Sablefish, also known as black cod, has the ability to take on flavors and make the fish taste all the better. It’s our chameleon fish. The loose muscle bands always make for crispy edges. Serve this rich combination with simple white rice and a steamed vegetable.
Sablefish with Mushroom Caramel Sauce
Rated 5.0 stars by 3 users
Servings
4
Sablefish, also called Black cod or butterfish, has the ability to take on flavors and make the fish taste all the better. The loose muscle bands always make for crispy edges. Serve this rich combination with simple white rice and a steamed vegetable.
Recipe Courtesy of Kirsten Dixon and Mandy Dixon from the Within the Wild Cookbook
Ingredients
2/3 cup cider vinegar
1/3 cup water
½ cup dried mushrooms
1 cup sugar
1 cup honey
½ cup heavy cream
½ cup whiskey
1 teaspoon sea salt
4 4-ounce sablefish fillets, boneless and skinless
Mushroom Caramel Sauce
Sablefish
Directions
Mushroom Caramel Sauce
In small saucepan over medium heat, simmer the cider vinegar and water just to boiling. Add mushrooms, turn off the heat, and let the mixture sit for a few minutes until soft.
Strain out mushrooms and reserve liquid.
In medium saucepan, combine the mushroom liquid, the sugar, and honey. Heat on low until the color changes to a light amber. Add in the whiskey and ignite to let alcohol burn off.
Remove the pan from the heat and add in the cream. Whisk until combined.Return the mushrooms to the pot and add in the salt. If the mixture is too liquid, reduce further over low heat to make thicker. If it is too thick, add in warm water to thin.
Sablefish
Preheat oven to broil. Cover a baking sheet with aluminum foil. Pat the fillets completely dry and season with salt and pepper. Place the fillets onto the foil and baste well with some of the sauce.
Broil the sablefish about six inches away from the broiler unit until the fish is done, about eight minutes. Remove the sablefish from the oven and baste with any extra sauce.