Information
10min
20min
4
Being raised in a Sicilian-American household, I enjoyed arugula, fennel, and a variety of olives on a regular basis. Combining these favorite ingredients here with blood oranges for sweet acidity and red onion for a little bite, makes one delicious mix to stand up to the richness of sablefish and balance things out.
Ingredients
Sablefish:
- 4 (8 ounce) sablefish (black cod) fillets, skin removed
- 2 tablespoons grapeseed oil
Salt and pepper, to taste
Salad: - 5 ounces baby arugula
- 2 blood or navel oranges, segmented
- ½ red onion, thinly sliced
- ½ medium bulb fennel, thinly sliced
- ¼ cup oil-cured black olives
- 2 tablespoons white balsamic vinegar
- ¼ cup olive oil
- Salt and pepper, to taste
Directions
SABLEFISH
Heat a grill pan grill to high heat. Clean thoroughly.
Oil sablefish fillets with grapeseed oil, or any oil that is appropriate for cooking over high heat. Season generously with salt and pepper. Grill for 3-4 minutes per side until fillets have dark grill marks and fish is starting to flake. Set aside to rest.
SALAD
In a large bowl, combine all salad ingredients tossing with oil and vinegar to coat.
*Squeeze any extra juice from the membrane of the oranges. The extra juice will help coat the salad when it's tossed together.
PLATING
Place grilled fillet over salad and enjoy.
Ali Banks
Ali Banks grew up in the kitchen helping her mom cook. She later went to culinary school in France, and has worked in restaurants in Chicago and New York. But Ali is just as at home in Sitka as the city. In fact, she spent a summer fishing aboard the F/V Loon with Captain Marsh Skeele.
