We've been hearing that you need more sablefish recipes, so try this zesty Iberian approach to this spectacularly rich, delicious fish, which has more omega-3s than salmon.
Alaskan Sablefish, Spanish Style
If you haven't tried our succulent, omega-3-rich sablefish salmon, you're missing out on a mouthwatering treat! This recipe is delicious with or smoked or regular sablefish… it's your choice.
Serves 2 (May be halved or doubled)
3 4 oz Vital Choice Sablefish portions (bone-in, skin-on), smoked or regular
1/3 cup chopped onion
3 tablespoons diced green chilies
2 tablespoon olive oil
1 tomato, chopped
1/4 cup chopped parsley
1 tablespoon lime juice
1/4 teaspoon oregano, crushed
dash of sugar
4 green pepper rings
hot rice (optional)
- Sprinkle sablefish with salt and pepper. Sauté onion and chilies in oil. Add tomato, parsley, lime juice, oregano and sugar. Arrange green pepper rings on steaks in baking dish.
- Pour tomato mixture over fish. Bake at 450 F, allowing 10 minutes cooking time per inch of thickness measured at the thickest part or until sablefish flakes easily when tested with a fork. Serve on rice; garnish with lime wedges.
- Sprinkle sablefish with salt and pepper. Combine onion, chilies, oil, tomato, parsley, lime juice, oregano, and sugar. Arrange green pepper rings on steaks in microwaveable baking dish.
- Pour tomato mixture over fish; cover with plastic wrap. Microwave at medium for 5 minutes. Rotate dish 1/4 turn; microwave at medium 5‒6 minutes longer, or until fish flakes when tested with a fork.