banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Sablefish Fillets with Grape and Caper Salsa

Serves 4.

    Share

    Grapes gone soft? They’ll be perfect tossed into this salsa recipe. Plus pairing salt, sweet, fat, and acid creates a delicious experience for the palate. We’ve done just that here. Spooned over seared sablefish, the results are not only flavourful, but also visually stunning!

    Advertisement

    Tip

    Also known as black cod, sablefish has a high oil content, which makes it very forgiving when cooked. Pan-seared, grilled, roasted, or poached, it puffs up and slightly firms when done. The salsa is also delicious over other white fish and even grilled chicken.

    Advertisement

    Sablefish Fillets with Grape and Caper Salsa

    Ingredients

    Salsa
    • 1 cup (250 mL) seedless green grapes, halved
    • 1 cup (250 mL) seedless red grapes, halved
    • 2 Tbsp (30 mL) capers, rinsed and drained
    • 1 shallot, peeled and finely minced
    • 2 Tbsp (30 mL) chopped flat-leaf parsley
    • 2 Tbsp (30 mL) camelina oil or extra-virgin olive oil
    • 1 tsp (5 mL) lemon juice
    • 1/8 tsp (0.5 mL) sea salt
    • Freshly ground black pepper
    Fillets
    • 3 Tbsp (45 mL) extra-virgin olive oil, divided
    • 2 small garlic cloves, smashed and minced
    • 2 Tbsp (30 mL) lemon juice
    • 1/2 tsp (2 mL) sea salt
    • 1/4 tsp (1 mL) freshly ground black pepper
    • 4 - 5 oz (140 g) sablefish fillets, skinned
    • 1 Tbsp (15 mL) unsalted butter

    Nutrition

    Per serving:

    • calories515
    • protein20g
    • fat42g
      • saturated fat9g
      • trans fat2g
    • carbohydrates16g
      • sugars12g
      • fibre2g
    • sodium397mg

    Directions

    01

    In medium bowl, combine salsa ingredients. Gently toss together to mix evenly. Set aside to marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.

    02

    In large, resealable bag, combine 2 Tbsp (30 mL) olive oil, garlic, lemon juice, salt, and pepper. Add sablefish and turn to coat evenly. Refrigerate for 30 minutes or up to 2 hours.

    03

    In large nonstick frying pan add remaining 1 Tbsp (15 mL) olive oil and butter over high heat. Tilt pan to spread evenly. Just as pan begins to smoke, add sablefish fillets in a single layer. Cook until seared on bottom, about 3 minutes, then flip fillets and sear the other side, about 3 more minutes. Reduce heat to medium and cook for a minute longer, depending on thickness of fillets. Cook until centres of fillets are just opaque and fish flakes easily.

    04

    Spoon Grape and Caper Salsa overtop and serve. Delicious served with shaved zucchini laced with chopped nuts, fresh basil, and mint.

    Advertisement

    Like this recipe?

    This recipe is part of the Inglorious Produce collection.

    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion
    Food

    Tandoori Salmon Tacos with Spicy Lime-Pickled Radish and Onion

    For this cross-cultural take on tacos, sockeye salmon is marinated with yogurt and a fragrant but mild tandoori-style spice full of the warm flavours of cumin, coriander, nutmeg, and cardamom. After grilling, omega-3-rich salmon is enclosed in a warm corn tortilla and topped with spicy Mexican-style radishes and red onion pickled with lime juice and jalapenos for a kick of heat.

    Toast your spices

    Toasting whole spices will give you superior fragrance and flavour. If you’re new to this process, try it with some whole coriander and whole cumin. Toast a small amount of each separately in a hot pan until seeds begin to pop and smell fragrant. Remove from heat and allow seeds to cool slightly, then grind using a spice grinder or clean coffee grinder dedicated to this purpose. After grinding, measure out the amount required for the recipe and save the rest.