One of our customers may have described it best: “Wow Randy, that sablefish is amazing. I have never tasted anything so good. It's like the fish version of chocolate… this is pretty incredible.”
Sautéed Sablefish with Spicy Lemon-Walnut Butter Sauce
6 tablespoons organic extra virgin olive or macadamia nut oil, divided
4 Sablefish fillets (4 oz each)
Sea salt and black pepper to taste
1/2 cup chopped walnuts
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest
1/4‒1/2 teaspoon cayenne pepper
1 tablespoon snipped chives
- Pour 2 tablespoons oil in a large nonstick skillet over medium heat.
- Sauté thawed fillets 3 minutes per side, turning once. Cook just until fish is opaque throughout and flesh flakes under a fork. Season fillets with salt and pepper. Remove fillets from skillet; keep warm.
- Wipe out pan, if necessary. Add walnuts to skillet; cook until walnuts are lightly toasted, shaking pan occasionally to prevent walnuts from burning. Add remaining ingredients and heat through.
- Spoon sauce over fish to serve.