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
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
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.