Wild B.C. Sablefish and Lentils with Vinaigrette
Used with permission from the new
BC Seasonal Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Wild B.C. Sablefish and Lentils with Vinaigrette:
4 x 4 oz (125 g) sablefish
splash of olive oil
1 cup (250 mL) cooked red-lentils (see Tip)
1⁄4 cup (60 mL) olive oil
1⁄4 cup (60 mL) lemon juice
1 Tbsp (15 mL) fresh thyme, chopped
1 Tbsp (15 mL) fresh chives, chopped
1 Tbsp (15 mL) orange zest
sea salt and freshly ground pepper
1⁄2 lb (250 g) mixed salad greens with fresh herbs
- Season sablefish with salt and pepper
- Heat a small pan over medium-high heat and add a splash of oil
- Sear fish, about 2 to 3 minutes per side
- Remove from heat and set aside
- Mix warmed, cooked lentils in a bowl with olive oil,
- lemon juice, thyme, chives, orange zest, salt and pepper together
- Serve grilled sablefish on a bed of lentils and mixed salad with fresh herbs
Sablefish is one of the hottest items on many of B.C.’s top restaurant menus. Sablefish, also known as black cod or butterfish, is caught in the deep waters far off the coast of B.C. Traditionally, most sablefish has been exported to Japan and Hong Kong, but it is now commonly available at many fishmongers around the province. Whether you buy it smoked or fresh, its sweet flavour and large white flakes are always sure to please. This recipe uses fresh herbs to complement the rich, oily texture of fresh sablefish.
Tip: To cook lentils, pour 1 cup (250 mL) of cleaned, dry lentils into 3 cups (750 mL) salted, boiling water. Reduce heat and simmer until the lentils until al dente, about 20 minutes. One cup (250 mL) of dry lentils makes 2 to 2 1⁄2 cups (500 to 625 mL) of cooked lentils.
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