Seared Sable Recipe

Seared Sable Directions

1. 1

   Prepare the Ingredients

   Begin by preparing all ingredients. Clean the sablefish fillets and pat them dry. Peel the salsify and cut into thin sticks. Rinse the Lacinato kale and remove the tough stems, then chop the leaves coarsely. Set aside.

2. 2

   Cook the Bacon

   In a skillet over medium heat, add the bacon slices. Cook until crispy, about 5-7 minutes. Remove the bacon and place it on paper towels to drain, leaving the rendered bacon fat in the skillet.

3. 3

   Sauté the Salsify

   In the same skillet with the bacon fat, add the salsify sticks. Sauté over medium heat for about 5 minutes until they start to become tender. Season with salt and pepper to taste.

4. 4

   Cook the Kale

   Add the chopped Lacinato kale to the skillet with the salsify. Sauté for another 3-4 minutes until the kale is wilted and tender. Remove from heat and set aside.

5. 5

   Make the Sherry-Bacon Vinaigrette

   In a small bowl, combine sherry vinegar, honey, and crumbled crispy bacon. Whisk together until well combined. Set aside to let the flavors meld.

6. 6

   Sear the Sablefish

   In a separate skillet, heat olive oil over medium-high heat. Season the sablefish fillets with salt and pepper. Once the oil is hot, add the fillets skin-side down. Sear for about 4-5 minutes until the skin is crispy, then carefully flip and cook for another 2-3 minutes until cooked through.

7. 7

   Plate the Dish

   On each plate, place a portion of the sautéed salsify and kale. Top with the seared sablefish. Drizzle the sherry-bacon vinaigrette over the fish and serve immediately.