until fish flakes, about 10 minutes.
Rinse acuyo leaves. Blanch in a pot of boiling salted water over medium-high heat for 5 minutes, drain, and purée in a blender or food processor with jalapeño, garlic, oil, and 1⁄4 cup water. Warm in a saucepan over low heat; season with salt. Spoon over fish.