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, professional food writer and long time eater. You can find my writing at places like Gastronomic SLC, Visit Salt Lake, The Salt Lake Tribune, Utah Stories, Utah Now Online and many others.
As well as writing extensively about restaurants for more than fifteen years, I’m endlessly curious about that product on the shelf. Is it any good I wonder? If you’re like me, wonder no more. Follow along on Instagram too!