Brown Butter Glazed Sablefish
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Sablefish. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
2 tbsp butter, divided (or sub for olive oil)
1 tbsp fresh lemon juice
1 tbsp honey
1 tsp cayenne pepper
Thaw sablefish, pat dry, and lightly season with salt. Let sit at room temperature for about 15 minutes before searing.
When ready to sear, heat olive oil and 1 tbsp butter in a skillet over medium heat.
Place the sablefish skin-side down in the pan and cook for about 4 minutes, depending on the thickness of the fillet.
Flip and cook for another 4 minutes. Due to the high oil content of sablefish, it is impossible to overcook!
Once cooked through, transfer the fish to a plate, leaving the excess butter in the pan.
Reduce the heat to medium-low and add the remaining butter to the pan. The butter will start to foam and smell nutty. After about 1 minute, add lemon juice, stir, and remove from heat.
Transfer the butter to a small bowl and mix with honey and cayenne.
Gently brush the sauce over the fish.
Serve immediately and enjoy!