Charcoal Grilled Gindara Sablefish Recipe

Preserve the Lemons

Cut the Meyer lemons into quarters and pack them tightly into a sterilized jar with sea salt and water. Seal the jar and let it sit at room temperature for about 3 weeks, shaking occasionally.

Sauté Aromatics

In a large pot, melt the butter over medium heat. Add minced garlic and diced shallots, sautéing until fragrant.

Cook Mussels

Add the mussels to the pot along with the white wine. Cover and cook for about 5-7 minutes, or until mussels have opened. Stir in chopped parsley before serving.

Combine Ingredients

In a bowl, mix pork fat with paprika, cayenne pepper, garlic powder, salt, black pepper, and lemon zest until well combined.

Preheat Grill

Preheat a charcoal grill to medium-high heat.

Prepare Fish

Brush the sablefish fillets with olive oil, and season with sea salt and black pepper.

Grill Fish

Place the fillets skin-side down on the grill. Cook for about 6-8 minutes on each side until the fish is cooked through and has grill marks.

Plate the Dish

Serve the grilled sablefish with the cooked mussels on the side. Drizzle spiced pork butter over the top and garnish with preserved Meyer lemon.