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Sablefish with Stone Fruit Salsa

Photo: Eva Kolenko; Styling: Emma Star Jensen

Total time 40 mins

Serves 4

Fish with fruit and curry? Trust us, it works. Making your own curry powder takes just a few minutes and lets you tailor the blend to complement the fruit. Use a mix of fruit colors for the prettiest salsa. Wine Pairing: Complex, honeyed Lone Madrone 2013 "Points West White" Rhône blend (Paso Robles; $35).


  • 2 teaspoons ground coriander, divided
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon ground cardamom
  • 3 tablespoons vegetable oil, divided
  • 3 tablespoons very coarsely chopped cilantro, divided
  • 2 tablespoons sliced green onion
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon minced, seeded serrano chile
  • 1 1/4 teaspoons kosher salt, divided
  • 1 pound mixed ripe plums, pluots, and apricots, pitted and sliced
  • 4 sablefish or sole fillets (1 1/3 lbs. total, 1 in. thick for sablefish and 1/2 in. thick for sole)

Nutrition Information

  • calories 438
  • caloriesfromfat 69 %
  • protein 21 g
  • fat 34 g
  • satfat 6 g
  • carbohydrate 13 g
  • fiber 1.8 g
  • sodium 562 mg
  • cholesterol 74 mg

How to Make It

  1. Preheat oven to 475°. Meanwhile, in a small frying pan, combine 1/2 tsp. coriander and the cumin, turmeric, cayenne, and cardamom. Toast over medium heat, stirring, until fragrant and just a bit darker, about 2 minutes. Pour into a bowl and stir in 2 tbsp. each oil and cilantro, the green onion, lemon juice, chile, and 1/4 tsp. salt. Stir in fruit and set aside.

  2. In center of a rimmed baking sheet, combine remaining 1 1/2 tsp. coriander, 1 tbsp. oil, and 1 tsp. salt. Turn fish in paste to coat (if fish has skin, arrange it skin side down). Bake fish until no longer translucent in center (cut to test), 8 to 12 minutes for sablefish, about 5 minutes for sole.

  3. Transfer fish to plates and spoon salsa on top. Sprinkle with remaining cilantro.