Pan Seared Sablefish with Mango Salsa and Toasted Coconut Rice
Cheers to a great gluten free exciting recipe. Sizzlefish Sablefish is a wonderful option to mix things up on a weeknight. Its conveniently portioned servings enable you to thaw and cook up in a matter of minutes. Simply season the fish and cook with omega fatty acids such as grass-fed butter and olive oil. Serve over top your favorite vegetables or even make it into a wrap or sandwich.
- Sablefish (4 ounces portions)
- dried garlic powder
- salt and pepper
- Olive oil
•clean, portion fish, (leave skin on if possible) use paper towel to remove excess moisture from fish•season fish with dried garlic powder, salt, and pepper (just sprinkle all ingredients on non skin side)•heat some olive oil in a pan until hot with medium heat.•place seasoned fish skin side down•cook until skin is crisp, 5-7 minutes on medium heat. The fish is ready once it releases itself (an indicator skin is crisp)•flip fish over and cook non skin side, add small pat of butter at this time and tilt pan to melt butter evenly. Turn heat to low•let fish cook for about 3-5 minutes on low heat or until desired doneness.•Turn off heat and remove from pan.•serve with mango salsa (recipe below) and rice topped with toasted coconutMango Salsa:Chop and combine: 1 ripe mango, 1 small Roma tomato, 1 stalk green onion, 1 small jalapeño or Serrano chili, and a few sprigs of cilantro. Mix well. Add in juice of half a lime, salt and pepper to taste.TIP: make sure fish is dry prior to adding it to the hot oil for crispiness and to prevent splatter. Don't move the fish around during the cooking process except to flip over or to peek for doneness, to prevent fish from flaking apart.
Recipe Credits: Susie at SavoryFoodie