- 2 tablespoons olive oil
- 1 pound Padrón or Shishito peppers
- Flaky sea salt (such as Maldon)
Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add Half of the peppers; cook, tossing occasionally until the skins are blistered and fish is softened, about 4 minutes. Transfer into a bowl, sprinkle with salt, and toss to coat. Repeat with remaining pepper, remaining 1 tablespoon oil, and more salt. Makes 6-8 servings.