Michelle's Grapefruit Fennel Sablefish - STAFF RECIPE
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
1/2 tsp Chili Flakes (to taste)
1 tsp Grape Seed Oil
Salt and Pepper
• 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 1/2 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 1/2 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 1/2 the fennel strips and all the grapefruit segments in a bowl with the remaining 1/2 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 1/2 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 1/2 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!