Grilled Sablefish with Roasted Poblano Vinaigrette is light, buttery and topped with a sweet and spicy pineapple salsa.
You may know Sablefish as Black Cod, but it’s actually not part of the cod family. While they are both bottom feeders and caught in deeper waters, they do taste slightly different. Sablefish is very popular with chefs in high end restaurants for its buttery texture. It is mild in flavor and really melts in your mouth.
Sablefish in local to the Pacific Northwest waters and can usually be found at fish markets and farmer’s markets in the area. You can also purchase online at You Are What You Eat Fish Company , a local company from Snohomish, Washington with crews that fish in Alaska.
Ingredients in Grilled Sablefish with Roasted Poblano Vinaigrette
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- Sablefish – A.k.a. Black Cod.
- Poblano – Poblano pepper is the base of our sauce.
- Shallot – Shallot adds a nice subtle flavor to our sauce.
- Agave – Used as a sweetener for flavor and consistency – Find agave on Amazon.
- Pineapple – Diced fresh pineapple for the salsa.
- Cilantro – Fresh cilantro.
- Red Onion – Adds a nice color to the salsa.
- Serrano Pepper – My pepper of choice for adding heat and flavor.
- Lime – Gotta have lime with this list of ingredients.
- Pantry Items – Apple cider vinegar, avocado oil and salt.
Related Recipes
Fish is such an easy and healthy dinner idea. One Pan Halibut with Lemon Chive Pistou makes a quick dinner look ultra elegant. Have a little extra time? Make this Grilled Halibut in Roasted Tomatillo Sauce and impress your dinner guests. Halibut with Farro Salad is packed with all the good stuff for a healthy meal.
Tried It?
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Grilled Sablefish with Roasted Poblano Vinaigrette
Ingredients
- 24 oz. sablefish fillet
Pineapple Salsa
- 1 cup pineapple diced
- 1/4 cup red onion diced
- 1 serrano pepper minced (remove seeds for less heat)
- 1/4 cup cilantro chopped
- 1/2 lime
- salt and pepper
Roasted Poblano Vinaigrette
- 1 large poblano pepper
- 1 shallot peeled, sliced
- 1/4 cup apple cider vinegar
- 1/4 cup avocado oil
- 1 tsp. agave nectar
- 1/2 tsp. salt
Instructions
Pineapple Salsa
- Combine diced pineapple, diced red onion, cilantro, minced serrano pepper and lime juice. Season with salt and pepper. Set aside.
Roasted Poblano Vinaigrette
- Place poblano on a sheet pan and broil until charred on all sides. Remove and place in a dish with a lid. Let sit for a couple minutes to cool. Remove skin, stem and seeds.
- Place poblano, shallot, apple cider vinegar, avocado oil, agave nectar and salt in a blender. Blend until smooth. Set aside.
Sablefish
- Fire up the grill. Rub about two tablespoons of the Roasted Poblano Vinaigrette over fish. Place flesh side down on hot grill. After 2-3 minutes, gently lift corner and check for grill marks. If fish has grill marks and easily comes up off the grill, flip to other side. Continue cooking for another 3-4 minutes, depending on thickness, or until just opaque. Remove from grill
- Place a spoon full of the Roasted Poblano Vinaigrette on serving plate, 1/4 piece of fish over sauce and top with pineapple salsa.
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