Simple, Smokey, & Buttery Sweet
- 2 (8-ounce) pieces of sablefish (black cod)
- Orange olive oil (see pro tip below)
- Coarse ground black pepper
- Flake sea salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Sea salt, to taste
- 1 pound raw sugar snap peas, halved
- 8 ounces mixed fresh herbs & greens (chervil, parsley, tarragon, sorrel, arugula), or substitute baby salad greens
Start a wood fire (safely!), either in a grill or fire-pit. Let the coals burn down and arrange them 3-4 inches below the grill grate.
Pat sablefish pieces dry and season with coarse salt and pepper. Oil cast iron pan or grill and let warm.
Rub sablefish pieces with orange olive oil. Grill over mesquite or hickory, until cooked through or until it flakes easily.
Put the lid on the grill as it cooks, or put the cast iron directly in the coals to infuse a smoky flavor.
For the salad, whisk together olive oil, lemon juice, and honey. Toss dressing with herbs, greens, and snap peas. Season with salt to taste.
Serve the sablefish fresh off the grill alongside the snap pea salad.
Monika's pro cooking tip: If you don’t have orange olive oil, you can put a generous amount of orange zest into a few tablespoons of olive oil as a suitable & delicious substitute.
Know Your Cook
- Monika Wood -
One of our cherished members in the Madison area, Monika Wood cooks a mean sablefish (black cod). What’s her secret? She goes for simple preparations that let the fish do the talking. Her favorite way to cook in the summer is over a wood-fire, and says that “...having a glass of wine while watching the fire burn down is part of the ritual!” Sounds like a plan, Monika! Enjoy this on a cool summer evening when the best thing to do is grill-out with friends & family. “The buttery sweetness of the sablefish is complemented perfectly by the crunchy sugar snap peas and the many aromatic flavors of the salad,” Monika said. “That evening we were certain nobody had a more delicious or beautiful dinner!”