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Grilled or Broiled Sablefish with Cucumber Salad

Recipe by 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.
Yield: Serves 2
Total Time: 31 min
Prep: 10 min
Cook: 6 min
Additional: 15 min
Ingredients
2 to 3 small pickling cucumbers (or ½ English cucumber), thinly sliced
½ cup red scallions (or red onion), thinly sliced
2 tablespoons fresh lemon juice
Salt to taste
½ cup fresh microgreens or sprouts
Preparation
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.
About Michelle Lee

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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I would not buy my fish from anywhere but Vital Choice…I’m so happy to have a source for great tasting, healthy fish.
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Vital Box captures the fresh-caught quality of succulent, sustainably harvested Alaskan salmon and northwest Pacific seafood by cleaning and flash-freezing it within hours of harvest.
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Vital choice has never disappointed. Love every item I get... since eating your food, my hair, skin, and energy revitalized from clean fish and meats… it’s ALL great. Never a problem with the food arriving in great condition.
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