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, 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.
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