Seared sablefish with lemon risotto

Prep time: 20 min

Cook time: 60 min

Serves: 4


  • 4 x 6oz sablefish portions from your local Fisherman’s Market
  • 2 tbsp butter or oil
  • 1 cup white onion, finely diced
  • 2 cups arborio rice
  • 1 cup white wine
  • 4 – 5 cups hot water or stock
  • 1 ½ tsp salt (less if using stock)
  • 1/4 tsp white pepper
  • 2 Meyer lemons, juice and zest
  • Salt
  • Pepper
  • Olive oil


The risotto

  1. In a medium heavy-bottom pot, melt butter over medium heat.
  2. Add onions and saute until tender, about 5-7 minutes.
  3. Add rice and saute for 5 minutes, stirring often, using a wooden spoon.
  4. Add wine, reduce heat to medium-low and stir until fully absorbed about 5 minutes.
  5. Add 1/2 cup hot water and stir until absorbed, and continue adding the remaining water, a 1/2 cup at a time (about 4 cups total) stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes over medium-low heat.
  6. Add the salt, white pepper, the zest of two lemons and the juice of 1 1/2  lemons.
  7. Taste and adjust salt and lemon if necessary.
  8. Cover and set aside until ready to serve.

The sablefish

  1. Blot fish dry, and salt and pepper on both sides.
  2. Place skin side down in the skillet and sear. After a couple of minutes give the skillet a shake to loosen the fish.
  3. Turn heat to medium, and continue searing the skin side for about 5-7 minutes, until skin is nice and crisp.
  4. Turn the fish over, turn the heat down to medium-low and cook for 4-6 minutes.
  5. Divide among plates, top with seared fish, skin side up


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