Recipe by Chef Riel

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


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.


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.


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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