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Sablefish Fillets with Grape and Caper Salsa

Servings 4 people

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.

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