Pan Grilled Fresh Sable Fish Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch · Fish and Seafood · Main Dishes

Pan Grilled Fresh Sable Fish

From Dorothy McNett's recipes at Sable fish is also known as butterfish or black cod. This makes a nice buffet presentation as long as it does not "stand around" for more than 1 hour. Make the onion sauce, pan-grill the fish. Spread lots of baby green onto a large platter, arrange fish pieces and dollop with the sauce and nuts. Other fish fillets or steaks could be used, as well.

1/4 cup extra virgin olive oil
2 large summer sweet onions, sliced
1/4 cup white wine vinegar or apple juice
1/4 cup raisins
zest and juice of 1 orange
zest and juice of 1/2 lemon
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper

4-5 sable fish fillets
1 - 2 teaspoons flour
sprinklings of sea salt and pepper
1/4 - 1/2 teaspoon paprika, as desired (sweet, smoked, hot...)
1-2 tablespoons butter or olive oil
1/4 cup roasted almonds, roughly chopped

baby greens for the platter and the presentation

In large saute pan, heat the olive oil and add the onion slices. Cook over medium heat about 20-30 minutes until onions are limp and slightly browned. Add vinegar or juice, raisins, zests and juices, salt and pepper. Stir well and set aside. Sprinkle the fish pieces with flour, salt, pepper and paprika. In another heavy bottomed saute pan or grill pan, heat the butter or oil. Add fish and cook 2-3 minutes on first side and then turn and cook another 1-3 minutes on the second side, or until fish is done. Do not overcook! Arrange the greens on a platter, place fish over greens, and dollop with the onion mixture. Garnish with almonds.

Recipe created 2011-04-18.

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