Ingredients
Seared Sablefish
- 2 sablefish fillets, approximately 5 ounces (140 g) 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
- ½ 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 and pepper. 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 3-5 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.