Pan Roasted Merluza Recipe

Prepare and roast peppers

Preheat the oven to 400°F (200°C). Halve each baby sweet pepper lengthwise and remove seeds. Toss pepper halves with 1 tablespoon olive oil and a light pinch of salt. Arrange cut side up on a parchment-lined baking sheet and roast for 10–12 minutes, just until skins begin to soften and edges lightly blister. Remove from oven and let cool slightly.

Make filling and stuff

In a bowl, combine 4 oz room-temperature cream cheese, 1/2 cup ricotta, 1/4 cup grated Parmesan, 1 minced garlic clove, 1 tablespoon chopped chives, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and well incorporated. Using a small spoon or piping bag, fill each roasted pepper half with the cheese mixture. Return stuffed peppers to oven for 4–6 minutes to warm through and meld flavors (optional). Keep warm until plating.

Sweat aromatics

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 1/2 cup finely diced yellow onion, 1/4 cup diced celery and 1/4 cup diced green bell pepper. Sauté until softened and translucent, about 5–6 minutes. Add 2 minced garlic cloves and cook 30 seconds more until fragrant.

Build roux and deglaze

Stir in 1 tablespoon tomato paste and cook 1 minute. Sprinkle in 1 1/2 tablespoons all-purpose flour and cook, stirring constantly, 1–2 minutes to cook the raw flour taste (you want a blond roux). Slowly add 1/4 cup dry white wine to deglaze, scraping any fond from the pan.

Simmer sauce

Gradually whisk in 1 cup fish stock and 1/2 cup crushed tomatoes until smooth. Add 1 bay leaf, 1/2 tsp Old Bay, 1/2 tsp smoked paprika, 1 tsp Worcestershire sauce and 1/2 tsp hot sauce. Bring to a gentle simmer and cook 8–10 minutes to reduce slightly and concentrate flavors.

Finish with lobster and cream

Stir in 8 oz chopped cooked lobster meat and simmer 2–3 minutes to heat through. Lower heat and whisk in 1/4 cup heavy cream. Add 1 tablespoon fresh lemon juice, 1 tablespoon chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning, removing the bay leaf before serving. Keep warm on very low heat.

Prepare fillets

Pat the merluza fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust both sides of each fillet with 1/2 cup all-purpose flour, shaking off excess.

Pan roast fillets

Heat a large sauté pan over medium-high heat. Add 3 tablespoons extra-virgin olive oil. When oil is shimmering and just beginning to smoke, add the fillets skin-side up first for a brief sear (about 30–45 seconds) to set the flesh. Carefully flip so skin-side down and reduce heat to medium. Add 2 tablespoons unsalted butter to the pan. Cook skin-side down for 3–4 minutes without moving so the skin crisps and the fish cooks most of the way through. Baste the top of the fillets with the melted butter using a spoon for 30–60 seconds to finish cooking and add flavor. Flip once more if needed and cook an additional 30–60 seconds to reach an internal temperature of about 130–135°F (54–57°C) for moist fish (timing will vary with thickness).

Rest and finish

Transfer fillets to a warm plate and let rest 2 minutes. Squeeze fresh lemon over the fillets and sprinkle with 2 tablespoons chopped parsley.

Spoon a generous pool (about 1/4 to 1/3 cup) of warm lobster gumbo sauce onto each plate. Arrange 1 pan-roasted merluza fillet on top of the sauce. Place 3–4 stuffed baby sweet pepper halves alongside the fish. Drizzle a little of the pan butter from the fish over the dish if available. Garnish with microgreens or additional parsley and a lemon wedge. Serve immediately.