Sablefish with Almond Olive Salsa
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 405 |
| pro | 18 g |
| total fat | 36 g |
| sat. fat | 5 g |
| carb | 5 g |
| fibre | 3 g |
| chol | 49 mg |
| sodium | 357 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 16 |
| vit A | 12 |
| vit C | 7 |
| folate | 10 |
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.
Ingredients
- 4 sablefish fillets
- 1 tbsp vegetable oil
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika or sweet paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- Green Olive Almond Salsa:
- 1/2 cup blanched almonds
- 1/4 cup pitted rinsed green olives, coarsely chopped
- 2 tbsp chopped fresh parsley
- 2 tbsp extra-virgin olive oil
- 1 tsp rinsed capers, coarsely chopped
- 1/4 tsp grated lemon rind
- 1/4 tsp smoked paprika or sweet paprika
Preparation
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.
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.
Source : Canadian Living Magazine: April 2007
- Keywords : Fish; Green olives; Main Course; Capers; Almonds; Broil; Dinner;
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