Sablefish with Almond Olive Salsa

Author: Canadian Living

Sablefish, also known as black cod, is a delicate fish that tastes best when cooked simply, such as poaching or broiling. The crunchy texture of this unique salsa (made with pantry ingredients) contrasts deliciously with the soft texture of the fish.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2007

Ingredients

  • 4 sablefish fillets
  • 1 tablespoon vegetable oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Green Olive Almond Salsa:
  • 1/2 cup blanched almond
  • 1/4 cup pitted rinsed green olive coarsely chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon rinsed caper coarsely chopped
  • 1/4 teaspoon grated lemon rind
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sweet paprika

Method

Green Olive Almond Salsa: On small baking sheet, bake almonds in 350°F (180°C) oven until light golden and fragrant, about 10 minutes. Coarsely chop and place in bowl.

Add olives, parsley, olive oil, capers, lemon rind and paprika to almonds; stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place fish on foil-lined baking sheet. Whisk together oil, lemon juice, paprika, salt and pepper; brush over fish. Broil for about 5 minutes or until fish flakes easily when tested. Serve with salsa.

Nutritional facts Per serving: about

  • Sodium 357 mg
  • Protein 18 g
  • Calories 405.0
  • Total fat 36 g
  • Cholesterol 49 mg
  • Saturated fat 5 g
  • Total carbohydrate 5 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sablefish with Almond Olive Salsa

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