Our annual member recipe contest gives our loyal members a chance to let their culinary talents shine while sharing their own recipes with our community of seafood lovers and conscious consumers. Enjoy this recipe from member Carissa Remitz, a 2019 Member Recipe Contest finalist.
- 1 sablefish fillet
- 1 teaspoon ground turmeric
- 16 cherry tomatoes
- 2 dozen Castelvetrano olives, pitted and smashed lightly with the side of a chefs' knife
- 1 tablespoon capers, rinsed
- 1 tablespoon Italian parsley, chopped
- 1 tablespoon lemon juice, approx. ½ lemon, squeezed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup jasmine rice
- 1 tablespoon butter
- 1-2 teaspoons caraway seeds
Combine the rice with 1¾ cup water, the butter, and caraway seeds. Bring to a boil, and boil until most of the moisture has evaporated. Cover, and simmer for 20 minutes.
Heat non-stick sauté pan to medium-high, then add 1 tbsp olive oil. Drizzle sablefish with olive oil and lightly rub into the flesh; salt and pepper to taste the flesh and skin, then coat the flesh with turmeric (it’s not necessary to put turmeric on the skin).
Carefully place the sablefish into your pan, skin side down.
Flip once the flesh above the skin starts to turn more white/cooked, then add the tomatoes, olives, and capers to the pan.
Once the sablefish is cooked to preference, add parsley and lemon juice to the pan, and mix with the tomatoes, capers, and olives. Salt and pepper to taste.
Plate + Serve
Flip the sablefish onto a plate carefully with a spatula and pour the remaining ingredients onto the fish.
More Tips for Using The Fish In Your Share
Dawn's Broiled Black Cod
This is a bit of a cooking tip, and also a bit of a recipe itself! Try this broiled black cod recipe from Dawn Young and her family, who fish for you aboard the F/V Bella Dawn.
Miso and Soy Glazed Sablefish
This miso and soy glaze was inspired by a delicious meal at Nobu in New York. The savoriness and tanginess of the miso and soy perfectly balance the richness of our hook-and-line caught sablefish.
- with Chef Lewis, Kelley, and JD -
The youngest and most adorable chef on the Sitka Salmon Shares team teaches us how to quarantine in the best way possible... By making delicious seafood meals with hook-and-line caught sablefish (black cod), of course! Featuring and produced by our amazing photographer and videographer dynamic-duo, Kelley and JD Schuyler of Skyler Creative.