We're all big Sablefish fans around here...it's my favorite fish to make for company or a date night at home with Rich. This Lemon Caper Butter Sablefish from Christina at Weekday Pescatarian makes the most of the white fish's rich texture and flavor. It's a restaurant-quality dish and it can be on the table in under 30 minutes.
Ingredients:
- Fish: sablefish (aka Black Cod) is what the recipe calls for, but use your favorite fish fillets. This sauce is especially delicious paired with a mild fish like mahi-mahi, cod or branzino.
- Fresh lemon juice: when you're making a 3-ingredient sauce, every component matters. So spring for fresh lemons and squeeze your own juice. Skip the bottled juice on this one!
- Capers: the perfect briny touch to balance the richness of both the fish and the butter sauce. Substitute diced green olives, if needed.
- Butter: I used a good quality salted butter in this recipe. Substitute unsalted butter if that's all you have, but taste and adjust seasoning before serving.
- Dry fish fillets well. Season liberally with salt and pepper, then dredge lightly in flour.
- Add to a nonstick skillet with olive oil and sear for 2-3 minutes on each side. Remove fish from pan and wipe out the skillet.
- Return skillet to heat and add capers and lemon juice, cooking just long enough to reduce a bit. Then reduce heat and add butter in 2-3 batches, whisking continuously. Remove pan from the heat and keep whisking butter until the sauce is creamy and smooth.
- Spoon over seared fish fillet and serve with lemon wedges.
Thank you to our friend at Weekday Pescatarian for this dish!
Enjoy!
Eat wild to save wild!
-Sena
