Bronzed Sablefish (Black Cod or Butterfish) with Orange Beurre Blanc Sauce

Name: Bronzed Sablefish (Black Cod or Butterfish) with Orange Beurre Blanc Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Sablefish Fillet (4 6-8 oz filets Wild Alaskan Sablefish (aka Black Cod or Butterfish)); 1 tbsp Shallots (1 tablespoon shallots (finely mined)); ¼ cup White Wine (¼ cup dry white wine (Sauvignon Blanc, Pinot Grigio or Chardonnay)); 1 tbsp Heavy Cream (1 tablespoon heavy cream); 3 tbsp Orange Juice Concentrate (3 tablespoon frozen orange juice concentrate (defrosted overnight in refrigerator)); 4 tbsp Butter (4 tablespoon salted butter); 1 tsp Orange Zest (1 teaspoon fresh orange zest); ¼ cup Cumin Powder (¼ cup cumin ground); ¼ cup Curry Powder (¼ cup curry powder); 2 tbsp Jerk Seasoning (2 tablespoon Caribbean jerk seasoning); 1 tsp Lemon (1 teaspoon lemon zest); 1 tsp Lime (1 teaspoon lime zest); 2 tbsp Paprika (2 tablespoon paprika); 2 tbsp Onion Powder (2 tablespoon onion powder); 1 tbsp Ground coriander (1 tablespoon ground coriander); 1 tbsp White Pepper (1 tablespoon white pepper); 3 tbsp Kosher Salt (3 tablespoon kosher salt (coarse)); 5 tbsp Lemonade Mix (5 tablespoon Country Time powdered lemonade mix)

Pan-seared sablefish fillets seasoned with a bold spice blend and served with a creamy orange beurre blanc sauce.

40 minAmerican

Servings4

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Pescatarian

Ingredients

For 4 servings

Sablefish Fillet4 pieces · 4 6-8 oz filets Wild Alaskan Sablefish (aka Black Cod or Butterfish)
Shallots1 tbsp · 1 tablespoon shallots (finely mined)
White Wine¼ cup · ¼ cup dry white wine (Sauvignon Blanc, Pinot Grigio or Chardonnay)
Heavy Cream1 tbsp · 1 tablespoon heavy cream
Orange Juice Concentrate3 tbsp · 3 tablespoon frozen orange juice concentrate (defrosted overnight in refrigerator)
Butter4 tbsp · 4 tablespoon salted butter
Orange Zest1 tsp · 1 teaspoon fresh orange zest
Cumin Powder¼ cup · ¼ cup cumin ground
Curry Powder¼ cup · ¼ cup curry powder
Jerk Seasoning2 tbsp · 2 tablespoon Caribbean jerk seasoning
Lemon1 tsp · 1 teaspoon lemon zest
Lime1 tsp · 1 teaspoon lime zest
Paprika2 tbsp · 2 tablespoon paprika
Onion Powder2 tbsp · 2 tablespoon onion powder
Ground coriander1 tbsp · 1 tablespoon ground coriander
White Pepper1 tbsp · 1 tablespoon white pepper
Kosher Salt3 tbsp · 3 tablespoon kosher salt (coarse)
Lemonade Mix5 tbsp · 5 tablespoon Country Time powdered lemonade mix

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Steps

1Prepare Bronze Seasoning for Fish (Makes 1½ Cups).
2In small bowl, mix all spices until thoroughly combined. Store excess bronze seasoning in airtight jar.
3Preheat oven to 425°F.
4Remove skin from sablefish and pat dry with a paper towel.
5Coat broiler pan with oil or butter. Place the fillets on broiler pan.
6Season liberally with bronze seasoning.
7Bake sablefish in the preheated oven on 425°F for 15-18 minutes, or until it is cooked to your desired level of doneness.
8To test for doneness, insert a food thermometer into the thickest part of the fish. The internal temperature of the fish should be at least 145°F (63°C). Continue baking it in 3-minute increments until it reaches the proper temperature.
9Keep salted butter cold in refrigerator until you are ready to make the orange sauce. Cut 4 tablespoon pieces of butter and then cut each tablespoon piece into 4 cubes. You should have a total of 16 cubes.
10Put butter in refrigerator until you are ready to add to sauce.
11In small saucepan, on medium heat, add shallots and white wine. Simmer for 3-5 minutes until wine is reduced to 1-2 tablespoons.
12While whisking mixture continuously, add 1 tablespoon heavy cream. Continue to whisk throughout entire process.
13Continue whisking and add 3 tablespoons orange juice concentrate.
14Continue whisking and add two cubes of butter at a time. Once cubes of butter are almost melted add the next 2 cubes.
15If mixture is simmering too vigorously, drop heat to medium-low.
16Repeat this process until all cubes, except last 4 (1 tablespoon) are melted and keep mixing.
17Remove from heat and continue whisking. Add the last 4 cubes of butter and continue whisking until fully incorporated (keep whisking for about 1-2 more minutes to be sure that the mixture is stabilized and does not separate).
18Using mesh strainer, strain orange beurre blanc sauce to remove shallots using spatula to gently push mixture through strainer.
19Add fresh orange zest and mix to incorporate.
20Place sablefish on serving plate. Drizzle with orange beurre blanc sauce. Enjoy!