18 Delicious Sablefish Recipes Gourmet

Dive into the rich, buttery world of sablefish with our roundup of 18 Delicious Sablefish Recipes Gourmet! Perfect for home cooks across North America, these dishes range from quick weeknight dinners to elegant weekend feasts. Whether you’re craving something light and seasonal or hearty comfort food, we’ve got a recipe to inspire your next culinary adventure. Keep reading to discover your new favorite way to enjoy this versatile fish!

Grilled Sablefish with Miso Glaze

Grilled Sablefish with Miso Glaze is a luxurious yet surprisingly simple dish that brings a rich, buttery texture and a sweet-savory glaze to your dinner table.

Ingredients

• 4 sablefish fillets (about 6 oz each)
• 1/4 cup white miso paste
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1 tsp grated ginger
• 1 green onion, thinly sliced for garnish

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together 1/4 cup white miso paste, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp sugar until smooth.
3. Brush the sablefish fillets with 1 tbsp vegetable oil and place them on the grill. Cook for 4 minutes on the first side.
4. Flip the fillets and generously brush the miso glaze over the top. Continue grilling for another 3-4 minutes, or until the fish flakes easily with a fork.
5. Remove from the grill and sprinkle with 1 tsp grated ginger and sliced green onion before serving.

The miso glaze caramelizes beautifully on the grill, creating a glossy, flavor-packed crust that contrasts perfectly with the tender sablefish.

Tip: For an extra layer of flavor, let the fish marinate in the miso glaze for up to 30 minutes before grilling.

Pan-Seared Sablefish with Lemon Butter Sauce

Pan-seared sablefish with lemon butter sauce is a luxurious yet surprisingly simple dish that brings a touch of elegance to any weeknight dinner.

Ingredients

• 2 sablefish fillets (about 6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley

Instructions

1. Season the sablefish fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the sablefish fillets skin-side down. Cook for 4 minutes until the skin is crispy and golden.
3. Flip the fillets and cook for another 3 minutes. Remove the fillets from the skillet and set aside.
4. In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
5. Stir in 2 tablespoons fresh lemon juice and 1 tablespoon chopped fresh parsley. Cook for another minute, then pour the sauce over the sablefish fillets.

The magic of this dish lies in the contrast between the crispy skin of the sablefish and the velvety, tangy lemon butter sauce that blankets it.

Tip: For an extra burst of flavor, zest a little lemon over the dish before serving.

Sablefish Tacos with Avocado Crema

These Sablefish Tacos with Avocado Crema are a delightful twist on taco night, combining rich, buttery fish with a creamy, zesty topping for a meal that’s both luxurious and comforting.

Ingredients

• 1 lb sablefish (black cod), skin removed and cut into 1-inch pieces
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 2 tbsp olive oil
• 1 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. In a medium bowl, mash the avocado with sour cream, lime juice, salt, cumin, and smoked paprika to make the crema. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add sablefish pieces and cook for 3-4 minutes per side, until golden and flaky.
3. Warm the tortillas in a dry skillet or over a gas flame for about 30 seconds per side.
4. To assemble, spread a spoonful of avocado crema on each tortilla, top with sablefish, shredded cabbage, and chopped cilantro. Serve with lime wedges on the side.

The magic of these tacos lies in the contrast between the crispy-edged sablefish and the smooth, tangy avocado crema, making every bite a perfect balance of textures and flavors.

Tip: For an extra kick, add a dash of hot sauce to the avocado crema before serving.

Blackened Sablefish with Cajun Spices

Get ready to spice up your dinner routine with this Blackened Sablefish, a dish that brings the heat and the flavor with its Cajun spice rub.

Ingredients

• 2 sablefish fillets (about 6 oz each)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your skillet over medium-high heat until it’s smoking hot, about 5 minutes.
2. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper to create the Cajun spice rub.
3. Brush the sablefish fillets with 2 tbsp melted unsalted butter, then generously coat both sides with the spice rub.
4. Place the fillets in the hot skillet and cook for 3-4 minutes on each side, until the spices form a dark crust and the fish flakes easily with a fork.

