Aromatic & Buttery
Ingredients
- For Sauce:
- 1 garlic clove, minced
- 1 Fresno or other slightly hot chile, diced
- Small handful of cilantro (about 1/4-1/3 of bunch), thick stems removed and the rest chopped fine
- 1 teaspoon sweet paprika (Hungarian or smoked Spanish)
- 1 teaspoon hot paprika (Hungarian or smoked Spanish)
- ½ - 1 teaspoon red pepper flakes
- 1 teaspoon honey
- 1 tablespoon sherry vinegar or juice of half a lemon
- 4-6 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste (optional)
- 1 anchovy fillet, rinsed and minced (optional)
- Half a preserved lemon rind (optional)
- Salt and pepper, to taste
- For the Sablefish:
- 1 pound sablefish (black cod) fillets
- 2 tablespoons high heat oil such as canola
- Salt and pepper, to taste
Directions
Prepare Chermoula
Combine all sauce ingredients except the olive oil in a small bowl. Whisk in the olive oil, season to taste with salt and pepper, and set aside.
Sear Sablefish
In a skillet, heat oil over medium-high heat. Season sablefish with salt and pepper and sear, skin-side down for 4-5 minutes or until skin is crisp. Flip and cook for an additional 2-3 minutes until cooked through.
Plate
Serve the sablefish by topping it with a generous serving of Mike’s chermoula sauce.
Mike's Pro-Tip: To get the crispiest skin, dry the sablefish fillets with paper towels before searing.
Make it a Meal: Pair with roasted smashed potatoes, sautéed spinach, and a nice chardonnay.
Boat Deck Cookin'
- with Chelsea Mcleod -
We invite you to cook this recipe alongside fisherman Chelsea McLeod. We present to you the Boat Deck Cookin' series, in which our fishermen cook surprise recipes.
For more culinary inspiration, check out our May edition of What's Cookin', our fish-tastic culinary newsletter!
Know Your Cook
- Mike Rosenholtz -
Mike Rosenholtz’s Red Chermoula recipe made him a finalist for the 2018 Member Recipe Contest, and more importantly, landed him the title of Sauce Boss amongst the Sitka Salmon Shares team. Around the time he became a member, he got into sauce-making. He would make a new sauce each week and pair it with all the lovely fish he was receiving. This unintentionally became a sauce tournament of champions as the best ones were remade and remade. This sauce is the one he keeps coming back to. It works well with any fish, and we paired it this time with sablefish. The aromatic tanginess of this sauce contrasts nicely with the buttery texture of the sablefish.
