During the summer months of Chicago, I open my roof deck to clients for various outings like private cooking classes, yoga + brunch and friends, family or business dinners. Imagine taking your clients out to dinner where you have room to roam, space to move without being stuck in one chair, a health-centered meal and aren’t limited to 90 minutes.
It’s a pretty special opportunity.
This Crisp-skinned Sablefish with Peach & Zucchini Salsa was was a huge hit at one recent such dinner. I’m a proponent of seasonal ingredients, usually creating recipes on the fly based on farmer’s market finds. Often guests request recipes; sometimes I get around to writing them up.
This particular recipe is such a delight that I had to make it again… for my lunch. Plus I had extra sablefish. Sablefish is also known as block cod or butter fish. It’s not like cod at all- it’s much more buttery (or oily), more similar to a Chilean sea bass, and it delivers one of the highest amounts of omega-3 fats. It’s also a very forgiving fish to cook because of its high fat content. Win-win!
Fresh, flash-frozen fish is delivered to me direct from Alaska where it’s wild, line-caught by small family boats from Sitka Salmon. Use my link for $25 off your order!
If you are visual viewer, join and watch my video recipe of this Grilled Sablefish with Peach & Zucchini salsa on my free group facebook page.
Crispy Skin Sablefish with Peach Zucchini Salsa
2 sablefish filets, skin on (thick portions, not thin)
2 tbls olive oil
pink salt and pepper
1 peach (barely ripe)
handful of mint
Heat a grill, place a cast iron skillet in the middle; allow the skillet to get smoking hot.
Dice the peach and zucchini into small cubes. Drizzle with a tablespoon of olive oil and tear the mint over the top. Add 1/4 teaspoon of pink salt and toss well once and set aside.
Liberally salt and pepper the sablefish. Carefully add a tablespoon of olive oil to the skillet and place the fish skin-side down. Close the grill and let cook for 5 minutes (the skin should be crispy). Flip and cook until the fish is cooked through and flakey (2-4 minutes).
Place the fish on a platter, spoon the salsa over the top. Sprinkle with microgreens.