Pan Seared Sablefish Recipe

Inspired by BOTANIST

Time1h

Serves4

roasted maitake mushrooms, celeriac, sunchokes, onion jus

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with PAN SEARED SABLEFISH

Selected to pour

Beaulieu Vineyard

Wine Dinner

full-bodied · rich · savory

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Dish

4 pieces Sablefish fillets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Vegetables

8 oz Maitake mushrooms

1 medium Celeriac (celery root)

8 oz Sunchokes (Jerusalem artichokes)

1 large Onion

Sauce

2 cups Chicken or vegetable broth

4 tbs Butter

1 tbs Fresh thyme

Method

Preparation

Prepare the Vegetables

Clean and chop the maitake mushrooms, celeriac, sunchokes, and onion. Dice the onion and set aside.

Cooking the Vegetables

Roast the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the maitake mushrooms and cook for 5-7 minutes until golden brown. Remove and set aside. In the same skillet, add another tablespoon of olive oil and sauté the diced onion until translucent. Add the chopped sunchokes and celeriac, cooking for an additional 10-12 minutes until tender. Stir in the maitake mushrooms and season with salt and pepper.

Cooking the Fish

Pan-Seared Sablefish

Season the sablefish fillets with salt and black pepper. In a clean skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sablefish, skin-side down, and cook for 4-5 minutes. Carefully flip the fillets and cook for another 3-4 minutes until cooked through and flaky.

Making the Onion Jus

Prepare Onion Jus

In a saucepan, combine the broth and diced onion. Bring to a boil and reduce the heat to simmer for 10-15 minutes until reduced by half. Whisk in the butter and fresh thyme until smooth.

Serving

Plate the Dish

On each plate, place a portion of the roasted vegetables. Top with the pan-seared sablefish and drizzle with onion jus. Serve immediately.