Smoked Sablefish and Alaskan Sablefish
Sablefish is very high in omega-3s, with each 4 oz portion averaging a whopping 1.6 grams—more than most wild Salmon!
The Vital Choice Sablefish is amazingly delicious – just writing about it makes my mouth water. It is certainly my favorite or all the white fleshed fish.
The “oven-ready” 4-oz portions are NOT cooked fully by the smoking process. They will cook through in 6-7 minutes using medium-high heat. No nitrites or artificial additives or preservatives. Certified sustainably harvested
Alaskan Sablefish (Black Cod)
Alaskan Sablefish is highly prized overseas, and the vast majority of the harvest is exported, making it a relative rarity in domestic markets. These fillets are lean, low-calorie fillet portions, firm and fully moist, with a large flake. The delicate, slightly sweet flavor of Pacific cod harmonizes with a wide array of sauces, seasonings and recipes. Strict official oversight combines with this species’ natural fecundity to keep Alaska’s certified-sustainable Pacific cod fishery an abundant resource.
We have found the best fresh wild fish to come from Vital Choice Seafood, we have enjoyed their wild caught fish for years. Never soggy or mushy, never fishy-smelling, we are proud to represent Vital Choice Seafood on our site – Bon Appetit!
Sablefish with Shallot Vinaigrette and Herb Salad
6 (4 oz each) Alaskan Sablefish fillets (smoked or regular)
Vinaigrette ingredients for Sablefish and Herb Salad
- 6 tablespoons organic extra virgin olive oil
- 1/3 cup minced shallots
- 2 TBSP fresh organic lemon juice
- 1 TBSP organic balsamic vinegar
- 1 TBSP mellow white miso
- 2 teaspoons (packed) grated organic lemon peel
- Sea salt and organic black pepper to taste
Herb salad ingredients
- 2 cups each Italian parsley, basil, dill, and arugula or nasturtiums
- 1 cup mesclun salad mix or arugula
Blend vinaigrette ingredients in a small bowl. Mix Herb Salad ingredients in a large bowl.
Sprinkle sablefish fillets with salt and pepper. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Cook fish until just opaque in center, 3-4 minutes per side.
Arrange fish on plates and pour 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette and serve with fish.
Other favorite fresh wild fish recipes:
Thyme-Crusted SablefishTransparency & Appreciation: I want all of my readers to know that I do provide links on this blog to other businesses that sell products that I use and love, I will never post a link to anything that is inconsistent with my ideology.
When you do click on a link to a business that I have referred you to and you make a purchase, I will earn a small commission – the price to you though is always their regular price, or in some instances a special offer price.
When you do make a purchase you are showing me that you support my efforts, time and expenses… I am very grateful to those who have both chosen to come by to read what I have written, and at times utilize my referral of a service or product that I completely believe in.
Thank you very much!
This site does not provide medical advice. My purpose is to share experiences and information as I seek to improve the health of my family through a real food and natural lifestyle. Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.