Steamed Sablefish with Red Pepper Horseradish Sauce

Steamed Sablefish with Red Pepper Horseradish Sauce
Cook / Prep Time: 25 min

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

 

Serves 4

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.

Other Sablefish Recipes