Sablefish Stuffed Pepper Boats
This simple yet show stopping recipe makes the most out of a single portion of our luxurious sablefish offering. This recipe is topped with a fresh herb sauce that is versatile for any wild white fish. Perfect as a special lunch treat or an eyecatching appetizer.
- 8oz portion of Sena Sea wild caught sablefish (black cod)
- Two anaheim peppers
- Soft goat cheese
- Radishes and green onions for garnish
- 1 bunch fresh cilantro
- 3 springs fresh mint
- 1 Tbs rosemary
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 2 tsp salt
- ⅛ Cup olive oil
- Juice from ½ lemon
- 2 cloves fresh garlic
Blend the ingredients for the herb sauce together in a blender, more spice can be added with a small jalapeno.
Thaw and slice the sablefish into four equal lengths, season lightly with salt and pepper. Slice the peppers lengthwise and remove veins and seeds. Spread a generous amount of soft goat cheese inside each pepper and place a single piece of sablefish on top. In a cast iron pan or baking sheet, bake at 250°F for ten minutes. Sliced radishes can be added as an additional side. Finally, broil on high for 2-4 minutes or until the fish is opaque and peppers begin to brown.
To serve top with grated radishes, diced green onions and a generous drizzling of the fresh herb sauce.
Recipe by Kinsey, a sustainable seafood advocate that lives and works in Alaska. For more inspiration you can find her on instagram @ironandpearls.