Saveur

Photo: Maura McEvoy

SERVES 4

The herb acuyo is, like black pepper, a member of the genus Piper—its heart-shaped leaves tastes faintly of anise.

2  1-lb. sea bass or red snapper filets
Salt and freshly ground black pepper
4 black peppercorns
1 bay leaf
1 sprig fresh thyme
10 acuyo leaves
1 fresh jalapeño, seeded
1⁄2 garlic clove, peeled and chopped
1⁄4 cup extra-virgin olive oil

1. Season fish with salt and pepper. Simmer 1 cup water, peppercorns, bay leaf, thyme, and a pinch of salt in a skillet over medium heat for 5 minutes. Reduce heat to low, add fish, cover, and cook until fish flakes, about 10 minutes.

2. Rinse acuyo leaves. Blanch in a pot of boiling salted water over medium-high heat for 5 minutes, drain, and purée in a blender or food processor with jalapeño, garlic, oil, and 1⁄4 cup water. Warm in a saucepan over low heat; season with salt. Spoon over fish.

This article was first published in Saveur in Issue #12