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Sablefish with Shallot Vinaigrette and Herb Salad

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We want to acknowledge reader J.T. Smith, who sent us this week’s sablefish recipe, which hails from Bon Appétit magazine. We’re presenting it in a slightly modified version.

As J.T. told us, “I received my sablefish and berries today, and cooked the sablefish this evening. As I did not have miso and other ingredients in the kitchen I used an Epicurious recipe which was simply outstanding!”

Sablefish with Shallot Vinaigrette and Herb Salad
Adapted from Bon Appétit magazine, August 2005

6 (4 oz each) Alaskan sablefish fillets - regular or Oven Ready (lightly smoked)

Vinaigrette ingredients for Sablefish and Herb Salad

6 tablespoons organic extra virgin olive or macadamia nut oil
1/3 cup minced shallots
2 tablespoons fresh organic lemon juice
1 tablespoon organic balsamic vinegar or mirin (sweet rice wine vinegar)
2 teaspoons (packed) grated organic lemon peel
Sea salt and organic black pepper to taste

Herb salad ingredients and instructions

2 cups each Italian parsley, basil, dill, and arugula or nasturtiums
1 cup mesclun salad mix or arugula

  • Blend vinaigrette ingredients in a small bowl. Mix Herb Salad ingredients in a large bowl.
  • 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, 3-4 minutes per side.
  • Arrange fish on plates and pour 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette and serve with fish.

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