Rum Butter Fish Fillet Recipe

Ingredients

Estimated total cost: €25.16 · €6.29/serving

• 3 whole green cardamom pods, crackedEst. price €0.03–€0.08
• 1 3-long cinnamon stickEst. price €0.10–€0.25
• 2 tsp. whole allspiceEst. price €0.15–€0.30
• 1 stick unsalted butter, room temperature, cut into 1 pieces, dividedEst. price €1.00–€2.50
• 1 small white onion, thinly slicedEst. price €0.20–€0.50
• 1 3 piece ginger, peeled, thinly slicedEst. price €0.30–€0.70
• Kosher saltEst. price €0.01–€0.05
• 1 cup spiced rumEst. price €12.00–€25.00
• 1 Tbsp. fresh lime juiceEst. price €0.10–€0.25
• 4 46-oz. skin-on cod, hake, or haddock fillets, patted dryEst. price €8.00–€18.00

Steps

1. 1

   Begin by placing cracked green cardamom pods, a 3"-long cinnamon stick, and 2 tsp. whole allspice onto a piece of cheesecloth. Bundle up the corners and secure them with kitchen twine. In a medium saucepan over medium-low heat, melt ¼ cup of unsalted butter that has been cut into 1" pieces and brought to room temperature. Add thinly sliced white onion, thinly sliced peeled ginger, the spice sachet, and a generous pinch of kosher salt. Stir occasionally until the onion softens without browning, which should take about 5–7 minutes. Next, pour in ¼ cup of spiced rum and increase the heat to medium. Cook while stirring occasionally until the rum has evaporated, approximately 2 minutes. Finally, remove the saucepan from the heat source.

2. 2

   1. Remove the sachet from the pan and dispose of it. Place the onion mixture into a blender along with 1 tablespoon of water. Blend until a smooth consistency is achieved. 2. While blending, gradually add the remaining ¼ cup of unsalted butter at room temperature, cut into 1-inch pieces, adding a few pieces at a time until fully incorporated. Continue blending until the sauce becomes smooth and emulsified. 3. Incorporate 1 tablespoon of fresh lime juice and a generous pinch of kosher salt into the blender. Blend to ensure all ingredients are well combined. 4. Taste the sauce and adjust seasoning with more salt if necessary. Keep the sauce warm by covering it in the blender while you prepare the fish dish.

3. 3

   Begin by seasoning four 4–6-oz. skin-on fillets of cod, hake, or haddock with kosher salt on both sides and pat them dry. Heat up 2 tablespoons of extra-virgin olive oil in a large nonstick skillet over medium-high heat. Place the fillets into the pan with the skin side facing down and cook until the skin becomes crispy and the flesh is nearly cooked through, which should take around 5 to 7 minutes. Flip the fillets over and continue cooking until the flesh turns opaque and easily flakes when tested with a fork, approximately 1 minute more. Once done, transfer the cooked fillets onto a plate for serving.

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• Cultural note

  The Rum Butter Fish Fillet recipe combines flavors from Caribbean and Mediterranean cuisines. Rum is a staple in many Caribbean dishes, adding a unique depth of flavor, while the olive oil and spices reflect Mediterranean influences. This fusion dish showcases a blend of cultural traditions and ingredients.

• Seasonal note

  This Rum Butter Fish Fillet recipe can be enjoyed year-round as the main ingredients like spices, onions, and tomatoes are generally available throughout the year. However, fresh cherry tomatoes and cilantro are best during the summer months when they are in peak season.

• Health note

  This dish is a good source of protein, healthy fats, and essential vitamins. The fish provides omega-3 fatty acids beneficial for heart health, while the spices and vegetables offer antioxidants and anti-inflammatory properties. However, the high sodium and saturated fat content from butter and olive oil should be…