I always love making trips to my favorite seafood shop, Groomer Seafood here in San Antonio. Everyone is SO friendly and eager to help you decipher your way around all the fish they carry. I always seem to leave far more knowledgable about fish than when I walked in. For this particular dish, I wanted something really nice but wasn’t necessarily in the mood for seabass. Rick (Groomer) asked if I’d ever tried sablefish, also known as black cod. It’s one of his favorites, and now I know why. It was, without a doubt, the most silky & buttery fish I’ve ever eaten. Few fish are as rich in omega-3 laden fats, which actually makes it very forgiving to the novice cook. The fat acts as a buffer against overcooking…all the better!
Sablefish are found in the North Pacific, mostly caught in the Bering Sea. They’re quite abundant, and while quite similar to Chilean seabass, the sablefish is not only easier on your wallet but is also the environmentally superior choice since seabass is threatened in some fisheries. It’s also one of the top choices of high end restauranteurs and foodies and was made famous by Chef Nobu Matsuhisa in his signature dish “Black Cod in Miso”. Next time you’re looking for a delicious, special fish, head down to Groomers, and give this one a try.
Sablefish with Orange-Fennel Relish
adapted from Best of Cooking Light 2013
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 teaspoon grated orange rind
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 (12oz) fennel bulb
- 1 cup fresh orange sections
- 1/4 cup thinly sliced red onion
- 1/2 cup Castelvetrano olives, halved
- 4 (6 oz) fillets of fish (I used sablefish aka black cod)
- 1 1/2 teaspoons butter