Sablefish With Hazelnut Crust Recipes

BAKED FRESH CANADIAN SABLEFISH

Steps:

• Salad: Combine all ingredients.
• Place the citrus juices in a saucepan and stir over medium heat until it is reduced by 1/2. At that point set it aside. Bring the sake to a boil, dissolve in the maple syrup, let this cool. Once it is cool, take the 4 fillets Sablefish, place in a non-reactive deep dish pan, or small pan and cover with the sake/maple syrup mixture and marinate this for 24 hours, refrigerated.
• Take the Sablefish out of the marinade. On a damp cloth simply spot the fish and then, on a large cookie sheet lined with either parchment paper or waxed paper, place the fish skin-side up and flesh-side down, bake in preheated 375 degree oven for 10 minutes, then remove from heat.
• Quickly bring the orange, grapefruit and lemon juice to a boil, stir in the butter until dissolved. Add soy sauce. Check for seasoning. In 4 individual bowls equally divide the orange segments, grapefruit segments and lemon segments, place some of the soy and orange sauce in the bowls, place the fish on the top of the citrus, the salad on top of the fish and serve immediately.

SABLEFISH WITH HAZELNUT CRUST

Steps:

• Mix miso and 2 tablespoons red wine and spread on top, not skin side, of fish. Set aside. Heat butter on medium-high in an ovenproof skillet large enough to hold the fish in a single layer. When the butter no longer foams, add the hazelnuts and cook a few minutes, until the nuts are toasty and lightly browned. Remove from the heat.
• Heat oven to 400 degrees. Transfer the contents of the skillet to a bowl. Place the fish, skin side down, in the skillet and spoon the hazelnuts and butter on top. Place in the oven 12 to 15 minutes, until the fish is just cooked through and is starting to flake. Transfer fish to a serving platter.
• Place skillet on the stove and add the remaining half cup of wine. Stir in the honey. Cook on medium-high until wine has reduced and become syrupy. Season to taste and pour over and around the fish.

FISH IN HAZELNUT CRUST WITH RED PEPPER RELISH

Steps:

• Place the nuts in a dry skillet and cook over medium heat, stirring, for about 15 minutes, until they are toasted. Do not allow them to burn.
• Wrap the hot, toasted nuts in a clean cloth and rub them in the cloth to remove the skins. Chop them fairly fine in a food processor or by hand. Mix the chopped nuts with the bread crumbs, coriander and cumin and spread this mixture on a plate.
• Place the eggs in a bowl.
• Combine flour, pepper and salt and spread on another plate.
• Dip the pieces of fish first in the flour mixture, shaking off any excess, then dip in the eggs, allowing the excess to run off. Press the fish into the crumbs. Place the fish, as it is coated, on a plate and refrigerate until ready to cook, up to one-half hour.
• To cook, heat the butter in a large, nonstick skillet. Place the coated fish in the skillet and cook over medium-high heat until the pieces are lightly browned, turning them once until they are browned on both sides, two to three minutes on each side. If all the pieces do not fit in the pan, remove those that are cooked to a warm plate and repeat with the rest. It should not be necessary to add additional butter or oil.
• Serve at once with red pepper relish on the side.