We’re so excited to have sablefish available to our members! Packed with omega 3 fatty acids, vitamin B6 and B12, as well as magnesium, they provide an easy way to get lots of nutrients into your diet. Sablefish are often considered one of the tastiest fish on the BC west coast alongside salmon, halibut, and lingcod. Our friend Chef Ned Bell shared with us a delicious way to cook Skipper Otto sablefish! If you want to support or buy sustainable Canadian seafood, join our membership!

Serves 4

Sablefish with Cranberries, Cashews, and Cauliflower

Here the sablefish is seared until the skin is crispy and caramelized, and then served with a sprinkle of crunchy, buttery cashews. A trio of cauliflower preparations—roasted, pureed, and shaved raw—echoes these textures and flavors, while a swipe of tart cranberry chutney brings it all to life.

Cranberry chutney 

3 cups fresh or frozen cranberries (12 oz bag) 

1/2 cup dried cranberries 

2 cups cranberry juice (sweet) 

1/4 cup honey 

1/4 cup red wine vinegar, plus extra to taste 

1 1/2 tsp sea salt, plus extra to taste 

Combine all the ingredients in a medium saucepan over medium-low heat, and cook for 30 minutes or until the cranberries are tender and the mixture is thickened and saucy. Taste and adjust seasonings with up to 1 teaspoon salt or 1 tablespoon red wine vinegar, if needed. The sweet, salty, and sour flavors should be balanced. Transfer the cranberry sauce to a blender or food processor, and blend until slightly chunky (or until smooth, if desired). (Chutney can be made several days ahead and refrigerated. Allow to come to room temperature before serving.) 

Cauliflower three ways 

2 heads cauliflower, florets only (about 10 cups, divided) 

3 Tbsp plus 2 tsp olive oil or unsalted butter 

Sea salt 

2 tsp lemon juice 

For the puree, steam half the cauliflower (about 5 cups) in a steamer insert set over a few inches of boiling water for 12 to 15 minutes or until tender but not soggy and overcooked. Transfer the cauliflower to a blender, add 2 tablespoons of the olive oil (or butter) and 1 teaspoon salt, and puree until smooth. 

For the roasted cauliflower, preheat the oven to 400°F. In a large bowl, toss 3 cups of the remaining florets with 1 tablespoon of the olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer on a rimmed baking sheet. Roast in the oven for 10 to 15 minutes or until florets are evenly caramelized and golden brown. Toss with 1 tablespoon butter if desired. 

For the raw cauliflower, use a mandoline to shave the remaining florets (about 2 cups) lengthwise as thinly as possible. Transfer to a medium bowl and toss with the remaining 2 teaspoons olive oil, the lemon juice, and salt to taste. 

Sablefish 

4 (4 to 5 oz) skin-on sablefish fillets

Sea salt and coarsely ground black pepper

1 Tbsp canola oil

2 Tbsp unsalted butter, softened

1 lemon, halved

Chopped toasted cashews, for garnish

Smoked sea salt, to sprinkle

Preheat the oven to 400°F. Use paper towels to pat the fish dry and season with salt and pepper. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay the fish in the pan skin side down. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.) Reduce the heat to medium, and cook for 1 minute or until a golden crust forms on the skin. Flip the fillets over, skin side up, and cook for another 2 to 3 minutes or until browned. Place the pan in the oven and roast for 4 minutes or until fish is opaque in the center and flakes easily.

Remove from the oven and add the butter to the pan. Allow it to melt while you squeeze the lemon over the fish. Use a spoon to baste each fillet with the buttery juices for about 1 minute. Transfer the fish to a plate and keep warm.

Spread the cauliflower puree on each plate. Add the fillets and surround with roasted cauliflower. Spoon 2 tablespoons of cranberry chutney over the fish, and top with the shaved cauliflower. Garnish with a sprinkling of cashews and smoked salt.

Excerpted from Lure by Ned Bell and Valerie Howes. Photographs by Kevin Clark. Copyright 2017 by Chefs for Oceans, recipes copyright by Ned Bell. Excerpted with permission from Figure 1 Publishing. All rights reserved.