Ingredients:
4 x 150 g portions BC Sablefish Fillets
3 medium Ruby Red Grapefruit
1 bulb Fennel – sliced into 1/8” thick strips
1½” fresh Ginger – crushed for juice
2 Tbsp Liquid Honey
½ tsp Chili Flakes (to taste)
1 tsp Grape Seed Oil
Salt and Pepper
Directions:
Remove the skin from the Sablefish fillets (or have us do it in the Seafood Boutique).
Juice one of the grapefruit and set aside, then peel and section the remaining 2.
Crush the ginger to juice, and combine with ½ of your grapefruit juice, the honey and the chili flakes – this is both your marinade for the sablefish and your dressing for the fennel and grapefruit salad!
Place the Sablefish fillets gently into zip lock bag and pour ½ of the marinade into the bag. Remove as much air as you can and seal tightly and refrigerate for 20 min.
While your fish marinates, toss ½ the fennel strips and all the grapefruit segments in a bowl with the remaining ½ of the dressing. Coat the salad lightly, and set aside any remaining liquid.
Heat the grape seed oil to medium in a cast iron pan (or another oven safe frying pan).
Fry the Sablefish fillets for 4-5 minutes, and then add in the remaining ½ of the fennel to the pan. Flip the Sablefish fillets over and fry for another 4-5 minutes.
Remove the pan from the stovetop and move to a 350°F oven. Bake for 10-15 minutes. It is very difficult to overcook Sablefish, since it’s so moist and rich. If you aren’t sure that it’s done, leave it for another 5 minutes.
Once Sablefish is finished, take the pan out of the oven, and serve the fillets with the grapefruit and fennel salad. Set the pan aside for a moment, there are too many delicious caramelized bits to go to waste!
Be careful with the hot surfaces while you pour the remaining ½ of the grapefruit juice and dressing into the pan, and then gently stir with a wooden spoon to deglaze. Once fully mixed and a little thickened, pour over your meal and enjoy!