Seared Sablefish Recipe

Prepare fish

Pat sablefish fillets very dry with paper towels. Season both sides and the skin lightly with kosher salt (about 1/2 tsp per fillet) and freshly ground black pepper.

Sear

Heat a large stainless-steel or cast-iron skillet over medium-high heat until hot. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter. When the butter foams and oil is shimmering, place fillets skin-side down, pressing gently with a spatula for 15 seconds to ensure even contact. Sear without moving for 4–5 minutes, until the skin is crisp and the sides of the fillet are turning opaque about two-thirds of the way up.

Finish cooking

Flip the fillets carefully and cook flesh-side for 1–2 minutes until just cooked through (internal temp ~125–130°F for moist sablefish). Transfer fillets to a warm plate, tent loosely with foil and keep warm while finishing sauce and vegetables.

While fish is resting, return skillet to medium heat (wipe out if bits are burning). Add 1 tablespoon extra-virgin olive oil. Add minced shallot and cook 1–2 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Add halved cherry tomatoes and cook 2–3 minutes until they begin to blister and soften. Stir in rinsed capers and chopped kalamata olives and cook 1 minute to warm and marry flavors. Remove mixture from skillet and set aside, leaving any fond for the sauce.

Lower heat to medium-low. If the skillet is dry, add 1 tablespoon dry white wine (optional) and scrape up browned bits with a wooden spoon; let it reduce for 1 minute. Pour in 3/4 cup heavy cream and bring to a gentle simmer, stirring so the cream incorporates the fond.

Stir in 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest. Simmer gently 2–3 minutes to slightly thicken. Whisk in 1 tablespoon cold butter to enrich and slightly thicken the sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting to preference.

Return the caper/olive/tomato mixture to the skillet and warm through for 30–60 seconds so flavors combine but tomatoes remain bright. Turn off heat.

Place a small nest of pea tendrils in the center of each warmed plate. Spoon a generous portion of the lemon cream sauce with capers, olives and tomatoes beside or slightly over the tendrils.

Place a seared sablefish fillet skin-side up (or at an angle) on top of or alongside the sauce. Spoon a little more sauce over the fleshy side if desired.

Sprinkle chopped fresh parsley over the fish, arrange a lemon wedge at the side, and garnish with a few extra capers or olive pieces. Serve immediately.