Pan Fried Sablefish with Quick Qaxacan Style Black Bean Puree

Sablefish is one of my favorites. I love it’s rich and buttery texture which is much more luscious than either cod or halibut.  In this recipe I season the fish with a robust mixture of smoked sea salt and espresso infused sea salt then dredge it in Masa Harina (Mexican corn flour) before quickly pan frying.  The fish is set on an earthy and complex purée of black beans seasoned with Oaxaca Spice Blend and crowned with pickled red onions and fresh cilantro.

Pan Fried Sablefish

• 2 lbs. sablefish filets

• 1 tsp pacific smoke sea salt

• 1 tsp barista sea salt

• 1 cup masa harina, Mexican corn flour

• 3 Tbsp grapeseed oil

• 2 Tbsp unsalted butter

Remove the skin from the fish and cut into 6 equal portions. Mix the Pacific smoke and barista sea salts together. Season the fish liberally on all sides with the salt mixture. Add the oil to a large nonstick skillet and warm over medium heat. Dredge the fish in the masa harina coating thoroughly. Add the butter to the skillet, when the butter melts and begins to foam add the fish. Fry on the first side for 2 to 3 minutes. Flip the fish and cook an additional 2 minutes until slightly firm and opaque. 

Quick Oaxacan style Black Bean Purée 

• 1 Tbsp olive oil

• 1 Tbsp butter

• ½ large yellow onion, roughly chopped

• 1 large clove garlic, thinly sliced

• 30 ounce can black beans

• 1 cup chicken stock or water

• 1 Tbsp Oaxaca Spice Blend

• ½ tsp coarse salt

• 2 tsp apple cider vinegar

Warm a large saucepan over medium-high heat. Add the olive oil and swirl in the butter to melt. Add the onion and garlic and cook for 1 to 2 minutes stirring occasionally. Add the beans with their liquid, bring to a boil. Reduce the heat to simmer, season with the Oaxaca Spice Blend and salt. Cook for roughly 10 minutes, stirring occasionally. Remove from the heat and stir in the apple cider vinegar. Purée in a blender or food processor.