Sure, we know that sablefish commonly goes by the nickname black cod. But did you know it’s also referred to as butterfish for its rich oil content that gives it an extremely buttery flavor? Produced in collaboration with Rob Eggleston, the Executive Chef of Seamore’s of New York, this Roasted Sablefish Squash Succotash recipe celebrates sablefish’s highly prized flavor with the essence of fall by featuring ingredients such as sweet potatoes, butternut squash and corn.
Roasted Sablefish Squash Succotash (Courtesy of Rob Eggleston, Executive Chef, Seamore’s)
(Makes 4 servings)
4 sablefish fillets (6 oz. each)
1 purple sweet potato
1 small butternut squash
1 ear of corn
¼ cup lima beans
1 tablespoon butter
Salt and pepper
1. Peel and small-dice sweet potato and butternut squash, season with salt and pepper, and toss in oil to evenly coat. Roast in a 300° oven for 10 minutes.
2. Clean corn off the cob, and melt the butter in a sauté pan.
3. Add roasted vegetables, corn, lima beans to pan and sauté.
4. Season to taste and serve alongside oven-roasted sablefish.
1. Using an oven safe pan on medium-high heat, add ½ tablespoon oil.
2. Wait until oil is hot, but not smoking, and sear one side of the sablefish for 2 minutes, or until golden brown.
3. Flip the sablefish and then continue baking inside oven at 375° for remaining 5-7 minutes.
4. Using a spoon, spoon the pan oil over the seared side of fish to finish it off with a golden brown sear.