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Large yellow serving bowl filled with a ribbon zucchini salad, four fillets of grilled sablefish and a blackberry relish, or salsa, spooned over top. Silver serving spoon set in bowl with a glass of ice water and a juiced lemon half set to the side.

Grilled Sablefish Recipe

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4.60 from 5 votes
Prep Time 20 minutes
Cook Time 15 minutes
Brine Time 15 minutes
Total Time 50 minutes
Yield 4 servings
Category Dinner
Cuisine American
Author Lauren Grant

Description

A restaurant-quality sablefish recipe with blackberry relish. Why go out when you can make this at home?

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Ingredients

  • Kosher salt and black pepper
  • 2 lemons zested and juiced, divided
  • 4 (4-6 ounce) skin-on sablefish fillets, about ¾-inch thick
  • 3 tablespoons white wine vinegar or champagne vinegar, divided
  • 2 teaspoons sugar
  • 1 medium shallot, minced
  • 2 cups (6 ounces) fresh blackberries, halved
  • 2 tablespoons minced fresh basil
  • 2 zucchini
  • 1 yellow summer squash
  • 1 fennel bulb, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, grated
  • ¼ cup mixed minced fresh herbs such as chives, parsley, basil, tarragon and/or fennel fronds

Instructions

  • Using a vegetable peeler, peel zucchini and summer squash into ribbons. Toss zucchini, summer squash and fennel with 1 teaspoon kosher salt in a colander set inside a bowl; let stand until vegetables soften and water releases, about 20 minutes.
  • For sablefish, whisk together 2 quarts water, ½ cup salt, 1 tablespoon pepper, and 1 teaspoon lemon zest in a large glass bowl until salt dissolves. Add fillets and let stand at room temperature for 15 minutes.
  • For relish, whisk together 2 tablespoons lemon juice, 2 tablespoons vinegar, and 2 teaspoons sugar in a bowl; add 1 minced shallot, and let stand 5 minutes. Add 2 cups blackberries, 1 tablespoon basil, and 2 teaspoon lemon zest; toss to combine, then season with salt and pepper.
  • Preheat grill to medium-high. Brush grill grate with oil.
  • Remove fish from brine, pat dry with paper towels then season lightly with salt and pepper.
  • Place fish, skin side down, on grill grates and cook, covered, until fish naturally releases from grill, about 4 minutes. Flip and continue to cook until flesh is firm and flakes easily with a fork, about 6 more minutes (should register 125ºF); transfer to plate and let rest 5 minutes.
  • For vinaigrette, whisk together 2 tablespoons oil, 1 tablespoon lemon juice, 2 teaspoons vinegar, 1 grated clove garlic and ½ teaspoon lemon zest in a large bowl.
  • Lightly squeeze zucchini mixture to release excess water; discard water. Add squash to bowl with vinaigrette. Add ¼ cup of mixed herbs and toss to combine; season with additional salt and pepper to taste.
  • Transfer salad to a platter an top with grilled fish. Spoon relish over top.

Notes

Submerge the fish in a salt water brine for 15-30 minutes prior to cooking. This will season the fish and retain moisture during cooking. 
I like to remove the bones after cooking instead of before. They are easy to pinpoint and remove one the fish is cooked. 
Clean and grease your grill grates before adding the fish. I like to fold a paper towel into a small square, dip it in vegetable oil and use tongs to coat the grill grates. 
Keep an eye on the fish, even though it’s hard to overcook, you want to do your best not to over cook it! When in doubt, temp it with a thermometer. The fish is done when it hits 125ºF (52ºC).

Nutrition

Serving: 1/4 recipeCalories: 472kcalCarbohydrates: 17gProtein: 45gFat: 10gSaturated Fat: 1.5gCholesterol: 152mgSodium: 912mgFiber: 7gSugar: 6g
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