Sablefish with Spring Peas and Herb Pistou 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.
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