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Sablefish with Mild Mustard Glace

Photo: Nigel Cox; Styling: Cindy Barr
Hands-on time 20 mins
Total time 25 mins
Yield Serves 4
Principle 7: Luxury ingredients can make simple meals spectacular. Here, demi-glace is the base of a rich, concentrated sauce for buttery sablefish. Serve with Cider-Glazed Carrots; if you can, use a mix of multicolored baby carrots.


  • Cooking spray
  • 2 garlic cloves, crushed
  • 3/4 cup water, divided
  • 1 (1.5-ounce) container roasted chicken demi-glace (such as More Than Gourmet)
  • 3/4 teaspoon dry mustard
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt
  • 4 (6-ounce) sablefish fillets
  • 1 tablespoon thinly sliced green onions

Nutrition Information

  • calories 350
  • fat 25.2 g
  • satfat 5.3 g
  • monofat 13.2 g
  • polyfat 3.4 g
  • protein 25.1 g
  • carbohydrate 2.8 g
  • fiber 0.2 g
  • cholesterol 80 mg
  • iron 2.6 mg
  • sodium 416 mg
  • calcium 64 mg

How to Make It

  1. Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 30 seconds or until garlic becomes fragrant, stirring constantly. Add 1/2 cup water; bring to a simmer. Add demi-glace, stirring with a whisk until combined. Combine remaining 1/4 cup water and mustard, stirring with a whisk until mustard dissolves. Stir mustard mixture, vinegar, and 1/4 teaspoon pepper into glace mixture; bring to a boil. Reduce heat, and simmer 3 minutes; strain through a fine sieve over a bowl. Discard solids; keep glace warm.

  2. Heat a large heavy skillet over medium-high heat. Sprinkle remaining 1/4 teaspoon pepper and salt evenly over fish. Add fish to pan; cook 2 1/2 minutes. Reduce heat to medium; turn fish, and cook 7 minutes or until desired degree of doneness. Sprinkle with green onions, and serve with glace.