Grapes gone soft? They’ll be perfect tossed into this salsa recipe. 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 flavorful, but also visually stunning!
Scrumptious sablefish
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.
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Sablefish Fillets with Grape and Caper Salsa
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Ingredients
Salsa
- 1 cup seedless green grapes halved
- 1 cup seedless red grapes halved
- 2 Tbsp capers rinsed and drained
- 1 shallot peeled and finely minced
- 2 Tbsp chopped flat-leaf parsley
- 2 Tbsp camelina oil or extra-virgin olive oil
- 1 tsp lemon juice
- 1/8 tsp sea salt
- freshly ground black pepper
Fillets
- 3 Tbsp extra-virgin olive oil divided
- 2 small garlic cloves smashed and minced
- 2 Tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 4 - 5 oz sablefish fillets skinned
- 1 Tbsp unsalted butter
Instructions
- 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.
- In large, resealable bag, combine 2 Tbsp olive oil, garlic, lemon juice, salt, and pepper. Add sablefish and turn to coat evenly. Refrigerate for 30 minutes or up to 2 hours.
- In large nonstick frying pan, add remaining 1 Tbsp 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 centers of fillets are just opaque and fish flakes easily.
- Spoon Grape and Caper Salsa overtop and serve. Delicious served with shaved zucchini laced with chopped nuts, fresh basil, and mint.
Recipe Notes
Each serving contains: 515 calories; 20 g protein; 42 g total fat (9 g sat. fat, 0.2 g trans fat); 16 g total carbohydrates (12 g sugars, 2 g fiber); 397 mg sodium
