Our vice president and fisherman, Marsh Skeele, has a number of go-to fish dishes, but lemon pepper aioli over sablefish is a springtime favorite. We’re pairing this pan-seared fish with Swiss chard, but really any greens work, and we definitely are not opposed to roasting a ton of potatoes to dip in the aioli too! Our fatty sablefish can handle high heat and stays moist and buttery on the inside even with a hearty crust on the outside. The texture and flavor is unparalleled. This simple dish is quick and easy for a weeknight dinner yet noble enough for guests.
Ingredients
Aioli
1 egg yolk
2 tablespoons Dijon mustard (we love Edmond Fallot)
2 tablespoons lemon juice
½ teaspoon grated lemon zest
1 large garlic clove, grated or finely minced
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
¼ cup canola oil
¼ cup olive oil
Fish
4 (8 ounce) Available In Our Premium Subscription Box
1 tablespoon olive oil
Salt and pepper, to taste
Greens
2 bunches of Swiss chard or any green vegetable, cut in 2-inch pieces
3 tablespoons olive oil
2 garlic cloves, minced
¼ teaspoon red pepper flakes
2 tablespoons lemon juice
Salt and pepper, to taste
Directions
AIOLI
Combine egg yolk with mustard, lemon juice, zest, garlic, salt and pepper. In a slow and steady stream, add the oils until the mixture is emulsified. This can be done in a food processor, blender, or by hand with a whisk. Set aside.
SEAR SABLEFISH
Heat 1 tablespoon olive oil over medium-high heat in a large, preferably non-stick, skillet. Season fish generously with salt and pepper. Cook skin-side down for 4-5 minutes until golden brown and crisp. Gently turn fish and cook another 2-3 minutes. Set fish aside to rest.
GREENS
Adjust heat to medium, and add 3 tablespoons olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just before serving.
