This is a great way to take advantage of sweet summer corn, fresh tomatoes, and crunchy snap peas.
- 2 (6-8 ounce) sablefish fillets
- 2 tablespoon Extra Virgin Olive Oil
- 1 tablespoon butter
- ¼ cup sweet onion, diced
- 1 cup sweet corn
- ½ cup sugar snap peas, halved
- ½ cup cherry tomatoes, halved
- 2 scallions, thinly sliced
- ¼ cup basil leaves, cut into thin ribbons
- 1 tablespoon snipped chive flowers (optional)
Sauté onions, snap peas, and sweet corn in 1 Tbsp of extra virgin olive oil and butter in a large nonstick skillet over medium heat. Cook until golden & toasty.
While veggies are sizzling, pat sablefish dry with paper towel. Sprinkle with salt and pepper to season.
Coat a pan with 1 tablespoon olive oil and heat to medium-high. Sear fish, turning once. Depending on the thickness of fillets, cooking time should be approx. 8-10 minutes.
Add tomatoes and scallions to pan with veggies, season with salt & pepper to taste, and continue to cook 2 more minutes. Remove from the heat and top with fresh basil.
Plate + Serve
Allow fish to rest before serving alongside succotash. Audrea recommends sprinkling fish with chive flowers for an impressive presentation!
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Know Your Cook
Audrea DiLiberto and Doug Esopenko
Members Audrea DeLiberto and Doug Esopenko are fixtures of the Indianapolis food scene. They regularly explore Indy’s restaurant scene and love to cook at home. Audrea says that, in addition to Sitka Salmon Shares fish, they like to cook with locally-grown produce from their Farmers Market and herbs from their extensive home garden in the summertime.