Sablefish Recipe

Season fish

Pat sablefish dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Let rest at room temperature while preparing other components, about 10 minutes.

Prepare yuzu-dashi butter

In a small saucepan over low heat, combine dashi (120 ml), mirin (1 tbsp) and light soy sauce (1 tbsp). Simmer gently 1–2 minutes to meld. Reduce heat to very low and whisk in cold butter (6 tbs), one tablespoon at a time, until butter is fully incorporated and sauce is glossy (do not let it boil). Remove from heat and whisk in yuzu juice (2 tbsp). Keep warm.

Cook sablefish

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon neutral oil (use part of the olive oil reserved for vegetables if needed). Once shimmering, place sablefish portions skin-side down and press gently for 10 seconds to ensure even contact. Sear skin-side for 4–5 minutes without moving until skin is crisp and fish releases easily. Flip and cook flesh-side 2–3 minutes until fish is opaque and flakes easily (internal temp ~60°C/140°F). Remove fish to a warm plate and spoon a little of the yuzu-dashi butter over each portion; keep pan juices for plating if desired.

Make sourdough croutons

Preheat oven to 200°C (400°F). Toss sourdough cubes (2 cups) with 1 tbsp olive oil, halved garlic clove, salt (1 tsp) and black pepper (1/2 tsp) on a sheet pan. Spread in a single layer and toast 8–12 minutes, tossing once, until golden and crisp. Discard garlic clove after toasting. Set aside.

Blanch broccolini

Bring a large pot of salted water to a rolling boil. Add broccolini (300 g) and blanch 1.5–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Sauté fennel and finish broccolini

In a large skillet over medium heat, add 2 tbsp olive oil. Add thinly sliced fennel and sauté 4–5 minutes until softened and beginning to caramelize. Add the blanched broccolini and toss to combine, cooking 1–2 more minutes to heat through and coat with oil. Season with a pinch of salt and pepper. Remove from heat; hold warm.

Make pistou

In a small food processor or with a mortar and pestle, combine basil (1 cup), parsley (1/2 cup), lemon zest (1 tsp), garlic (1 clove), salt (1/2 tsp) and black pepper (1/4 tsp). Pulse while streaming in 3 tbsp extra-virgin olive oil until a coarse herb paste forms. Taste and adjust seasoning. Transfer to a small bowl and cover.

Rewarm the yuzu-dashi butter gently if needed. Arrange a bed of sautéed fennel and broccolini in the center of each plate. Place a sablefish portion on top (skin side up to preserve crispness). Spoon 1–2 tablespoons of the warm yuzu-dashi butter around and over the fish.

Scatter sourdough croutons around the plate and dot or smear 1 teaspoon of herb pistou around the vegetables and fish for bright herb flavor. Sprinkle reserved chopped fennel fronds and finish with yuzu zest (1 tsp) over the fish for perfume.

Serve immediately while fish is warm and butter is glossy.