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RECIPE: Scup Fillets with Lemon, Capers, and Chili Crunch
Description
This scup recipe is a snap to pull together, as I did one evening returning from fishing at around 8 p.m. Scup fillets are generally small, so plan for two per person. Before cooking, try to remove any bones you feel with your fingers or fish tweezers. Don't be afraid to fillet a whole scup yourself; these days watching one video may be all you need, along with a sharp knife. Scup is so mild, sweet, and delicious, it may become one of your favorites.
Ingredients
Units
Scale
- 4 scup fillets
- Salt and freshly ground pepper
- 2 to 3 Tbsps all-purpose flour
- 2 Tbsps extra-virgin olive oil (divided)
- 1 cup spring snap peas, strings removed (or whatever green is in season, such as spinach, broccoli, asparagus, zucchini, etc.)
For the Chili Crunch Caper Sauce
- 2 Tbsps butter
- 1 small garlic clove, cut into thin slices
- 2 tsps capers
- 2 tsps freshly squeezed lemon juice
- 1 tsp chili crunch condiment, such as Momofuku Chili Crunch
Instructions
- Remove excess moisture from scup skin with a paper towel. Season the fish with salt and pepper and dip each side in the flour. Set aside.
- Heat a cast iron pan or thick skillet and add a teaspoon of oil. Add the snap peas and sauté for a few minutes until bright green. Place on dinner plates. Add the additional 5 teaspoons of oil and the pieces of fish. At the start of cooking, press on each fillet with a spatula in each hand to reduce the cupping (curling) and to help keep the fish as flat as possible so it cooks evenly. Cook for 4 or 5 minutes until the fish is nearly cooked. Flip and cook for an additional 1 minute.
- Remove the fillets to the plates. Add the butter, garlic, and capers to the pan, and sauté for a minute or two until the garlic sizzles and cooks without browning. Add the lemon juice and chili crisp and swirl until incorporated. Pour over the fish and snap peas.
