Pan-Seared Sable (Black Cod) w/ Lemon Pepper Aioli

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Home > Recipes > Cod Recipes > Pan-Seared Sable (Black Cod) w/ Lemon Pepper Aioli

Ingredients

For the Aioli:
1 egg yolk
2 tablespoons Dijon mustard (we love Edmond Fallot)
2 tablespoons lemon juice
½ teaspoon grated lemon zest
1 large garlic clove, grated or finely minced
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
¼ cup canola oil
¼ cup olive oil

For the Fish:
4 (8 ounce) pieces skin-on sablefish (black cod)
1 tablespoon olive oil
Salt and pepper, to taste

For the Greens:
2 bunches of Swiss chard or any green vegetable, cut in 2-inch pieces
3 tablespoons olive oil
2 garlic cloves, minced
¼ teaspoon red pepper flakes
2 tablespoons lemon juice
Salt and pepper, to taste

Directions

For the Aioli

Note: If you don’t want to make your own aioli, add mustard, lemon juice and zest, garlic, salt and pepper to ½ cup good quality mayonnaise. It will be our secret.

Combine egg yolk with mustard, lemon juice, zest, garlic, salt and pepper. In a slow and steady stream, add the oils until the mixture is emulsified. This can be done in a food processor, blender, or by hand with a whisk. Set aside.

For the Sablefish

Heat 1 tablespoon olive oil over medium-high heat in a large, preferably non-stick, skillet. Season fish generously with salt and pepper. Cook skin-side down for 4-5 minutes until golden brown and crisp. Gently turn fish and cook another 2-3 minutes. Set fish aside to rest.

For the Greens