Sablefish, also known as black cod or butterfish, is a soft-textured and mild flavored white fish. The meat has a high fat content and can be prepared in many ways including grilling, smoking, frying. It’s very high in omega 3 fatty acids, containing approximately as much as wild salmon. Sablefish is an ocean-friendly seafood selection and is a great substitute for over-fished products like Chilean seabass.
Sablefish San Sebastian
- 4 Beetnik Sablefish fillets
- 2 Tbsp Olive Oil
- 2 cups Sofrito (see below)
- 1 1/2 cup homemade fish stock or chicken stock
- 1 cup Chorizo, diced
- 1 cup cooked white beans
- 3 Tbsp Butter
- Salt and pepper
- Fresh herbs such as chervil, lemon thyme, and/or Italian parsley
For the Sofrito
- 4 Tbsp Olive Oil
- 1 cup yellow onion, finely diced
- 1 cup red pepper, peeled, seeded and finely diced
- 1/2 cups tomato, peeled, seeded and finely diced
- 5 cloves of garlic, minced
- 2 Tbsp Paprika
- 1 tsp cayenne pepper
- 1 Tbsp tomato paste
Sofrito: Heat oil in a large sauté pan over medium heat. Add the onion, red pepper, garlic and sauté for 10 minutes, stirring frequently. Add paprika, cayenne, and tomato paste. Add the stock and chorizo and simmer for 5 minutes. Add the white beans. Remove from heat and stir in the butter. Adjust the seasoning to taste.
Season fillets with salt and black pepper. Place 2 tablespoons of olive oil in a sauté pan over medium heat. Sear the fish skin side down for 1 minute, turn and cook for another minute. Place the skillet in a 400F oven and roast for 7 minutes.
To serve, divide the Sofrito based sauce among 4 large serving bowls, top with Sablefish and garnish with fresh herbs.
Paleo and Gluten Free Version: Eliminate the white beans from the recipe and replace the butter with clarified butter (or omit altogether).