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Sablefish with Mushroom Sauce

sablefish recipe, black cod recipe, butterfish recipe, wild alaskan company recipes

Sablefish, also known as Black Cod, 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.

Sablefish with Mushroom Caramel Sauce

Servings: 4

Author: Kirsten and Mandy Dixon from their Living Within The Wild Cookbook

sablefish recipe, black cod recipe, butterfish recipe, wild alaskan company recipes



Mushroom Caramel Sauce

    • ⅔ cup cider vinegar
    • ⅓ cup water
    • ½ cup dried mushrooms
    • 1 cup sugar
    • 1 cup honey
    • ½ cup heavy cream
    • ½ cup whiskey
    • 1 tsp sea salt



    Make Mushroom Sauce

    1. 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. 
    2. Strain out mushrooms and reserve liquid.
    3. 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.
    4. 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.

    Cook Sablefish

    1. Preheat oven to broil and cover a baking sheet with aluminum foil.

    2. Pat the Sablefish portions completely dry and season with salt and pepper.

    3. Place the fish onto the foil and baste well with some of the mushroom sauce.

    4. Broil the Sablefish about six inches away from the broiler unit until the fish is done, about 8 minutes.
    5. Remove the sablefish from the oven and baste with any extra sauce to serve.


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