I had to use regular cod as sablefish was not available at any local groceries. The flavor was mediocre at best. Just didn't seem to go together.
Sablefish with Mild Mustard Glace
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.
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Total: 25 Minutes
- Calories: 350
- Fat: 25.2g
- Saturated fat: 5.3g
- Monounsaturated fat: 13.2g
- Polyunsaturated fat: 3.4g
- Protein: 25.1g
- Carbohydrate: 2.8g
- Fiber: 0.2g
- Cholesterol: 80mg
- Iron: 2.6mg
- Sodium: 416mg
- Calcium: 64mg
- 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
- 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.
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