flit

I've wanted to make this recipe for some time now but didn't quite get there. I did this on a night where taking the extra steps to make a separate sauce and the butter searing paste, both of which look delicious, just didn't seem doable.

Sablefish, AKA black cod, is one of the reasonably sustainable options available locally; the fishery isn't as good as the one in the Pacific Northwest yet, but they're improving. However I later found out that it is a *very* fatty fish; it's also called butterfish for a reason! For that reason it won't be showing up much on my menus until I'm no longer trying to lose weight. In flavor it's not as oily as you'd think, not even as oily as mackerel or salmon. It has a flavor that manages to be both light and rich. In texture it's more delicate than many fish, which may be why it's not as popular; it tends to flake into small flakes very easily, which can look messy on a plate. I think the flavor makes up for the messiness. You can see the flake pattern if you look closely; I was careful not to cook it to the point of collapse.

I didn't keep strict notes on my method, but I probably just seasoned the filet and then browned it in a mixture of butter and olive oil until done. Removed the fish and made a pan sauce with balsamic vinegar, strawberries, red onions, and ... ahem... whatever that greenery is. Basil? Green onions? Either would work. Garnish with a few more fresh strawberries, and devour. The acid sweetness of the strawberries and vinegar is a nice contrast with this fish; I think it would be too much on a drier white fish like on tilapia.

I still want to try the base recipe some day! I think the extra steps would make it extra delicious.