This is great (with halibut or scallops also).
Alaska Sablefish with Mustard Seed Crust
Serves 4
24 oz. wt. Sablefish Fillet-skinless and boneless
4 oz. Dijon mustard
2 tsp Salt & Pepper
1 cup Dry Bread Crumbs (preferably Panko)
1 oz. Dark mustard seeds
1 oz. Yellow mustard seeds
Sauce
2 oz. Whipping cream
8 oz. Chilled butter and cut into small cubes
1 Tbsp. Whole grain mustard
1 Tbsp. Dijon Mustard
Procedure
Mix mustard seeds and bread crumbs together and set aside. Season Sablefish evenly with salt and pepper. Brush with mustard to coat. Press into bread crumb mixture to completely cover. Cook on stovetop in non-stick pan with butter or oil, over medium heat until heated to an internal temp. of 140 degrees.
Sauce: Heat whipping cream in a saucepot over medium heat and bring to a slow boil. Let reduce by 25%. Slowly add the chilled butter, whisking it in to incorporate. When all butter is dissolved, remove from heat and add in both mustards. Stir and serve over fish.
also good
ALASKA SABLEFISH SPANISH-STYLE
2 (6 oz.) Alaska Sablefish steaks
salt & pepper
1/3 cup chopped onion
3 tbsp. diced green chilies
2 tbsp. oil
1 tomato, chopped
¼ cup chopped parsley
1 tbsp. lime juice
¼ tsp. oregano, crushed
dash of sugar
4 green pepper rings
hot rice (optional)
lime wedges
Sprinkle sablefish with salt & pepper. Sauté onion and chilies in oil. Add tomato, parsley, lime juice, oregano and sugar. Arrange green pepper rings on steaks in baking dish. Pour tomato mixture over fish. Bake at 450°F, allowing 10 minutes cooking time per inch of thickness measured at the thickest part or until sablefish flakes easily when tested with a fork. Serve on rice; garnish with lime wedges. Makes 2 servings. Recipe may be halved or doubled.
