Sablefish with Hazelnut Crust
Updated Nov. 14, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons red miso
- 2tablespoons plus ½ cup dry red wine
- 1½pounds sablefish fillets
- 5tablespoons unsalted butter
- ½cup hazelnuts, shelled, skinned, toasted and very finely chopped
- 2teaspoons honey
- Salt and ground black pepper
Nutritional analysis per serving (4 servings)
626 calories; 51 grams fat; 15 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 6 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 27 grams protein; 591 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix miso and 2 tablespoons red wine and spread on top, not skin side, of fish. Set aside. Heat butter on medium-high in an ovenproof skillet large enough to hold the fish in a single layer. When the butter no longer foams, add the hazelnuts and cook a few minutes, until the nuts are toasty and lightly browned. Remove from the heat.
- Step 2
Heat oven to 400 degrees. Transfer the contents of the skillet to a bowl. Place the fish, skin side down, in the skillet and spoon the hazelnuts and butter on top. Place in the oven 12 to 15 minutes, until the fish is just cooked through and is starting to flake. Transfer fish to a serving platter.
- Step 3
Place skillet on the stove and add the remaining half cup of wine. Stir in the honey. Cook on medium-high until wine has reduced and become syrupy. Season to taste and pour over and around the fish.
Private Notes
Comments
Made various substitutions - delicious result: 1. Awasi miso instead of red miso 2. White wine instead of red wine 3. Pistachios instead of hazelnuts Otherwise prepared as directed.
Delicious! I used light all-natural miso, Shao Xing wine, and a dash of soya sauce. I browned some ground pistachios in butter and olive oil, then spread them on top, and baked at 400 for 12 minutes. I served the fish with steamed rice. I will definitely make this again.
I buy them already skinned (mostly) from Holmquist Orchards in Washington state. They are so much better than any other hazelnuts I've had that I'm willing to pay the shipping.
If you make the recipes exactly as directed, they’re often really freaking good— including this one which is a five star recipe. It was a very simple, delicious, elegant way to prepare sablefish (aka black cod). Oregon is the land of hazelnuts, and I loved enjoying a local crop in a new way. Simple beautiful flavors reminded me of a delicious almond crusted fish dish I had in Mexico City.
I found this to be a well-suited treatment that complements the richness of the black cod. Per the suggestions below, I used white miso and a demi-sec white wine for the sauce, and reduced the amount of honey slightly. I subbed cashews bc that's what I had, but they were a bit bland - next time I'll use hazelnuts. I also sliced zucchini coins and tucked them beside the fish while roasting - an easy way to do a side dish without an extra pan!
Try white miso (3tablespoons and 3 tablespoons of mirin). Cover the fish with the warmed mixture. Broil for 10minutes until the miso/mirin is slightly charred. Amazing.