Pomegranate-Glazed Sablefish with Bulgur Salad
Prep time: 10 min | Cook time: 20 min | Total time: 30 min
If this recipe isn’t a testament to the creativity of our friend & chef, Ali Banks, we don’t know what is. A woman of many talents, throughout her career Ali has spearheaded construction projects in New York City, received a formal culinary education in Paris, developed her animal butchery technique, and spent time in Alaska perfecting all things salmon. Today, she spends her time as a purveyor of fine wine & cheese in Chicago. That’s quite the impressive resumé, Ali! As you can probably tell, a passion for good food motivates much of what she does. That’s where this recipe comes in. Zany and bold, rich sablefish is balanced with tart pomegranate and subtle bulgur, punctuated by a pistachio crunch.
- 4 (8 oz) pieces of sablefish (black cod)
- ¼ c soy sauce
- ¼ c pomegranate molasses
- 1½ c bulgur
- ½ lemon
- 1 Tbsp honey
- 1 clove garlic, minced
- 1 shallot, minced
- ¼ c olive oil
- 1 pinch allspice
- Salt and pepper, to taste
- ½ c parsley, finely chopped
- ¼ c mint leaves, thinly sliced
- ¼ c pistachios, roughly chopped
- Seeds from 1 pomegranate
Mix soy sauce and pomegranate molasses in a sealable, food-safe bag. Add sablefish fillets, remove air, and seal. Marinate under refrigeration for 2-12 hours.
Preheat oven to 450°. While it’s heating, pour boiling water over bulgur and let sit 30-45 minutes, or prepare as according to package instructions.
In a large bowl, create dressing by whisking together lemon juice, honey, garlic, shallot, allspice, and olive oil. Season with salt and pepper to taste.
Toss bulgur with dressing. Just before serving, fold in parsley, mint, pistachios, and pomegranate seeds.
On a foil lined baking sheet, roast sablefish skin-side down for 10-12 minutes, or until fish begins to flake.
Serve sablefish warm over bulgur salad.
Ali's pro cooking tip: Make the bulgur salad (minus the parsley, mint, pistachios, and pomegranate seeds) when you marinate the fish for maximum flavor infusion.