, Pan Seared Sablefish with Spring Peas and Herb Pistou
, Pan Seared Sablefish with Spring Peas and Herb Pistou
Recipe by Chef Riel

INGREDIENTS:

  • 4 x 5oz Sablefish
  • 2 cups Green Peas (Fresh or Frozen)
  • ½ cup  Fresh Parsley
  • ½ cup  Fresh Basil
  • Tsp  Minced Garlic
  • ½ cup  Olive Oil
  • 1 Tbsp  Butter
  • Seasoning

Method:

Making the Pistou:

 Bring 2 quarts of water to a rapid boil with 2 tablespoons of salt, put in the basil and parsley leaves, and stir, leaving them in the water for no more than a few seconds. Drain in a colander and immediately cool by running them under cold water.

Combine the basil, parsley, and  1 tsp of garlic, ¼ cup of water in a blender and puree. Add more water if needed to the puree until smooth. Transfer the mixture to a bowl and gently work in the olive oil with a wooden spoon. Season with salt and pepper and set aside.

Sablefish:

In a skillet add 1 Tablespoon oil in a non-stick pan and cook the sablefish Skin side down. Cook for about 8 mins on a medium low heat. You want to cook the fish ¾ of the way skin side down. Flip the fish over and cook for another 2mins. Remove from Pan and set aside.

Buttered Peas:

In another heated pan add 1 tsp of oil, butter, and ½ tsp of garlic. Once the butter starts to foam add the peas.  Sautee until cooked and seasons.

Assembly:

Spoon the pistou in the center of the plate and follow with the buttered peas. Place the Sablefish on top.  Enjoy.

, Pan Seared Sablefish with Spring Peas and Herb Pistou

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, Pan Seared Sablefish with Spring Peas and Herb Pistou

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