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Pan Seared Sablefish with a Cherry Tomato Reduction.

This dish had a bit of a journey; I have been working on it for years. I originally started with halibut, but in the last year, I moved over to Sable, a bit firmer and buttery. The sauce took the longest to land on, but I feel it is finally good enough to share and enjoy this summer.

Pan Seared Sablefish



1 pound of Sablefish with the skin on, cut into four pieces

2 pints of Cherry Tomatoes, prick each of the tomatoes

2 shallots, minced

1 cup of dry Vermouth

1 cup of Gin

3 tablespoons of fresh garlic, minced

1 tablespoon of unsalted butter

1 tablespoon of fresh Thyme, minced

1 tablespoon of fresh Italian Parsley, minced

1 teaspoon of avocado oil

Salt and Pepper to taste

Fresh greens as a garnish, like Argula.


Preheat the oven to 275 degrees.

Prepare a baking sheet with parchment paper.

Pat fish dry and season well with salt and pepper. Press one tablespoon of garlic in the fish (non-skin side) and let sit at room temp for 30 minutes.

Place a large non-stick skillet over medium-high heat. Melt butter and whisk in avocado oil.

Place fish in skillet, skin side down, and sear for about four to five minutes until skin is nice and crispy. Flip fish over and cook until firm, about two minutes. Remove and place on prepared baking sheet, skin side up and place in oven.

Add the cherry tomatoes and saute in the same skillet for about four minutes or until they soften. Next, add the remaining garlic and saute for an additional minute.

Add vermouth and gin and saute, scraping the bits off the bottom of the skillet; bring to just about boiling, reduce heat, and simmer for about six to seven minutes. The sauce needs to be reduced by half. Remove from heat, add herbs, and stir.

Time to plate, add some of the sauce to the bottom of a large bowl, place the fish skin side up on the mounded sauce, and garnish with greens, serve, and enjoy.

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