Seared Sablefish
This easy and delicious Seared Sablefish recipe with arugula and fennel is ready and on the table in just 30 minutes! Served with a simple brown butter dijon dressing, this seafood dinner is light and full of fresh flavors!
Key ingredients
This easy sablefish recipe consists of three components — the salad, the seared fish and the dressing — and each component calls for just three ingredients!
Seared sablefish: Sablefish, vegetable oil and salt
Salad: Arugula, fennel and pine nuts
Dressing: Butter, lemon juice and Dijon mustard
About Sablefish: Sablefish, which is also sometimes referred to as black cod, is a mild fish with a beautifully smooth and velvety texture. It has a wonderful rich and buttery flavor and that richness actually makes it one of the more forgiving types of fish to cook — perfect for anyone just venturing into fresh fish!
Expert tips
- Pat the sablefish dry. Use paper towels to pat the fish completely dry to ensure a good sear.
- Don’t overcrowd the pan. Cook in batches if necessary. If the fillets are too close together, they will steam rather than sear.
- Use an oil with a high smoke point. Use an oil such as canola, grapeseed or avocado. These oils are best for high heat cooking.
- Check the internal temperature of the fish. Cook the sablefish until the skin is crispy, then flip and cook until the fish reaches an internal temperature of 135°F (57°C). All together it should take about 7-8 minutes.
FAQs
Sablefish is a white fish with a mild, somewhat sweet flavor.
Yes, any thicker fillet of white fish will work for this recipe. Our favorite substitute is chilean sea bass, but cod or halibut would also work well.
Yes, the skin of sablefish is edible.
Sablefish is done when it flakes easily with a fork and is opaque all the way through.
To thaw sablefish, place the fillets in the fridge overnight (or for at least 6 hours). To thaw quicker, place the sablefish fillets in a zip-top bag and submerge in a bowl of cool water for 30 minutes to 1 hour, changing the water once halfway through.
Seared Sablefish Recipe
- Total Time: 30 minutes
- Yield: 2
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Global
Ingredients
Seared Sablefish
- 2 sablefish fillets, approximately 5 ounces (140 grams) each
- 1 tablespoon vegetable oil
- Kosher salt to taste
Brown Butter Dijon Dressing
- 3 tablespoons (40 grams) unsalted butter
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
Fennel Arugula Salad
- 3 cups (60 grams) arugula
- 1/2 small fennel bulb
- 3 tablespoons (20 grams) toasted pine nuts
Instructions
Seared Sablefish
- Add the oil to a skillet over medium-high heat.
- Pat the sablefish dry and season generously with salt. Add fish to the pan skin-side down. Cook for 5 minutes or until the skin is crispy.
- Flip and cook an addition 2-3 minutes or until the internal temperature just reaches 135°F (57°C).
Brown Butter Dijon Dressing
- Melt the butter in a pan over medium heat. Cook until the butter begins to turn brown and foamy (about 5 minutes).
- Add the brown butter, lemon juice and dijon to a jar and shake until combined. Serve warm.
Fennel Arugula Salad + Assembly
- Thinly shave the fennel and toss with the arugula.
- Serve the seared sablefish fillets over the salad. Top with toasted pine nuts and brown butter dijon dressing.
Notes
Toasting pine nuts: You can toast pine nuts in a dry skillet over medium-low heat. Make sure the pine nuts are in a single layer and stir often. You’ll know they’re ready when they’re fragrant and golden brown. It should take about 3-5 minutes.
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