- Sautéed Sablefish (Black Cod) with Shallot-Lemon Vinaigrette and Fresh Herb Salad; Zesty Herbed Almonds
Sautéed Sablefish (Black Cod) with Shallot-Lemon Vinaigrette and Fresh Herb Salad; Zesty Herbed Almonds
Adapted from Bon Appétit Menus, August 2005.
Sautéed Sablefish (Black Cod) with Shallot-Lemon Vinaigrette and Fresh Herb Salad; Zesty Herbed Almonds
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
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Ingredients
- 6 Vital Choice Alaskan sablefish fillets (4 ounces each)
- 6 tablespoons Vital Choice extra virgin olive oil
- 1/3 cup minced shallots
- 2 tablespoons fresh lemon juice
- 1 tablespoon Sherry wine vinegar
- 2 teaspoons grated lemon peel, packed
- Sea salt and organic black pepper to taste
- 6 cups assorted fresh herb leaves (such as Italian parsley, basil, chervil, and dill) and edible flowers (such as nasturtiums)
Instructions
- Make vinaigrette: Mix oil, shallots, lemon juice, vinegar, lemon peel, salt and pepper in a small bowl.
- Combine herb leaves and edible flowers in large bowl to make salad.
- 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, about 4 minutes per side. Arrange fish on plates. Spoon 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette. Serve salad with fish.
Serves: Serves 4