Honey Peppered Ora King Recipe

Prep the fish

Pat the Ora King fillets dry with paper towels. Score the skin lightly in 2–3 places (if necessary) to prevent curling. Place fillets on a tray skin-side down.

Season both sides of the fillets evenly with 2 tsp sea salt and 2 tsp freshly ground black pepper. Drizzle 2 tbs olive oil and 2 tbs fresh lemon juice over the fillets and let them rest at room temperature for 10–15 minutes while you prepare the sauce and preheat the pan.

Heat a large nonstick or stainless steel skillet over medium-high heat until hot (about 2–3 minutes). Add a light film of neutral oil if the pan is dry. Place fillets skin-side down and press gently with a spatula for 20 seconds to keep skin flat. Cook skin-side down without moving for 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Flip the fillets and cook for an additional 1–2 minutes, depending on thickness, until the fish reaches an internal temperature of 120–125°F (49–52°C) for medium-rare/medium. Remove the fillets to a warm plate and tent loosely with foil while you finish the sauce.

Make brown butter

In a separate small to medium saucepan or skillet over medium heat, add 6 tbs unsalted butter. Swirl continuously as it melts. After 4–6 minutes the butter will foam, then the milk solids will begin to brown and emit a nutty aroma. Watch closely to avoid burning; once it turns golden-brown with toasted bits, remove from heat.

Immediately add 3 tbs honey to the browned butter and stir to combine. The honey will thin slightly and caramelize — stir for 20–30 seconds.

Stir in 1 tbs fresh lemon juice, 1 tsp light soy sauce, 1 tsp fresh thyme leaves, 1 tsp lemon zest, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Taste and adjust balance: add an extra 1 tsp honey if you prefer sweeter, or another 1/2 tsp lemon juice for more brightness. Keep the sauce warm on very low heat (do not boil) until ready to serve.

Plate the fish skin-side up or on the side per your presentation. Spoon 1–2 tbs of the brown butter honey sauce over each fillet, allowing some to pool beside the fish. If desired, drizzle an additional 1 tsp honey across the top for sheen.

Garnish each fillet with a small pinch of microgreens or chopped parsley and a light sprinkle of lemon zest. Serve immediately with lemon wedges on the side for squeezing.

Reserve any remaining sauce for guests to add at the table; rewarm gently if it has cooled and solidified.