Wild Alaskan Sablefish

Sablefish with Brown Butter and Capers

Pan-seared black cod finished with nutty brown butter, bright lemon, and briny capers

Brown butter and capers is one of the all-time classic French pan sauces, and wild Alaskan sablefish (black cod) is the perfect canvas for it. Sablefish has a naturally rich, buttery texture and high omega-3 content that stands up beautifully to the nutty depth of browned butter. With just 15 minutes from start to plate, this elegant weeknight dinner is as simple as it is impressive. Learn more about cooking techniques for all our species on our How to Cook Wild Seafood guide.

Ingredients

• 4 wild Alaskan sablefish portions (5-6 oz each), thawed and patted dry
• Kosher salt and freshly ground black pepper
• 1 tablespoon high-heat oil (avocado or grapeseed)
• 3 tablespoons unsalted butter
• 2 tablespoons capers, drained and patted dry
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon fresh flat-leaf parsley, chopped
• Lemon wedges for serving

Instructions

1. Season the sablefish: Pat the sablefish portions thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
2. Sear the fish: Heat the oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering. Place the sablefish skin-side up and sear undisturbed for 3-4 minutes until a deep golden crust forms. Gently flip and cook skin-side down for another 2-3 minutes until the fish is just opaque throughout.
3. Transfer and rest: Remove the sablefish to a warm plate and tent loosely with foil. Wipe the skillet clean with a paper towel, leaving it on the heat.
4. Brown the butter: Reduce heat to medium. Add the butter to the skillet and swirl constantly. The butter will foam, then the milk solids will turn a deep golden amber and smell nutty, about 2 minutes. Watch carefully to avoid burning.
5. Add capers and lemon: Toss in the capers (they will sizzle and pop). Let them crisp for 30 seconds, then remove the pan from heat and carefully add the lemon juice. The sauce will bubble vigorously. Stir to combine.
6. Serve: Spoon the brown butter and capers over the sablefish portions. Garnish with fresh parsley and serve with lemon wedges alongside.