Ingredients

For the Sauce

• 1 garlic clove, minced

• 1 Fresno or other slightly hot chile, diced

• Small handful of cilantro (about 1/4-1/3 of bunch), thick stems removed and the rest chopped fine

• 1 teaspoon sweet paprika (Hungarian or smoked Spanish)

• 1 teaspoon hot paprika (Hungarian or smoked Spanish)

• ½ - 1 teaspoon red pepper flakes

• 1 teaspoon honey

• 1 tablespoon sherry vinegar or juice of half a lemon

• 4-6 tablespoons extra virgin olive oil

• 1 tablespoon tomato paste (optional)

• 1 anchovy fillet, rinsed and minced (optional)

• Half a preserved lemon rind (optional)

• Salt and pepper, to taste

For the Sablefish

• 2 portions sablefish (14 to 16 ounces) Available In Our Premium Subscription Box

• 2 tablespoons high heat oil such as canola

• Salt and pepper, to taste

Directions

PREPARE CHERMOULA

Combine all sauce ingredients except the olive oil in a small bowl. Whisk in the olive oil, season to taste with salt and pepper, and set aside.

SEAR SABLEFISH

In a skillet, heat oil over medium-high heat. Season sablefish with salt and pepper and sear, skin-side down for 4-5 minutes or until skin is crisp. Flip and cook for an additional 2-3 minutes until cooked through.

PLATE

Serve the sablefish by topping it with a generous serving of Mike’s chermoula sauce.

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$159.00 / box 4.5 lbs

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