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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Sablefish With Stone Fruit Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions