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Pan-Seared Sablefish (Black Cod) with Lemon Pepper Aioli

Pan-Seared Sablefish (Black Cod) with Lemon Pepper Aioli Recipe

Our vice president and fisherman, Marsh Skeele, has a number of go-to fish dishes, but lemon pepper aioli over sablefish is a springtime favorite. We’re pairing this pan-seared fish with Swiss chard, but really any greens work, and we definitely are not opposed to roasting a ton of potatoes to dip in the aioli too! Our fatty sablefish can handle high heat and stays moist and buttery on the inside even with a hearty crust on the outside. The texture and flavor is unparalleled. This simple dish is quick and easy for a weeknight dinner yet noble enough for guests.

Pan-Seared Sablefish (Black Cod) with Lemon Pepper Aioli | Sitka Salmon Shares

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


Ingredients

  • For the Aioli:
  • 1 egg yolk
  • 2 Tbsp Dijon mustard (we love Edmond Fallot)
  • 2 Tbsp lemon juice
  • ½ tsp grated lemon zest
  • 1 large garlic clove, grated or finely minced
  • ½ tsp kosher salt
  • ¼ tsp freshly cracked black pepper
  • ¼ c canola oil
  • ¼ c olive oil
  •  
  • For the Fish:
  • 4 (8 oz) pieces skin-on sablefish (black cod)
  • 1 Tbsp olive oil
  • Salt and pepper, to taste
  •  
  • For the Greens:
  • 2 bunches of Swiss chard or any green vegetable, cut in 2-inch pieces
  • 3 Tbsp olive oil
  • 2 garlic cloves, minced
  • ¼ tsp red pepper flakes
  • 2 Tbsp lemon juice
  • Salt and pepper, to taste

Directions

For the Aioli

Note: If you don’t want to make your own aioli, add mustard, lemon juice and zest, garlic, salt and pepper to ½ cup good quality mayonnaise. It will be our secret.

Combine egg yolk with mustard, lemon juice, zest, garlic, salt and pepper. In a slow and steady stream, add the oils until the mixture is emulsified. This can be done in a food processor, blender, or by hand with a whisk. Set aside.

For the Sablefish

Heat 1 tablespoon olive oil over medium-high heat in a large, preferably non-stick, skillet. Season fish generously with salt and pepper. Cook skin-side down for 4-5 minutes until golden brown and crisp. Gently turn fish and cook another 2-3 minutes. Set fish aside to rest.

For the Greens

Adjust heat to medium, and add 3 tablespoons olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just before serving.

  


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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