Sablefish is so often featured with Japanese flavors, Iw anted to try something different here. I cooked the fish (aka black cod) until the skin came away then cleaned the pan. At this point the fish is almost cooked through. I added plenty of butter, olive oil, rind of half a lemon, 1/4 lemon juiced, parsley, garlic and a little red chilli flake to the pan creating a rich sauce. I fish simmered in this sauce with the pan lid on until done.
I served it up with some cous cous cooked simply with a little stock and olive oil plus some chickpeas with ras el hanout and a little garlic. To stop things getting too dry I made a quick aioli with mayo, olive oil, the other half of the lemons rind, another quarter of the lemon juiced plus a little salt and pepper.
The whole thing was a lovely Mediterranean meets Middle Eastern kind dish.
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!