For a special meal, I would roast my own red peppers in advance. But jarred roasted red pepper are just as good. And make sure to choose a horseradish that you prefer, some horseradish are very spicy; choose carefully and you won’t end up with a meal that’s too spicy for you. – Jen
4 Fillets Sablefish (4-5 oz each)
1 (6oz) jar Roasted Red Peppers (drained, patted dry, seeds removed, and diced)
3-4 Tbsp Horseradish (prepared)
4 Dashes of Worcestershire sauce
1-2 Tbsp Cajun Spice Seasoning
- Start by making the sauce in a small blender, or in a tall measuring cup with a hand blender. Combine all ingredients and puree. Taste and adjust seasoning if necessary.
- Reserve sauce, which can also be made ahead of time.
- Place fish fillets on a small piece of parchment paper in a large pan. Add enough cold water to cover fish, and place a tight fitting lid on the pan. Bring to a gentle boil on high heat, then turn heat down to medium low and simmer fish for 8 mins. Remove lid, and use a slotted spatula to lift the steamed fish fillets out of the pan. The parchment will prevent any sticking to the bottom of the pan.
- Serve sablefish fillets on each plate, and garnish each piece with some of the sauce. Be sure to serve sauce at room temperature, so that the flavors come through.