Citrus & Sesame Grilled Shishito Peppers

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Blistered Shishito peppers have made their way into the appetizer section of many Dinner at Isabelle’s menus. It’s quick, easy, and a good option for welcome nibble that’s a veggie (I feel like so many are always meat, cheese or carbs).

Usually I do them indoors on a cast iron, but they are perhaps even better done on a grill. Shishitos are pretty mild, so once they are blistered, I dress them with a tangerine and thai chilli mignonette (sounds fancy, very simple) and top them with some toasted sesame seeds to add the crunch back in.

Serves 8

Ingredients:

• 2 tbsp tangerine juice

• 2 tbsp apple cider vinegar

• 2 tbsp finely chopped shallot

• 1 Thai chili, with some seeds removed, finely chopped

• Salt, to taste

• 1/4 cup sesame seeds

• 1 lb shishito peppers

• Avocado oil, for coating

Directions:

1. Make the Mignonette: In a medium size bowl, combine the tangerine juice, apple cider vinegar, shallot and Thai chili. Season with salt to taste, then cover and refrigerate until ready to use.

2. Toast the Sesame Seeds: Add the sesame seeds to a dry pan over medium heat. Toast for a few minutes, stirring or shaking the pan frequently, until golden and fragrant. Remove from the heat and set aside.

   This will make more toasted sesame seeds than you will need for the recipe. Store any extra in an airtight container for another use.

3. Grill the Shishito Peppers: heat a grill (or cast iron pan) over high heat. Toss the shishito peppers with a light drizzle of avocado oil, then grill for a few minutes, turning as needed, until blistered and lightly charred.

4. Dress & Serve: Transfer the peppers to the bowl with mignonette, toss to coat. Transfer to a serving platter, leaving any excess mignonette behind. Season with salt, top with the toasted sesame seeds and serve immediately.

Make-Ahead Instructions: The mignonette and toasted sesame seeds can be prepared in advance. Store the mignonette, covered, in the refrigerator for up to 2 days. Store the toasted sesame seeds separately in an airtight container at room temperature. Grill and dress the peppers just before serving.

That’s all for now! See you next time At Isabelle’s.