The magic of this dish lies in the bold Cajun spices that create a perfectly charred crust, locking in the sablefish’s natural buttery texture.

Tip: For an extra smoky flavor, try using a cast-iron skillet if you have one.

Sablefish en Papillote with Herbs and Vegetables

Imagine tender sablefish, steamed to perfection with a medley of fresh herbs and vegetables, all wrapped up in a neat little parchment package. This Sablefish en Papillote is not just a meal; it’s a delightful experience.

Ingredients

• 2 sablefish fillets (about 6 oz each)
• 1 cup thinly sliced zucchini
• 1 cup thinly sliced yellow squash
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 sprigs fresh thyme
• 2 sprigs fresh dill

Instructions

1. Preheat your oven to 400°F. Cut two large pieces of parchment paper, about 12×16 inches each.
2. In a bowl, toss the zucchini, yellow squash, and cherry tomatoes with 1 tbsp olive oil, lemon juice, minced garlic, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Place each sablefish fillet in the center of a parchment piece. Drizzle with the remaining 1 tbsp olive oil and sprinkle with the remaining 1/4 tsp salt and 1/8 tsp black pepper.
4. Divide the vegetable mixture evenly over the fillets. Top each with a sprig of thyme and dill.
5. Fold the parchment over the fish and vegetables, crimping the edges tightly to seal.
6. Bake for 15 minutes, or until the parchment puffs up. Carefully open a packet to check if the fish flakes easily with a fork.

The magic of cooking en papillote is how it locks in flavors and moisture, making every bite of this sablefish incredibly succulent and aromatic.

Tip: Serve the fish right in the parchment for a fun, unwrapping experience at the table.

Sablefish Curry with Coconut Milk

Dive into the rich, comforting flavors of this Sablefish Curry with Coconut Milk, a dish that brings the warmth of the ocean and the creaminess of coconut together in perfect harmony.

Ingredients

• 1 lb sablefish (black cod), skin removed and cut into 2-inch pieces
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken or vegetable broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until soft and fragrant, about 3 minutes.
2. Stir in the curry powder and cook for another minute until the spices are toasted and aromatic.
3. Pour in the coconut milk and broth, bringing the mixture to a gentle simmer. Add the fish sauce and brown sugar, stirring to combine.
4. Add the sablefish pieces to the skillet, ensuring they are submerged in the liquid. Simmer gently for 8-10 minutes, until the fish is opaque and flakes easily with a fork.
5. Remove from heat and stir in the lime juice. Garnish with chopped cilantro before serving.

The magic of this curry lies in the sablefish’s buttery texture, which melts into the creamy coconut sauce, creating a luxurious dish that’s surprisingly simple to make.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan before adding it to the dish.

Smoked Sablefish Dip

This Smoked Sablefish Dip is a creamy, smoky delight that’s perfect for spreading on crackers or dipping with fresh veggies. It’s surprisingly easy to make and always a hit at gatherings.

Ingredients

• 8 oz smoked sablefish, skin removed
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp fresh chives, finely chopped

Instructions

1. Flake the smoked sablefish into small pieces, ensuring there are no bones.
2. In a medium bowl, combine the cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, garlic powder, and black pepper. Mix until smooth and well blended.
3. Gently fold in the flaked sablefish and chives until evenly distributed.
4. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
5. Serve chilled with crackers or fresh vegetables for dipping.

The smoky richness of the sablefish pairs beautifully with the tangy cream cheese base, creating a dip that’s both luxurious and comforting.

Tip: For an extra smoky flavor, try using sablefish that’s been cold-smoked.

