Grilled Sablefish with Roasted Poblano Vinaigrette
OUT WEST: Food & Lifestylewww.outwestlifestyle.comGrilled Sablefish with Roasted Poblano Vinaigrette is light, buttery and topped with a sweet and spicy pineapple salsa.
Servings: 4
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.