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Sautéed Sablefish with Spicy Lemon-Walnut Butter Sauce

Thanks to its super-high oil content, Sablefish offers up to 50 percent more omega-3s per serving than Salmon. Its smooth luxurious texture and rich, velvety taste give sablefish a unique palate appeal much sought after by those in the know.

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  

Serves 4

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
1/2 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.

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