Sautéed Sablefish (Black Cod) with Shallot-Lemon Vinaigrette and Fresh Herb Salad; Zesty Herbed Almonds
We owe the idea to run today's scrumptious Bon Appétit Sablefish recipe to Vital Choices reader J. T. Smith of Houston, Texas who found it at Epicurious.com.
T. J. posted this enthusiastic endorsement of the recipe and our Sablefish: “I cooked the fish on the stove top in some of the marinade, and it was simply outstanding!!! One of the most delicious foods I have ever prepared (in many years of cooking)!!! I used wonderful sablefish from Vital Choice for this and will definitely make it again.”
Sautéed Sablefish (Black Cod) with Shallot-Lemon Vinaigrette and Fresh Herb Salad
Adapted from Bon Appétit Menus, August 2005
Makes 4 servings.
6 tablespoons organic extra virgin olive or macadamia nut oil
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
2 teaspoons (packed) grated lemon peel
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)
6 (4 oz each) Alaskan sablefish fillets
Almond joy indeed, but much healthier and tastier than the candy.
2 teaspoons dried organic basil
1 1/2 teaspoons garlic powder
1 teaspoon dried thyme
1/2 teaspoon organic cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon organic black pepper
1 egg white
2 cups whole organic almonds