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 It always surprises me that we don’t think more about “nature’s fast foods.” For
example, in the summer, when we want to keep cooking to a minimum, healthy
seafood is a fast food from nature because it is light, delicious, super
nutritious and cooks quickly. Here is one of my favorite recipes:
Alaskan Sablefish (AKA Black Cod or Butterfish) with Leeks and Balsamic
Vinaigrette Yield: 4 servings
The fish I prefer is harvested from the deepest coldest waters of South East
Alaska – its flavor is amazingly delicate and rich, you’ll be “hooked.” I buy
mine from a company that delivers to my door!
Order here.
Balsamic Vinaigrette
¼ cup balsamic vinegar
½ cup Dijon mustard
¾ cup
Macadamia Oil
¼ tsp. fresh finely chopped dill weed or ½ tsp. dried dill weed
Coarse sea salt and freshly ground pepper to taste
In a small bowel, whisk together the vinegar and mustard. Slowly whisk in the
oil in a very fine stream to create an emulsified sauce. Add salt and pepper to
taste and set aside.
For the Fish
10 cloves garlic, finely minced
Coarse sea salt and freshly ground pepper to taste
1 ½ lb. of Alaskan Sablefish fillets
8 leeks white and tender (green parts only)
2 TB of
Macadamia oil
Chop the garlic until finely minced. Add 2 TB. of Macadamia oil and salt and mix
well. Rub the fish with the mixture, sprinkle with pepper to taste and set the
remainder of mixture aside.
Prepare your grill to preheat. In a large sauce pan of salted boiling water,
cook the leeks until nearly tender but left al dente, about 10 minutes. Drain
and set aside. Brush the Sablefish and leeks lightly with the Macadamia Oil
mixture.
Place the Sablefish and leeks on the grill over direct heat and cook until
browned on one side, approx. 2-3 minutes. Turn and cook on the reverse side
until the leeks and fish are brown on the outside and the fish is opaque
throughout, approx. 2-3 minutes longer. Reminder: Fish is cooked when you place
a fork in the center, gently twist until it falls apart…do not overcook.
To serve, drizzle the remaining vinaigrette onto individual plates and place
the fish and leeks on the top.
*Go ahead. Make a zigzag pattern on the plate;
it creates interest and a subliminal message that there’s more food than is
really there, a healthy way to reduce your caloric intake.
Variation:
Wild Alaskan Salmon
Cooking Options: You may cook this fish on your
stove-top, just use a preheated pan over high heat and do not leave unattended
or the fish will burn and get tough
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