Roasted Sablefish Squash Succotash
November 14th, 2019A Melt-in-Your-Mouth and Buttery Fish with the Flavors of Fall
Sure, we know that sablefish commonly goes by the nickname black cod. But did you know it’s also referred to as butterfish for its rich oil content that gives it an extremely buttery flavor? Produced in collaboration with Rob Eggleston, the Executive Chef of Seamore’s of New York, this Roasted Sablefish Squash Succotash recipe celebrates sablefish’s highly prized flavor with the essence of fall by featuring ingredients such as sweet potatoes, butternut squash and corn.
Roasted Sablefish Squash Succotash
By Wild Alaskan Company
Produced in collaboration with Rob Eggleston, the Executive Chef of Seamore’s of New York, this Roasted Sablefish Squash Succotash recipe celebrates sablefish’s highly prized flavor with the essence of fall by featuring ingredients such as sweet potatoes, butternut squash and corn.
Prep time
15 minutes
Cook Time
25 minutes
Total time
40 minutes
Yield
4 servings
Ingredients
- 4 (6 ounce) sablefish portions
- 1 purple sweet potato
- 1 small butternut squash
- 1 ear of corn
- ¼ cup lima beans
- 1 tablespoon butter
- Salt and pepper
Instructions
1. Peel and small-dice sweet potato and butternut squash, season with salt and pepper, and toss in oil to evenly coat. Roast in a 300° oven for 10 minutes.
2. Using an oven safe pan on medium-high heat, add ½ tablespoon oil.
3. Wait until oil is hot, but not smoking, and sear one side of the sablefish for 2 minutes, or until golden brown.
4. Flip the sablefish and then continue baking inside oven at 375° for remaining 5-7 minutes.
5. Using a spoon, spoon the pan oil over the seared side of fish to finish it off with a golden brown sear.
6. Clean corn off the cob, and melt the butter in a sauté pan.
7. Add roasted vegetables, corn, lima beans to pan and sauté.
8. Season to taste and serve alongside oven-roasted sablefish.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
