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  2. Grilled or Broiled Sablefish with Cucumber Salad
Grilled or Broiled Sablefish with Cucumber Salad

Grilled or Broiled Sablefish with Cucumber Salad

Michelle Lee | |

Summer is the perfect time to avoid the heat of the kitchen by enjoying a quick grilled fish paired with a no-cook salad! Take advantage of abundant fresh cucumbers to create a quick-pickled dish as an ideal counterpoint to the lusciousness of Vital Choice Alaskan Sablefish (also known as black cod). Sablefish reside in very deep, cold waters, and accumulate greater fat reserves (and therefore more omega-3 fatty acids) than any other white fish. This makes sablefish incredibly luscious and resists dry out while cooking. Fish can be broiled instead of grilled.

A few notes for the cook: First, sablefish portions may contain some bones, so please be mindful of this. Recipes for quick-pickled salads abound, and most of them include a little (to a lot) of added sugar. This recipe is delicious without sweeteners; if you have a sweet tooth, feel free to add a tablespoon or so of sugar or local honey. Lastly, feel free to substitute red onions for purple scallions and any fresh sprout or green for microgreens, depending on seasonal availability.

Grilled or Broiled Sablefish with Cucumber Salad

Prep Time: 10 minutes | Cook Time: 6 minutes | Total Time: 31 minutes
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Ingredients

  • 2 portions Vital Choice Alaskan Sablefish (4 ounces each), thawed
  • 1 tablespoon Vital Choice organic extra virgin olive oil
  • 2 to 3 small pickling cucumbers (or ½ English cucumber), thinly sliced
  • ½ cup red scallions (or red onion), thinly sliced
  • 2 tablespoons rice wine vinegar or organic white balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • Salt to taste
  • ½ cup fresh microgreens or sprouts

Instructions

  1. Make cucumber salad: Combine thinly sliced cucumbers and red scallions (or red onions) in a glass bowl with a lid. Add rice wine vinegar, lemon juice and a pinch of salt and stir to combine. Cover and refrigerate for at least 15 minutes.
  2. Preheat the grill (or broiler) to medium heat. Brush the the sablefish portions with olive oil and season with salt and pepper.
  3. Grill (or broil) sablefish skin side up first, just until the flesh easily detaches from the grates (or broiler pan), about 2 to 3 minutes. Turn the fish skin side down and grill (or broil) an additional 2 to 3 minutes, until just opaque.
  4. Using a slotted spoon, top each portion with half of the cucumber salad. Briefly toss the microgreens in the remaining cucumber dressing, then garnish each plate with ¼ cup greens.
  5. Serve immediately.
Serves: Serves 2