Looking to support American small-boat fishermen? Try our 8 month share with free shipping!

Grilled Sablefish with a Sicilian Salad

A little taste of Sicily

Grilled Sablefish with a Sicilian Salad

Prep time: 10 min  |  Cook time: 10 min  |  Total time: 20 min
Serves: 4

Chef Ali

Chef Ali

Being raised in a Sicilian-American household, I enjoyed arugula, fennel, and a variety of olives on a regular basis. Combining these favorite ingredients here with blood oranges for sweet acidity and red onion for a little bite, makes one delicious mix to stand up to the richness of sablefish and balance things out. ~Chef Ali

 

Ingredients

  • Sablefish:
  • 4 (8 oz) sablefish (black cod) fillets, skin removed
  • 2 Tbsp grapeseed oil
  • Salt and pepper, to taste
  •  
  • Salad:
  • 5 oz baby arugula
  • 2 blood or navel oranges, segmented*
  • ½ red onion, thinly sliced
  • ½ medium bulb fennel, thinly sliced
  • ¼ c oil-cured black olives
  • 2 Tbsp white balsamic vinegar
  • ¼ c olive oil
  • Salt and pepper, to taste

Directions

Sablefish

Heat a grill pan grill to high heat. Clean thoroughly.

Oil sablefish fillets with grapeseed oil, or any oil that is appropriate for cooking over high heat. Season generously with salt and pepper. Grill for 3-4 minutes per side until fillets have dark grill marks and fish is starting to flake. Set aside to rest.

Salad

In a large bowl, combine all salad ingredients tossing with oil and vinegar to coat.

*Squeeze any extra juice from the membrane of the oranges. The extra juice will help coat the salad when it's tossed together. 

Plating

Place grilled fillet over salad and enjoy.

READY TO GET YOUR SHARE?
JOIN NOW
READY TO GET YOUR SHARE?
JOIN NOW