RECIPE: Sablefish w/ Lemon Sauce & Pistachio Picada

  • This recipe is from our friend, foodie and food writer extraordinaire, Kevin Mac. Here is his original recipe. I made a few simple changes but these are Kevin’s wonderful pictures.

    Ingredients:

    Lemon Sauce

    • 1 med shallot, chopped finely
    • 2 tbsp white wine vinegar
    • Rind of two preserved lemons
    • 1 cup olive oil
    • 1 tbsp fresh tarragon leaves, minced
    • Salt to taste

    Pistachio Picada

    • 1/2 cup raw shelled pistachios
    • 1 lg garlic clove, peeled & cut thin
    • 1 tbsp olive oil
    • 1 tsp salt
    • 1/4 cup fresh parsley, chopped

    Sablefish

    • 2 portions sablefish
    • 2 tbsp olive oil

     

     

    Directions:

    Lemon Sauce

    1. Mix shallots & vinegar & soak for 15 mins.
    2. Add preserved lemon rinds & olive oil. Blend with an immersion blender.
    3. Add tarragon leaves. Add salt to taste.

    Shallots in vinegar

    Shallots in vinegar

    Preserved lemons

    Preserved lemons

    Lemon sauce

    Lemon sauce

    Pistachio Picada

    1. Mix  olive oil, pistachios, garlic, & salt together then spread on a cookie sheet. Bake in oven at 350 F for 5 minutes, tossing regularly. Remove and allow to cool. Mix all ingredients and chop together.

    The "salsa" ingredients.

    The “salsa” ingredients.

    Sablefish

    1. Heat oven to 350 F.
    2. Sprinkle fish with course salt and roasted pepper.
    3. Cook sablefish skin side down in preheated at 400 F over for 10 minutes per inch of fish thickness. Cracks will form on the surface, cook 1-2 minutes more after cracks form.

    Sablefish. Thawed in the fridge overnight, cut from the package, rinsed under cold water and patted dry.

    Sablefish. Thawed in the fridge overnight, cut from the package, rinsed under cold water and patted dry.

    Course salt and roasted pepper.

    Just enough olive oil to make the course salt and roasted pepper stick.

    Serve by placing each piece of fish on a plate and sauce lightly with the lemon sauce, topping each with a couple of tablespoons or so of the Pistachio Picada.


    December 9th, 2013 | Traveler | No Comments | Tags: ,

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