{"id":2356,"date":"2026-01-07T14:40:20","date_gmt":"2026-01-07T14:40:20","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2356"},"modified":"2026-01-07T14:40:26","modified_gmt":"2026-01-07T14:40:26","slug":"northern-pike-with-blackened-pepper-sauce","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/01\/07\/northern-pike-with-blackened-pepper-sauce\/","title":{"rendered":"Brochet \u00e0 la sauce au poivrons noirci"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t\t\t\t\"Northern\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t

Northern Pike with Blackened Pepper Sauce<\/h2><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

25<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

35<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    2 lbs of northern pike filet, scaled, deboned and portioned<\/span><\/p><\/li>

  • <\/span>

    2 red bell peppers<\/span><\/p><\/li>

  • <\/span>

    1 lemon, halved<\/span><\/p><\/li>

  • <\/span>

    2 cloves of garlic<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of paprika<\/span><\/p><\/li>

  • <\/span>

    a pinch of chili flakes (optional)<\/span><\/p><\/li>

  • <\/span>

    2 tbsp of olive oil<\/span><\/p><\/li>

  • <\/span>

    Salt and pepper<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of butter<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Place the bell peppers and the lemon on a baking sheet lined with aluminum foil. Cook in the oven under the broiler. Rotate the bell peppers every two minutes until the skin is blackened, about 10 minutes.<\/li>
    • Place the bell peppers in a deep bowl and cover for 10 minutes to release the skin.<\/li>
    • Remove the skin, the seeds and the stem of the bell peppers. Place in a blender with the garlic cloves, the paprika, the chili flakes and the olive oil. Squeeze in the lemon juice. Blend until smooth and adjust with salt and pepper.<\/li>
    • Heat a pan under medium heat. Once hot, melt the butter and add the fish skin side down. Press the fish on the pan for the first 10 seconds to allow the skin to contract without curling the fish. <\/li>
    • Season the fish with salt and pepper. Cook until 2\/3 of the fish side is cooked, about 3 minutes, and flip to brown the flesh side, about 2 minutes.<\/li>
    • The recipe is ready! Serve the fish skin side up on a bed of the sauce with your side of choice. I served it with a hot green bean salad.<\/li><\/ul><\/div>

      Recipe Video<\/h3>