I scored this sablefish courtesy of a Sitka Salmon Shares shipment. Try saying that three times with your mouth full of fish!
I cooked the fish skin side down until mainly cooked, then removed and cleaned up the pan a little. From there I finished the fish in butter, olive oil, garlic and parsley – a heavenly quartet.
Rounding out the plate is some seasoned cous cous, lemon spiked aioli and pan roasted chickpeas with garlic and smoked paprika!
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!