I bought wild Alaskan sablefish (also known as black cod, though it's not technically cod) at the North Scottsdale Farmers Market on Saturday from Alaskan Pride Seafood. Sablefish is a very good source of omega-3 fatty acids. Omega-3 fatty acids have been highly publicized for their anti-inflammatory, disease preventing effects, and I will post later on them this week. Sablefish has about 2 grams (2,000 mg) of these super fats per serving, which is the same as taking 4 high quality fish oil pills. This is up to 50% more omega-3's per serving than salmon! I like purchasing fish from this vendor at the market because they use sustainable fishing practices, avoid farming, and offer fish that's lower in PCBs and mercury than conventional versions.
Because of its high oil content, sablefish has a buttery, rich taste and is highly prized in the Japanese fish market. It's about $20 per pound at the market, which is cheaper than wild Alaskan salmon. Since it is very flavorful on its own, I only seasoned it with sea salt and pepper.
My husband, the grill master, BBQ'd the fish, marinated portobello mushrooms, and pesticide-free corn (all purchased at the market). I prepared a quick salad of greens, heirloom tomatoes, onions, cucumbers, and goat cheese. The tomatoes were grown in a French-inspired garden only 1 mile south of the market, and they were spectacular!
Delicious sablefish, thawed in the refrigerator:
Whole corn, pre-peeled:
Post peeling and cleaning:
Portobello mushrooms, marinated in organic cold-pressed olive oil from Queen Creek, sea salt, black pepper, garlic powder, and oregano:
Salad prior to goat cheese and dressing:
The fish is really easy. Place it on aluminum foil skin side down and season with sea salt and black pepper:
Place the fish and veggies on the grill and close the lid for 5 minutes:
You will know that the fish is ready to be turned when you can slide a spatula between the flesh and the skin and it peels off easily:
You might need a few utensils to flip the fish entirely:
You can simply turn the fish over, place it on the skin, and cook for another 2 minutes. This is what it all looked like when Greg brought it inside:
And here's the finished plate:
It was absolutely spectacular! The fish is pretty rich, so I could only finish half of it. The rest will be great atop a big salad for lunch this week.