Pan-seared sablefish with morels and asparagus

Prep time: 15 min

Total time: 30 min

Serves: 4


  • 4 x 6oz sablefish portions from your local Fisherman’s Market
  • 6 tablespoons butter (divided)
  • 2 shallots (minced)
  • 8 ounces mushrooms (morel, cleaned)
  • 1 pound asparagus (pencil, trimmed and cut into 3-inch pieces)
  • 1/4 cup chives (finely chopped, plus more for garnish)
  • 3 tbsp lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp olive oil


  1. In a large skillet, melt 3 tablespoons of the butter over medium-high heat.
  2. Add the shallots and sweat until translucent, 2 to 3 minutes.
  3. Add the morels and continue to cook until tender, 3 minutes.
  4. Add the asparagus and cook until lightly golden and tender, 4 minutes more.
  5. Remove from the heat and stir in the remaining 3 tablespoons of butter, the chives and lemon juice. Season with salt and pepper, and keep warm until ready to serve.
  6. In a large nonstick skillet, heat the olive oil over medium-high heat.
  7. Season the sablefish portions with salt and pepper, then make a series of scores on their skins, 1 inch apart from each other.
  8. Cook each fillet, skin-side down, until golden and crisp, 4 to 5 minutes. Flip the fish and sear until cooked through, 3 to 4 minutes more.
  9. Using a slotted spoon, divide the mushrooms and asparagus between 4 plates and top each with a sablefish fillet, skin-side up.
  10. Spoon any remaining liquid in the mushroom pan over the sablefish and garnish with chopped chives, then serve.


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