Sablefish Sushi Rolls

Dive into the delicate flavors of the sea with these Sablefish Sushi Rolls, a luxurious twist on the classic sushi roll that’s surprisingly simple to make at home.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz sablefish (black cod), skin removed and cut into thin strips
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 4 sheets nori (seaweed)
• 1 tbsp sesame seeds
• Wasabi and soy sauce, for serving

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix together the rice vinegar, sugar, and salt. Fold this mixture into the cooked rice and let it cool to room temperature.
3. Lay a nori sheet on a bamboo sushi mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Sprinkle sesame seeds over the rice.
4. Arrange strips of sablefish, avocado, and cucumber along the bottom edge of the nori. Roll tightly using the bamboo mat, pressing gently as you go.
5. Use a sharp knife to slice the roll into 8 pieces. Repeat with the remaining ingredients.
6. Serve with wasabi and soy sauce on the side.

The buttery texture of sablefish pairs beautifully with the crisp cucumber and creamy avocado, creating a sushi roll that’s both rich and refreshing.

Tip: For an extra touch of luxury, lightly torch the sablefish strips before rolling for a subtle smokiness.

Sablefish Chowder

Dive into the comforting embrace of this Sablefish Chowder, where the rich, buttery fish melts into a creamy, herb-infused broth that’s sure to warm your soul.

Ingredients

• 1 lb sablefish (black cod), skin removed and cut into 1-inch pieces
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups potatoes, peeled and diced into 1/2-inch cubes
• 1 cup carrots, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh dill, chopped

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Add the potatoes and carrots to the pot, stirring to combine with the onions and garlic. Pour in the broth and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 15 minutes.
3. Gently add the sablefish pieces to the pot, along with the salt and pepper. Simmer for another 5 minutes, or until the fish is just cooked through and flakes easily.
4. Stir in the heavy cream and fresh dill, heating through for about 2 minutes. Adjust seasoning if necessary.

The magic of this chowder lies in the sablefish’s luxurious texture, which turns each spoonful into a silky, flavorful experience. Perfect for those evenings when only something deeply satisfying will do.

Tip: For an extra layer of flavor, try garnishing with a sprinkle of smoked paprika or a squeeze of lemon juice before serving.

Baked Sablefish with Panko Crust

Imagine biting into a piece of sablefish so tender it melts in your mouth, topped with a crispy panko crust that adds the perfect crunch. This Baked Sablefish with Panko Crust is a simple yet elegant dish that’s sure to impress.

Ingredients

• 2 sablefish fillets (about 6 oz each)
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the panko breadcrumbs, melted butter, lemon juice, garlic powder, salt, and black pepper until well combined.
3. Place the sablefish fillets on the prepared baking sheet and evenly spread the panko mixture over the top of each fillet.
4. Bake for 15-20 minutes, or until the fish flakes easily with a fork and the panko crust is golden brown.
5. Sprinkle with chopped fresh parsley before serving.

The magic of this dish lies in the contrast between the buttery, flaky sablefish and the crispy, flavorful panko topping—a combination that’s both luxurious and comforting.

Tip: For an extra burst of freshness, serve with a wedge of lemon on the side.

Sablefish Ceviche

Dive into the fresh, vibrant flavors of the ocean with this Sablefish Ceviche, a dish that’s as elegant as it is easy to prepare.

Ingredients

• 1 lb fresh sablefish, skin removed, cut into 1/2-inch cubes
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and finely diced
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• 1 tsp salt
• 1/2 tsp sugar

Instructions

1. In a large glass bowl, combine the sablefish cubes with lime juice and lemon juice, ensuring the fish is fully submerged. Cover and refrigerate for 20 minutes, stirring once halfway through.
2. After marinating, drain off half of the citrus juice. Gently fold in the red onion, jalapeño, cilantro, avocado, salt, and sugar until well combined.
3. Let the ceviche sit for 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
4. Serve immediately with tortilla chips or on a bed of lettuce for a light, refreshing meal.

The magic of this ceviche lies in the buttery texture of the sablefish, which pairs perfectly with the bright acidity of the citrus and the crunch of fresh vegetables.

Tip: For the best results, use the freshest sablefish you can find, and don’t skip the marinating time—it’s essential for the fish to ‘cook’ in the citrus juices.

