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Pan-Seared St. Peter's Fish

Pan-Seared St. Peter’s Fish (John Dory/Tilapia) with Passion Fruit Sauce

/ PF Farms News / By

Pan-Seared St. Peter’s Fish (John Dory/Tilapia) with Passion Fruit Sauce

This recipe focuses on simple preparation for the fish to let the exotic sauce shine.

 

Ingredients

 

For the St. Peter’s Fish (or other delicate white fish)

  • 4 (approx. 6 oz each) fillets of St. Peter’s Fish (John Dory, or a substitute like Tilapia or Sea Bass)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste

 

For the Passion Fruit Sauce

  • 1/2 cup passion fruit pulp (about 6-8 fresh passion fruits, or good quality frozen/thawed pulp)
    • Note: For fresh, slice in half and scoop out the pulp and seeds.
  • 1/4 cup dry white wine (or fish stock)
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey or granulated sugar (adjust to taste based on the tartness of your fruit)
  • 1/4 teaspoon salt (or to taste)
  • 1/4 cup heavy cream (optional, for a creamier sauce)
  • 1 teaspoon fresh lime juice (optional, to brighten the flavor)

Instructions

 

1. Prepare the Passion Fruit Sauce

 

  1. Sauté Shallots: In a small saucepan, melt 1 tablespoon of butter over medium-low heat. Add the shallots and cook gently until they are translucent and soft (about 3-4 minutes). Do not let them brown.
  2. Deglaze: Pour in the white wine (or stock) and bring to a simmer, scraping up any bits from the bottom of the pan. Let it reduce by about half (about 2 minutes).
  3. Add Passion Fruit: Add the passion fruit pulp, honey ( or sugar), and salt. Bring the mixture to a gentle simmer.
  4. Reduce and Thicken: Cook for about 5-7 minutes, stirring occasionally, until the sauce has slightly reduced and thickened enough to coat the back of a spoon. Taste and adjust sweetness or salt as needed.
  5. Finish the Sauce (Optional Creamy Version): Remove from heat. If using, stir in the heavy cream and lime juice. Whisk well to combine. Keep the sauce warm while you cook the fish. You can strain the sauce through a fine-mesh sieve if you prefer a smooth, seedless sauce, but the seeds add nice texture.

 

2. Pan-Sear the Fish

  1. Season: Pat the fish fillets very dry with paper towels. Season generously on both sides with salt and pepper.
  2. Heat Skillet: Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.
  3. Sear the Fish: Carefully place the fillets in the hot skillet (skin-side down first if using skin-on fillets). Do not overcrowd the pan; cook in batches if necessary.
  4. Cook: Cook for about 3-4 minutes until a beautiful golden crust forms and the fish is cooked about halfway up the side.
  5. Flip and Finish: Reduce the heat to medium-low. Add the 2 tablespoons of butter to the pan. When the butter melts and foams, gently flip the fish. Baste the fish with the melting butter as it finishes cooking, another 2-3 minutes, until the fish is opaque and flakes easily.

 

3. Plating

  1. Serve: Place a fillet of fish on each plate.
  2. Spoon Sauce: Spoon the warm Passion Fruit Sauce generously over the top of the fish.
  3. Garnish: Garnish with fresh herbs like chopped cilantro, chives, or parsley, if desired.
  4. Pairings: Serve immediately with complementary sides like jasmine rice, roasted asparagus, or simple steamed green beans.

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