Smoked Sablefish With Shallot Marmalade

Smoked Sablefish with Shallot Marmalade

Ingredients (Serves 6)

• 45 mL Vegetable oil for cooking
• 4-100 g fresh halibut portions (boneless fillet or steaks)
• 6-150 g smoked sablefish fillets, skin-on
• salt and pepper to taste
• 1/2 lemon, for squeezing

Shallot Marmalade

• 5 large shallots, minced
• 125 mL red wine
• 125 mL port wine
• 50 mL raspberry vinegar
• 50 mL white sugar
• 15 mL vegetable oil
• salt and pepper to taste

Sablefish

Preheat the oven to 175º C.

Preheat an ovenproof heavy-based skillet over medium heat. If your skillet doesn't have an ovenproof handle, double-wrap it in aluminum foil.

Once the pan is hot, add the oil.

Season the fish with salt and pepper.

Place the fish in the hot pan skin side up to sear the flesh.

Working with a spatula, flip the fish portions over after 2 minutes and then place the pan into the oven for 6 minutes until the fish is just cooked. This is when it will be most moist. Sablefish is done when the flesh flakes easily when pressed with a fork.

Squeeze the lemon over the cooked sablefish.

Spoon the cooled shallot marmalade overtop of the sablefish and serve.

Shallot Marmalade

In a small but wide saucepan, sweat the shallots over medium heat in just enough oil to cook them for 1 minute.

Add the remaining ingredients and cook at a slow simmer until the liquid is reduced to a glaze. Once cool, this glaze will bind the shallots into a jam.

Note: The marmalade can be made the day before.

Courtesy of Chris Mills Of Diva At The Met (Vancouver, BC)