Grapes gone soft? They’ll be perfect tossed into this salsa recipe. Plus pairing salt, sweet, fat, and acid creates a delicious experience for the palate. We’ve done just that here. Spooned over seared sablefish, the results are not only flavourful, but also visually stunning!
Tip
Also known as black cod, sablefish has a high oil content, which makes it very forgiving when cooked. Pan-seared, grilled, roasted, or poached, it puffs up and slightly firms when done. The salsa is also delicious over other white fish and even grilled chicken.
Sablefish Fillets with Grape and Caper Salsa
Ingredients
- 1 cup (250 mL) seedless green grapes, halved
- 1 cup (250 mL) seedless red grapes, halved
- 2 Tbsp (30 mL) capers, rinsed and drained
- 1 shallot, peeled and finely minced
- 2 Tbsp (30 mL) chopped flat-leaf parsley
- 2 Tbsp (30 mL) camelina oil or extra-virgin olive oil
- 1 tsp (5 mL) lemon juice
- 1/8 tsp (0.5 mL) sea salt
- Freshly ground black pepper
- 3 Tbsp (45 mL) extra-virgin olive oil, divided
- 2 small garlic cloves, smashed and minced
- 2 Tbsp (30 mL) lemon juice
- 1/2 tsp (2 mL) sea salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 4 - 5 oz (140 g) sablefish fillets, skinned
- 1 Tbsp (15 mL) unsalted butter
Nutrition
Per serving:
- calories515
- protein20g
- fat42g
- saturated fat9g
- trans fat2g
- carbohydrates16g
- sugars12g
- fibre2g
- sodium397mg
Directions
01
In medium bowl, combine salsa ingredients. Gently toss together to mix evenly. Set aside to marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
02
In large, resealable bag, combine 2 Tbsp (30 mL) olive oil, garlic, lemon juice, salt, and pepper. Add sablefish and turn to coat evenly. Refrigerate for 30 minutes or up to 2 hours.
03
In large nonstick frying pan add remaining 1 Tbsp (15 mL) olive oil and butter over high heat. Tilt pan to spread evenly. Just as pan begins to smoke, add sablefish fillets in a single layer. Cook until seared on bottom, about 3 minutes, then flip fillets and sear the other side, about 3 more minutes. Reduce heat to medium and cook for a minute longer, depending on thickness of fillets. Cook until centres of fillets are just opaque and fish flakes easily.
04
Spoon Grape and Caper Salsa overtop and serve. Delicious served with shaved zucchini laced with chopped nuts, fresh basil, and mint.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
