Pan Seared Wild Sablefish with Butternut Squash and Wild Mushrooms
Ingredients
- 2 Tbsp (30 mL) unsalted butter
- 2 shallots, minced
- 1/4 of a small butternut squash, peeled and cut into 3/4 inch (2 cm) cubes
- 1 garlic clove
- 4 sprigs fresh thyme
- 1-1/3 cups (300 mL) chicken stock
- sea salt
- 4 ounces (120 g) wild mushrooms, cleaned and sliced
- 4 Tbsp (20 mL) extra virgin olive oil
- 4 five ounce (4 x 150 g) wild sablefish fillets
- 1 Tbsp ( 15 mL) lemon juice
- 12 cherry tomatoes cut into quarters
- 4 sage leaves finely chopped
Directions
- Melt 1 Tbsp (15 mL) butter in a large pot over low heat. Add the shallots and cook until they are soft but not brown, about 4 to 5 minutes.
- Add the squash, garlic and thyme. Cook for 5 minutes, stirring frequently, without browning. Add the chicken stock and bring to a gentle simmer. Season to taste. Cook covered until the squash is tender but not falling apart. Remove the garlic and thyme.
- In a medium frying pan, melt the remaining 1 Tbsp (15 mL) butter over medium-high heat. Add the mushrooms and sauté until soft. Season to taste and add to the squash mixture.
- Preheat the oven to 400°F/200°C. Heat the oil in a large, preferably nonstick frying pan that can go into the oven. Season the sablefish and place in the pan skin side up. Cook without turning for 3 to 4 minutes until the fish is lightly browned around the edges. Place the frying pan in the oven and cook the fish for 7 to 10 minutes or until cooked through.
- Rewarm the sauce mixture and add the lemon juice, cherry tomatoes and sage. Spoon into warmed bowls and top with the sablefish. Serve immediately.
Serves 4
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