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Mike’s Red Chermoula Sablefish (Black Cod)

Mike’s Red Chermoula Sablefish (Black Cod) Recipe

Aromatic & Buttery

Mike’s Red Chermoula Sablefish (Black Cod) | Sitka Salmon Shares

Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Serves: 4


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 tsp sweet paprika (Hungarian or smoked Spanish)
  • 1 tsp hot paprika (Hungarian or smoked Spanish)
  • ½ - 1 tsp red pepper flakes
  • 1 tsp honey
  • 1 Tbsp sherry vinegar or juice of half a lemon
  • 4-6 Tbsp extra virgin olive oil
  • 1 Tbsp 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 lb sablefish (black cod) fillets
  • 2 Tbsp 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!

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