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Alaskan Sablefish with Roasted Peppers and White Beans


sablefish cookedMary Sue Milliken and Susan Feniger are experts in Latin cooking, and have authored five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.

 
Their Border Grill and Ciudad restaurants serve locations in Southern California and Las Vegas, and the chefs offer a line of prepared foods under their "Border Girls” brand.
 
They've also starred in nearly 400 episodes of Food Network's "Too Hot Tamales” and "Tamales World Tour” series, and in 2010, Susan competed on Bravo's "Top Chef Masters”. 
 
Their recipe features Alaskan sablefish (also known as butterfish or black cod) ... a superbly rich, silky delicacy. 
 
Because it lives in deep, cold waters, sablefish accumulates far more fat – and omega-3 fatty acids – than most other white fish, making it incredibly luscious.
 
Ingredients

Directions

  1. Preheat oven to 450°F.
  2. Season sablefish portions with salt and pepper.
  3. Heat 2 tablespoons olive oil in a large skillet over high heat. Add fish and sear until browned on both sides, about 1 to 2 minutes per side.
  4. Remove from heat, transfer fish to a baking sheet or pan, and bake in oven for 3 to 5 minutes, cooking just until fish is opaque throughout.
  5. Remove from oven and tent with foil until ready to serve.
  6. Meanwhile, heat remaining 2 tablespoons olive oil in same skillet used to brown fish.
  7. Add garlic and crushed red pepper and sauté over medium-high heat for 1 to 2 minutes.
  8. Add roasted peppers and anchovies, if using, and sauté for 2 minutes more.
  9. Add white wine, bring to a boil, and cook until reduced by half.
  10. Add chicken stock, parsley, and lemon juice. Bring to a boil, reduce heat, and simmer for 2 minutes.
  11. Stir in butter and season with salt and pepper to taste.
  12. To serve, spoon Mashed White Beans (read the recipe) into shallow bowls and top with cooked fish fillets. Spoon roasted pepper sauce over fish and serve immediately, accompanied by crusty bread.
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