Sablefish

Ingredients

• ¾ cup apple cider, divided
• ¼ cup water
• 1 honeycrisp apple, diced
• 5 leaves sage, diced
• ½ teaspoon ground cinnamon
• 2 sablefish filets, thawed

Directions

1. Place fish in a small dish and cover with ½ cup apple cider. Allow to marinate for 30 minutes to 1 hour.
2. In a small saute pan, combine remaining apple cider (1/4 cup), water, apple, sage, and cinnamon. Stir to combine. Bring to a simmer and cook for 30 minutes. Liquid will reduce, but not evaporate and apples will be tender.
3. In the last 15 minutes of simmering, preheat grill to 500 degrees. Grill skin side down for 5 minutes, directly on the grill rack. Flip and cook for an additional 1-2 minutes on a pre-soaked wood plank.
4. Transfer fish to a plate and cover with apple sage sauce. Serve with a green vegetable (I chose artichokes).

Author: Heather Blackmon

Ingredients

 

• 8 -10 oz wild caught Sablefish (about 2 fillets)
• 2-4 tbsp coconut flour ( we also like use Flapjacked Protein Pancake Buttermilk Batter)
• butter or coconut butter
• 2 eggs
• seasoning– lemon pepper, garlic, black pepper, sea salt  (1/4 tsp each)
• dried or fresh basil (to taste)
• handful of broccoli slaw or 1/2 cup chopped broccoli
• garlic or red pepper Hummus (1-2 tbsp)
• plain yogurt (3-4 tbsp)

 

Directions

Cook your sablefish until almost done. I usually bake for 10 minutes at 400F first. Then chop into small pieces and place in bowl once cooled. Mix your sablefish and eggs together, then add your coconut flour (or other GF flour, batter, etc) and broccoli. Mix again and add herbs and spices. Then form into small patties. Fry in coconut butter or butter on skillet for a couple minutes on each side. For the sauce, just mix plain yogurt with 1/2 tbsp chopped basil and the hummus.. Sometimes I add a little more garlic or pepper.Top the cakes with the yogurt sauce and hummus sauce. If you don’t like hummus, feel free to use tomato sauce, avocado, or mild salsa. Makes around 6-8 mini cakes. Serve with crackers, grapes, or even more veggies!

Author: Lindsay Cotter

Ingredients

 

• 2 3-4oz sablefish fillets
• 1 cup broccoli slaw or cabbage slaw
• 2 tbsp oil
• ¼ cup chopped red onion
• Balsamic vinegar
• ¼ tsp sea salt
• ¼ tsp black pepper (optional)
• 1 tsp red pepper or chili pepper flakes
• Salsa or Cholula to top!
• Corn tortillas
• Optional toppings- avocado, sour cream, pico de gallo.

Directions

In a small skillet, place your fish and oil. Let it simmer a few minutes on medium, and then add in your onion and other seasonings. Sautee everything till fish and veggies are cooked. Set aside and keep warm. In another pan, add your slaw and balsamic vinegar. I just drizzle a little on it with some oil. Cook it slightly leaving the slaw somewhat crunchy. Warm your tortillas then add your slaw then fish. Make sure to add in the onion and sauce from the fish pan as well! Top with salsa or Cholula. Feel free to add in more spices.

Author: Lindsay Cotter