Sablefish with Ginger and Scallions

This Sablefish with Ginger and Scallions recipe is a testament to how simple ingredients can create a dish that’s bursting with flavor and elegance.

Ingredients

• 1 lb sablefish fillet, skin-on
• 2 tbsp olive oil
• 1 tbsp grated fresh ginger
• 3 scallions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with 1 tbsp of the olive oil.
2. Place the sablefish fillet in the prepared dish, skin-side down. Drizzle the remaining 1 tbsp olive oil over the fish and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. In a small bowl, mix together 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil. Pour this mixture evenly over the sablefish.
4. Bake in the preheated oven for 15 minutes, then sprinkle with 3 thinly sliced scallions. Continue baking for another 5 minutes, or until the fish flakes easily with a fork.

The magic of this dish lies in the caramelized glaze that forms on the sablefish, offering a perfect balance of sweet and savory with every bite.

Tip: For an extra burst of flavor, let the fish marinate in the ginger and soy sauce mixture for 30 minutes before baking.

Sablefish Burgers with Wasabi Mayo

These Sablefish Burgers with Wasabi Mayo are a delightful twist on the classic burger, offering a melt-in-your-mouth texture with a spicy kick that’s sure to impress.

Ingredients

• 1 lb sablefish fillets, skin removed
• 1/2 cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2 green onions, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 burger buns, toasted
• 1/4 cup mayonnaise
• 1 tbsp wasabi paste
• 1 tsp lime juice
• Lettuce leaves and sliced cucumber, for serving

Instructions

1. Preheat your grill or skillet to medium-high heat.
2. In a large bowl, flake the sablefish into small pieces. Add panko, egg, green onions, soy sauce, sesame oil, salt, and pepper. Mix gently until combined.
3. Form the mixture into 4 patties. Grill or pan-fry for 4 minutes per side, until golden and cooked through.
4. In a small bowl, whisk together mayonnaise, wasabi paste, and lime juice.
5. Spread the wasabi mayo on the toasted buns. Assemble the burgers with lettuce, a sablefish patty, and sliced cucumber.

The creamy wasabi mayo perfectly complements the rich, buttery sablefish, creating a burger that’s both luxurious and packed with flavor.

Tip: For an extra crunch, add a sprinkle of toasted sesame seeds on top of the mayo before serving.

Sablefish Kabobs with Pineapple

These Sablefish Kabobs with Pineapple bring a sweet and savory twist to your grilling routine, perfect for those warm summer evenings.

Ingredients

• 1 lb sablefish (black cod), cut into 1-inch cubes
• 2 cups fresh pineapple, cut into 1-inch chunks
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 8 wooden or metal skewers

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp ground ginger, and 1/4 tsp black pepper to create the marinade.
3. Place the sablefish cubes in a shallow dish, pour the marinade over them, and let marinate for 15 minutes at room temperature.
4. Preheat your grill to medium-high heat (about 375°F to 400°F).
5. Thread the marinated sablefish and pineapple chunks alternately onto the skewers.
6. Grill the kabobs for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.
7. Serve immediately, garnished with any remaining pineapple chunks if desired.

The combination of the buttery sablefish with the caramelized pineapple creates a melt-in-your-mouth experience that’s both luxurious and surprisingly simple to achieve.

Tip: For an extra flavor boost, brush the kabobs with any leftover marinade during the first few minutes of grilling.

Sablefish Pasta with Garlic Cream Sauce

Dive into the luxurious flavors of the sea with this Sablefish Pasta, where tender flakes of fish meet a velvety garlic cream sauce for a dish that feels both indulgent and comforting.

