One Vital Choice customer called wild Alaskan sablefish “the chocolate of fish,” for good reason.
Its ravishing richness stems from the ample body fat that sablefish (AKA black cod or butterfish) accumulate to survive their frigid, deep-water environments. Sablefish is very high in omega-3s, with each 4 oz portion averaging a whopping 1.6 grams—more than most wild salmon!
1/2 cup freshly squeezed orange juice 2 tablespoons freshly squeezed lime juice 2 tablespoons freshly squeezed lemon juice 1 tablespoon organic extra virgin olive or macadamia nut oil Zest of 1 orange Zest of 1 lemon 1/2 teaspoon minced fresh ginger Pinch cayenne 4 (4-ounce each) Vital Choice sablefish portions, bones removed 1/2 teaspoon sea salt 1 teaspoon Dijon mustard Fresh flat-leaf parsley and mint, coarsely chopped (garnish)
In a small bowl or glass measuring cup, whisk together the orange juice, lime juice, lemon juice, olive (or macadamia nut) oil, orange zest, lemon zest, ginger, and cayenne.
Place the sablefish in a baking dish and season each piece with 1/8 teaspoon of the salt. Pour half of the orange juice mixture over the sablefish and turn to coat well. Cover and marinate in the refrigerator for 30 minutes.
Preheat the oven to 400°F.
Remove the sablefish from the refrigerator, uncover, and add 2 tablespoons of water to the bottom of the dish. Bake just until the fillets are tender and an instant-read thermometer inserted into the center of each fillet registers 137°F; it will take 10 to 12 minutes, depending on the thickness of the fillets.
Meanwhile, combine the remaining orange juice mixture and the mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half.
Pour the reduction over the fillets, sprinkle with the parsley and mint, and serve immediately.
Calories 256; Total Fat 9 g (1 g saturated, 3 g monounsaturated); Carbohydrates 10 g; Protein 27 g; Fiber 0 g; Sodium 409 mg
A nationally-recognized expert on the role of food in supporting health during cancer treatment, Rebecca Katz has a Masters of Science degree in Health and Nutrition Education, and received her culinary training from New York's Natural Gourmet Institute for Health and Culinary Arts.
As a consultant, speaker, teacher and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tool of nutrition in their medical arsenal.
Rebecca also develops delicious, affordable, menus for businesses and non-profit groups, consistent with the desired nutritional guidelines. Recipes are structured for ease of use and culinary interpretation by staff and end users.