Here’s proof that you can build on perfection. Luxurious, buttery-smooth Sablefish is infused with dry sherry and then dusted with smoky pimentons to create a dish of surprising complexity and simple perfection.
Product photo and recipe courtesy of Alaska Seafood Marketing Institute.
- 4 Alaska Sablefish fillets (6 to 8 oz. each), fresh or thawed
- Salt and pepper, to taste
- 1/2 cup dry sherry
- 1/4 cup chopped parsley
- 2 tbsp. grapeseed or canola oil
- 2 tsp. pimenton (smoked Spanish paprika)
- Season Sablefish fillets with salt and pepper. Add sherry and parsley to large zip-top plastic bag. Add fillets, seal bag and turn several times to coat. Marinate in refrigerator for 15 to 30 minutes. Remove fillets from marinade; discard marinade.
- Heat oven to 350ºF. Add oil to oven-safe skillet and heat to medium-high. Add fillets to pan, skin side up, and sauté in oil for 3 to 4 minutes, until lightly browned. Turn fillets over and cook an additional 3 to 4 minutes, until browned. Finish thicker fillets in oven, cooking just until fish is opaque throughout. Sprinkle with pimenton before serving.
- Suggested accompaniment: Roasted Garlic Torta de Papa.
Did you know?
The rich, silky texture of Sablefish comes from its high fat content. The fat helps insulate Sablefish in the icy cold waters of Alaska.
Did you know?
Sablefish is a deep sea fish common to the North Pacific Ocean. Sablefish are long-lived, with a maximum recorded age of 94 years!