Tim McNulty's Blackened Hake Fillets With Roasted Red Pepper Sauce

Name: Tim McNulty's Blackened Hake Fillets With Roasted Red Pepper Sauce
Total time: 40 min
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 4 roasted red bell peppers, skinned and seeded; 6 slices bacon, diced; 3 shallots, minced; 1 cup white wine; 2 tablespoons chopped fresh tarragon leaves; 2 teaspoons hickory-flavored barbecue sauce; 4 tablespoons cold unsalted butter, diced; Salt, cayenne and freshly ground black pepper to taste; 4 tablespoons paprika; 2 tablespoons kosher salt; 4 teaspoons onion powder; 1 tablespoon garlic powder; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 1 tablespoon cayenne pepper; 1/4 teaspoon freshly ground black pepper; 3 pounds hake fillets, 1 1/2-inches thick, cut into serving-size pieces; 6 tablespoons clarified butter; Tarragon leaves for garnish

By Molly O'Neill

Total Time: 40 minutes
Rating: 4(17)
Comments: Read comments

Featured in: FOOD; A Sea Change

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Ingredients

Yield:6 to 8 servings

For the Sauce

4roasted red bell peppers, skinned and seeded
6slices bacon, diced
3shallots, minced
1cup white wine
2tablespoons chopped fresh tarragon leaves
2teaspoons hickory-flavored barbecue sauce
4tablespoons cold unsalted butter, diced
Salt, cayenne and freshly ground black pepper to taste

For the Hake

4tablespoons paprika
2tablespoons kosher salt
4teaspoons onion powder
1tablespoon garlic powder
1tablespoon dried thyme
1tablespoon dried oregano
1tablespoon cayenne pepper
¼teaspoon freshly ground black pepper
3pounds hake fillets, 1½-inches thick, cut into serving-size pieces
6tablespoons clarified butter
Tarragon leaves for garnish

Ingredient Substitution Guide

Preparation

Step 1
To make the sauce, puree the peppers in a food mill. Cook the bacon in a skillet on medium heat for 2 minutes. Add the shallots, lower the heat to medium low and cook until softened, about 5 minutes more.
Step 2
Add the wine to the skillet and bring to a boil over high heat, scraping the bottom and sides of the pan and simmering the mixture until the liquid is reduced by half. Stir in the pepper puree, remove from the heat and add 2 tablespoons of tarragon leaves and the barbecue sauce. Whisk in the butter and season the sauce with salt, cayenne and black pepper. Keep warm.
Step 3
To make the hake, place a large, heavy cast-iron skillet over high heat for 10 minutes. Combine the paprika, salt, onion powder, garlic powder, thyme, oregano, cayenne and black pepper on a plate. Dip the fillets in the clarified butter and then coat them with the spice mix. Working in batches, drop the fillets onto the hot skillet and sear for 4 to 6 minutes on each side. (Be prepared for smoke.) Serve immediately, topped with the warm red pepper sauce and tarragon leaves.