Pan-Seared Sablefish with Fresh Herb Salsa

Pan-Seared Sablefish with Fresh Herb Salsa
Photo by Grace Parisi

Rich and buttery sablefish begs for a bright and acidic accompaniment for balance, and this fresh herb salsa with lemon and capers fits the bill. Simple boiled potatoes and green beans allow the fish to take center stage. 

Pan-Seared Sablefish with Fresh Herb Salsa | Sitka Salmon Shares

Active time: 30 min
Total time: 30 min
Serves: 2


Ingredients

  • ¼ cup (lightly packed) parsley leaves
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons coarsely chopped roasted almonds
  • ½ teaspoon grated lemon zest plus 2 tablespoons lemon juice
  • 1 tablespoon drained small capers
  • 2 tablespoons extra virgin olive oil, plus more for cooking
  • Salt and freshly ground pepper
  • 1 pound baby potatoes, cut into 1-inch pieces
  • ½ pound green beans, trimmed
  • 1 portion sablefish (10 to 12 ounces) cut into 2 pieces

Directions

MAKE THE HERB SALSA

On a cutting board, coarsely chop the parsley, shallot, almonds, and lemon zest together. Transfer to a small bowl and stir in the capers, lemon juice, and olive oil. Season with salt.

COOK THE BEANS AND POTATOES

Bring a medium saucepan of salted water to a boil. Add the potatoes and cook over medium-high heat until nearly tender when pierced with the tip of a knife, 8 to 10 minutes. Add the green beans and cook until crisp-tender and the potatoes are cooked through, about 5 minutes. Drain all and return to the pot. Drizzle with oil, season with salt and pepper, and cover to keep warm. 

PAN-SEAR THE FISH

Meanwhile, in a medium skillet, preferably nonstick or cast iron, heat 1 tablespoon olive oil until shimmering. Season the fish with salt and pepper and add it to the skillet skin-side down. Press lightly with a spatula and cook over medium heat until golden brown, about 5 minutes. Flip and cook until golden brown and the fish is just cooked through, 3 to 5 minutes, depending on thickness. 

SERVE

Spoon the salsa over the fish and serve with potatoes and green beans alongside. 

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Pro Tips

Pair it Up

Pair it Up

A minerally white wine from the Mediterranean will be a winner. Seek anything fresh and dry from Greece or Italy.

Level it Up

Level it Up

This salsa is a simple framework, allowing for infinite variations. Try mint, green olives, fresh or dried chiles, and even chopped anchovies.

Lighten it Up

Lighten it Up

Sablefish is buttery rich but loaded with heart-healthy omega-3 fatty acids. Are you relieved? 

Change it Up

Change it Up

For a super deluxe, next-day lunch, toss leftover fish, potatoes, beans, and salsa with arugula or baby greens for the ultimate salad Niçoise.


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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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