Category:
Recipe
Date:
March 22, 2022
Prep time: 15 min
Total time: 30 min
Serves: 4
Ingredients:
- 4 x 6oz sablefish portions from your local Fisherman’s Market
- 6 tablespoons butter (divided)
- 2 shallots (minced)
- 8 ounces mushrooms (morel, cleaned)
- 1 pound asparagus (pencil, trimmed and cut into 3-inch pieces)
- 1/4 cup chives (finely chopped, plus more for garnish)
- 3 tbsp lemon juice
- Kosher salt
- Freshly ground black pepper
- 3 tbsp olive oil
Directions:
- In a large skillet, melt 3 tablespoons of the butter over medium-high heat.
- Add the shallots and sweat until translucent, 2 to 3 minutes.
- Add the morels and continue to cook until tender, 3 minutes.
- Add the asparagus and cook until lightly golden and tender, 4 minutes more.
- Remove from the heat and stir in the remaining 3 tablespoons of butter, the chives and lemon juice. Season with salt and pepper, and keep warm until ready to serve.
- In a large nonstick skillet, heat the olive oil over medium-high heat.
- Season the sablefish portions with salt and pepper, then make a series of scores on their skins, 1 inch apart from each other.
- Cook each fillet, skin-side down, until golden and crisp, 4 to 5 minutes. Flip the fish and sear until cooked through, 3 to 4 minutes more.
- Using a slotted spoon, divide the mushrooms and asparagus between 4 plates and top each with a sablefish fillet, skin-side up.
- Spoon any remaining liquid in the mushroom pan over the sablefish and garnish with chopped chives, then serve.
Enjoy!
