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Sablefish with Shallot Vinaigrette and Herb Salad

We want to acknowledge reader J.T. Smith, who sent us this week's sablefish recipe, which hails from Bon Appétit magazine. We're presenting it in a slightly modified version.

As J.T. told us, “I received my sablefish and berries today, and cooked the sablefish this evening. As I did not have miso and other ingredients in the kitchen I used an Epicurious recipe which was simply outstanding!”

Sablefish with Shallot Vinaigrette and Herb Salad
Adapted from Bon Appétit magazine, August 2005

6 (4 oz each) Alaskan sablefish fillets - regular or Oven Ready (lightly smoked)

Vinaigrette ingredients for Sablefish and Herb Salad

6 tablespoons organic extra virgin olive or macadamia nut oil
1/3 cup minced shallots
2 tablespoons fresh organic lemon juice
1 tablespoon organic balsamic vinegar or mirin (sweet rice wine vinegar)
2 teaspoons (packed) grated organic lemon peel
Sea salt and organic black pepper to taste

Herb salad ingredients and instructions

2 cups each Italian parsley, basil, dill, and arugula or nasturtiums
1 cup mesclun salad mix or arugula

  • Blend vinaigrette ingredients in a small bowl. Mix Herb Salad ingredients in a large bowl.
  • Sprinkle sablefish fillets with salt and pepper. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Cook fish until just opaque in center, 3-4 minutes per side.
  • Arrange fish on plates and pour 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette and serve with fish.

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