Pan-Roasted Orange Maple Sablefish
Chef Robert Clark, co-owner of a sustainable seafood market in Vancouver called The Fish Counter, gave us this recipe for sablefish, called black cod in the U.S. "It's a great 'starter' fish: rich, buttery, lovely," says Clark. "And it's hard to overcook." A small number of fish have a hard-to-detect enzyme that turns them to pudding when cooked; ask your purveyor to reimburse you if this happens.
This Story Originally Appeared On sunset.com