Sablefish with Ginger-Lime Sauce
Hook Point Fisheries
4
30 minutes
Ingredients
1 lb. Alaska sablefish, skin-on, cut into 4 pieces
1/2 hothouse cucumber, unpeeled
1/4 cup vegetable or other neutral oil
6 small cloves garlic, uncut
2-4 Thai bird chilis to taste, chopped
1 clove garlic minced
2 tablespoons minced ginger
1/4 cup lime juice
1/4 cup white sugar
2 tablespoons fish sauce
1 tablespoon chopped fresh cilantro
Directions
Make dipping sauce: Place the garlic, chiles, sugar and ginger in a mortar and pound into a paste. Transfer to a small mixing bowl and add the fish sauce and lime juice. Add cilantro. Set aside 15 minutes before serving.
Seed cucumber and cut into long, thin strips about the thickness of angel hair pasta. Add cucumber slices to Ginger-Lime Dipping Sauce and set aside.
Prepare fish: Heat vegetable oil in a large non-stick frying pan over high heat. Cook fillets until golden and just done, 2 to 3 minutes per side depending on the thickness. Halfway into the cooking, add whole garlic cloves and cook until soft. Remove fillets and garlic and drain on paper towels.
To serve: Arrange fillet on serving plate. Scatter cooked garlic cloves on top. Remove cucumbers from Dipping Sauce and neatly place on fillet. Drizzle some sauce over top and serve the remainder on the side.