Poached Sablefish with Cherry Sauce

The sablefish is noticed as a fish with creamy white flesh with black skin is a tasty fish that’s easy to cook as well as to enjoy. This fatty fish makes it a very versatile fish that you can cook in a wide array of fish recipes if you are a beginner at the kitchen

It’s a fish that’s delicious, tasty, and nutritious and there are a lot of healthy food recipes for it. So you can have baked fish today and probably next week, grill it, slice it, and toss it with some pasta. You can check out cooking videos and recipes online for them.

Sablefish is one of the more expensive seafood options, so consider serving it for special occasions. Poaching the fillets will assure your splurge stays deliciously tender, while a topping of cherry juice reduction makes it even more luxe.

Poached Sablefish with Cherry Sauce by Gorden Matthews

Ingredients

1 cup (250 mL) black cherry juice

2 Tbsp (30 mL) balsamic vinegar

1 Tbsp (15 mL) coconut sugar, sucanat, or other raw style sugar

1 whole star anise

5 cups (1.25 L) reduced sodium chicken broth

4 - 6 oz (170 g) skinless sablefish fillets

Preparation

Place cherry juice, vinegar, sugar, and star anise in small saucepan and bring to gentle boil. Reduce heat to medium and simmer, uncovered, until sauce thickens, about 17 minutes. Don’t let the sauce go to the point of turning into a very thick sticky paste.

Meanwhile, place broth and 1 cup (250 mL) water in large skillet and bring to a very slight simmer. Gently place sablefish fillets in broth, flesh side down, and cook for 10 minutes, or until flesh is opaque throughout. Adjust heat as needed during cooking to maintain only a very mild simmer; you don’t want to boil the fish. Using spatula, transfer fillets to serving plates and season with salt and pepper. Top with cherry sauce.

Recipe from Alive.com by Gorden Matthews