Pan-Seared Sablefish

Ingredients

Aioli

• 1 egg yolk
• 2 tablespoons Dijon mustard (we love Edmond Fallot)
• 2 tablespoons lemon juice
• ½ teaspoon grated lemon zest
• 1 large garlic clove, grated or finely minced
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• ¼ cup canola oil
• ¼ cup olive oil

Fish

• 4 (8 ounce) Available In Our Premium Subscription Box
• 1 tablespoon olive oil
• Salt and pepper, to taste

Greens

• 2 bunches of Swiss chard or any green vegetable, cut in 2-inch pieces
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 2 tablespoons lemon juice
• Salt and pepper, to taste

Directions

AIOLI

1. Combine egg yolk with mustard, lemon juice, zest, garlic, salt and pepper. In a slow and steady stream, add the oils until the mixture is emulsified. This can be done in a food processor, blender, or by hand with a whisk. Set aside.

SEAR SABLEFISH

1. Heat 1 tablespoon olive oil over medium-high heat in a large, preferably non-stick, skillet. Season fish generously with salt and pepper. Cook skin-side down for 4-5 minutes until golden brown and crisp. Gently turn fish and cook another 2-3 minutes. Set fish aside to rest.

GREENS

1. Adjust heat to medium, and add 3 tablespoons olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just before serving.