Sablefish with Green Herb and Yogurt-Dill Sauces | Recipe and Video
Two sauces for pan-roasted sablefish
A lemon-herb sauce and a cool yogurt-dill sauce give this fish dinner two different finishes. Serve either one, or spoon them alongside the fish so everyone can choose. Make the sauces first and keep them refrigerated while the fish cooks.
Ingredients for four servings
For the fish: four sablefish fillet portions, about 6 oz each; 2 tablespoons neutral oil; salt and pepper. Use uncooked fillets for this method.
Green herb sauce
- 1 cup basil leaves
- 1 cup flat-leaf parsley leaves
- ½ cup cilantro leaves, or additional parsley
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Yogurt-dill sauce
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice, added to taste
- 1 tablespoon honey, optional
- 1 tablespoon finely chopped dill
- Salt and pepper to taste
Prepare the sauces
- Pulse the herbs, garlic and lemon juice in a food processor, then add the olive oil. Stop while the sauce still has a little texture. Taste before adding salt.
- Stir the yogurt and dill together. Add lemon juice gradually, then honey if desired. Full-fat yogurt gives a richer sauce, but another plain Greek yogurt can work. Thin with a little cold water if needed.
- Cover and refrigerate both sauces. Keep the serving spoons separate from utensils used for raw fish.
Sear and finish in the oven
- Heat the oven to 400°F. Pat the thawed fillets dry and season lightly.
- Warm the neutral oil in an oven-safe skillet over medium-high heat. Add the fish skin-side down if skin is present. Start checking after about 3 minutes; lower the heat if the skin scorches.
- Turn gently with a wide spatula to brown the flesh briefly, then finish skin-side down in the oven. Begin checking after about 5 minutes and continue until the thickest part reaches 145°F. Timing varies with thickness and the amount of cooking already done in the skillet.
- Transfer to plates. Spoon the sauces alongside, keeping crisp skin clear if desired. Serve with rice, asparagus or roasted vegetables.
The endpoint follows FDA seafood guidance. A browned surface does not establish doneness.
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An oven-only alternative
Prefer to skip the skillet? Follow our lemon-garlic baked sablefish recipe and serve these sauces at the table. For a sweet glaze instead, try maple-soy pan-seared sablefish.
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