Soy Butter Fish and Peas

Soy Butter Fish with Peas turned out to be a keeper. The recipe is surprisingly simple (no need to even peel the Ginger), comes together fast, and delivers a deeply savory sauce that’s perfect over Rice. The Snap Peas bring freshness and crunch against the tender, flaky fish. We’ll absolutely make this again—and you should try it.

Soy Butter Fish and Peas 
New York Times
 
Some dishes feel like they take hours to develop deep flavor, but this one comes together in minutes. The fish gently steams in a rich, buttery soy and black pepper sauce, soaking up its deeply savory notes while staying perfectly tender. Just before serving, snap peas (or snow peas) are tossed in, adding a fresh green crunch. Everything cooks in one pan, making this dish fast, effortless and packed with flavor. Feel free to swap in other quick-cooking vegetables like bok choy or asparagus for a different take.
 
INGREDIENTS
Yield:4 servings
 
1¼   pounds skinless white fish (such as cod, hake or halibut), cut into 4 pieces 
Salt and freshly ground black pepper 
¼     cup unsalted butter 
3      tablespoons soy sauce 
3      tablespoons unseasoned rice vinegar 
1      (2-inch) piece (unpeeled) ginger, thinly sliced into rounds 
3      cups (about 12 ounces) snow peas or snap peas (or a mix)
1      cup coarsely chopped cilantro 
 
 
PREPARATION
 
1. Season the fish on all sides with salt and set aside.

2. Melt the butter in a large, deep skillet over medium-high heat. Once the butter is melted, stir in the soy sauce, vinegar and ginger. Season with about 6 cranks of pepper (or ½ teaspoon, if you’re measuring).

3. Using tongs, gently lay the pieces of fish in the pan. Cover the skillet and steam until the fish is almost fully opaque, 3 to 5 minutes.

4. Uncover and sprinkle the snow peas over the fish. Cover the skillet again and continue to steam until the fish is fully opaque and cooked through and the peas are bright green, 1 to 2 minutes.

5. Garnish with cilantro and serve directly from the pan or transfer to a platter.