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Pepper Bluefish – Hip Hop Cookbook

Pepper Bluefish

2 bluefish fillets (substitue flounder, red snapper, or sea trout if necessary), skin on
2 tbsp butter
1 tbsp olive oil
2 tbsp lemon juice
1/2 tsp cracked black pepper
1/2 tsp cayenne
1 tsp sea salt

Combine the butter, lemon, pepper, cayenne, and salt.
Spread half on the non-skin side of each fillet.
Heat the olive oil in a large non-stick skillet.
Lay the fish in the skillet, skin side down.
Cook for 90% of the cooking time with the skin side down.
Flip and finish cooking on the other side. Serve.

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