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Blistered Shishitos with a Garum Glaze

August 18, 2025 By: Browne Trading Company
Blistered Shishitos with a Garum Glaze

Time: 10 minutes

We can’t get enough of shishito peppers in the summer—especially hot off the grill. You know what else we love? Sustainable, locally sourced seafood and specialty foods. Written by our friends at Maine Garum, this epic fish sauce brings a deep, savory punch to charred veggies—perfect for your next dinner gathering.

INGREDIENTS

Yield: 2 servings

  • A drizzle of Maine Garum Fish Sauce
  • 20 shishito peppers (snap peas, asparagus, or green beans would also work)
  • Splash of vegetable oil
  • Spritz of lime juice
  • Optional mayo with Tajin, garum, and more lime for dipping

PREPARATION

Step 1

Heat a heavy pan until it’s smoking hot—really let it get hot.

Step 2

Add the dry peppers, giving them plenty of room to breathe, and let them rest undisturbed. A dry sear preserves their bright, vegetal character.

Step 3

Once they’re deeply blistered and bronzed, remove from the heat. While rolling them gently in the pan, add a touch of oil followed by a light drizzle of garum—just enough to coat. The residual warmth will transform it into a glossy, savory glaze.

Step 4

Finish with a squeeze of fresh lime, and, if you like, serve with a creamy mayo dip brightened with Tajín, garum, and lime

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