Information
15 min
30 min
4
Aromatic and tangy, this sauce contrasts nicely with the buttery texture of the sablefish.
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)
- 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.
Mike Rosenholtz
Mike Rosenholtz’s Red Chermoula recipe made him a finalist for the 2018 Member Recipe Contest, and more importantly, landed him the title of Sauce Boss amongst the Sitka Seafood Market team. Around the time he became a member, he got into sauce-making. He would make a new sauce each week and pair it with all the lovely fish he was receiving.