Ingredients

• 8 oz sablefish fillet, skin removed
• 8 oz fettuccine pasta
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat butter in a large skillet over medium heat. Add the sablefish fillet and cook for 4 minutes on each side, or until the fish flakes easily with a fork. Remove the fish from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, bring to a simmer, and let it reduce slightly for about 2 minutes.
4. Stir in the grated Parmesan cheese, salt, and black pepper until the sauce is smooth. Add the cooked pasta to the skillet, tossing to coat evenly in the sauce.
5. Flake the cooked sablefish into large pieces and gently fold into the pasta. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the sablefish’s buttery texture, which pairs beautifully with the rich, garlicky cream sauce for a pasta that’s anything but ordinary.

Tip: For an extra touch of elegance, serve with a sprinkle of lemon zest to brighten the flavors.

Sablefish Salad with Citrus Vinaigrette

Brighten up your meal with this Sablefish Salad, where the rich, buttery fish meets a zesty citrus vinaigrette for a refreshing twist.

Ingredients

• 1 lb sablefish fillet, skin removed
• 2 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Place the sablefish fillet on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until the fish flakes easily with a fork.
2. While the fish cooks, whisk together olive oil, orange juice, lemon juice, honey, salt, and black pepper in a small bowl to make the vinaigrette.
3. In a large bowl, toss the mixed greens, cherry tomatoes, and red onion with half of the vinaigrette.
4. Once the sablefish is done, let it cool slightly before breaking it into large flakes over the salad.
5. Drizzle the remaining vinaigrette over the top and gently toss to combine.

The magic of this dish lies in the contrast between the melt-in-your-mouth sablefish and the vibrant, tangy dressing that ties everything together.

Tip: For an extra burst of citrus, add a bit of orange zest to the vinaigrette.

Sablefish Risotto with Mushrooms

Dive into the luxurious flavors of this Sablefish Risotto with Mushrooms, a dish that marries the buttery texture of sablefish with the earthy depth of mushrooms for a truly unforgettable meal.

Ingredients

• 1 cup Arborio rice
• 4 oz sablefish, skin removed and cut into chunks
• 1 cup mixed mushrooms (like shiitake and cremini), sliced
• 3 cups chicken or vegetable stock, kept warm
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Add Arborio rice, stirring to coat in the oil and butter, and toast for 2 minutes until slightly golden.
3. Pour in white wine, stirring constantly until fully absorbed.
4. Begin adding warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 18-20 minutes.
5. Meanwhile, in a separate pan, heat remaining 1 tbsp butter over medium-high heat. Add mushrooms and sauté until golden, about 5 minutes. Season with salt and pepper to taste.
6. Gently fold sautéed mushrooms and sablefish chunks into the risotto. Cover and let sit for 2 minutes to gently cook the fish.
7. Stir in Parmesan cheese, then season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

The magic of this dish lies in the sablefish’s ability to melt into the risotto, enriching every bite with its delicate, buttery flavor.

Tip: For an extra layer of flavor, try finishing the risotto with a drizzle of truffle oil before serving.

Sablefish with Roasted Tomatoes and Olives

This Sablefish with Roasted Tomatoes and Olives is a showstopper that’s surprisingly simple to make, perfect for when you want to impress without the stress.

Ingredients

• 4 sablefish fillets (about 6 oz each)
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and halved
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the cherry tomatoes and Kalamata olives with 1 tbsp olive oil, thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper until well coated.
2. Spread the tomato and olive mixture on a baking sheet in a single layer. Roast for 15 minutes, until the tomatoes start to burst and soften.
3. While the tomatoes roast, season the sablefish fillets with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Add the sablefish fillets to the skillet, skin-side down. Cook for 4 minutes without moving, then flip and cook for another 3 minutes, until the fish is opaque and flakes easily with a fork.
5. Serve the sablefish topped with the roasted tomatoes and olives. The combination of the buttery fish with the sweet and tangy tomatoes and briny olives creates a harmony of flavors that’s hard to beat.

Tip: For an extra burst of freshness, garnish with a sprinkle of chopped parsley or basil before serving.

Conclusion

We hope this roundup of 18 delicious sablefish recipes inspires your next gourmet meal at home! Each dish offers a unique way to enjoy this versatile fish, perfect for any occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the culinary love. Happy cooking!