Sablefish With Stone Fruit Salsa Recipe

Name: Sablefish With Stone Fruit Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons ground coriander, divided; 1/4 teaspoon ground cumin; 1/4 teaspoon turmeric; 1/8 teaspoon cayenne; 1/8 teaspoon ground cardamom; 3 tablespoons vegetable oil, divided; 3 tablespoons very coarsely chopped cilantro, divided; 2 tablespoons sliced green onion; 1 1/2 tablespoons lemon juice; 1 tablespoon minced, seeded serrano chile; 1 1/4 teaspoons kosher salt, divided; 1 pound mixed ripe plums, pluots, and apricots, pitted and sliced; 4 sablefish or sole fillets (1 1/3 lbs. total, 1 in. thick for sablefish and 1/2 in. thick for sole)

Servings: persons

2 teaspoons ground coriander, divided
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground cardamom
3 tablespoons vegetable oil, divided
3 tablespoons very coarsely chopped cilantro, divided
2 tablespoons sliced green onion
1 1/2 tablespoons lemon juice
1 tablespoon minced, seeded serrano chile
1 1/4 teaspoons kosher salt, divided
1 pound mixed ripe plums, pluots, and apricots, pitted and sliced
4 sablefish or sole fillets (1 1/3 lbs. total, 1 in. thick for sablefish and 1/2 in. thick for sole)

1
Preheat oven to 475u00b0. Meanwhile, in a small frying pan, combine 1/2 tsp. coriander and the cumin, turmeric, cayenne, and cardamom. Toast over medium heat, stirring, until fragrant and just a bit darker, about 2 minutes. Pour into a bowl and stir in 2 tbsp. each oil and cilantro, the green onion, lemon juice, chile, and 1/4 tsp. salt. Stir in fruit and set aside.
2
In center of a rimmed baking sheet, combine remaining 1 1/2 tsp. coriander, 1 tbsp. oil, and 1 tsp. salt. Turn fish in paste to coat (if fish has skin, arrange it skin side down). Bake fish until no longer translucent in center (cut to test), 8 to 12 minutes for sablefish, about 5 minutes for sole.
3
Transfer fish to plates and spoon salsa on top. Sprinkle with remaining cilantro.

109

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons ground coriander, divided, 1/4 teaspoon ground cumin, 1/4 teaspoon turmeric, 1/8 teaspoon cayenne, and more.

Yes, Sablefish With Stone Fruit Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sablefish With Stone Fruit Salsa

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