Smoked Sablefish

Also known as Butterfish for its moist, tender, omega-3 rich texture, the Sablefish is the perfect fish for smoking, resulting in large, tender, succulent flakes that seemingly melt when touching the tongue.  A popular Chilean Sea Bass substitute and revered in Japan, its richness is complemented by salty or sharp accompaniments, for instance ginger or soy sauce.


Sable with Dill Cream
Ingredients:
* 1 pound Cochrane Smoked Sablefish
* 1 cup sour cream
* 1 large bunch fresh dill
* salt and pepper

Directions:
Put sour cream in food processor. Coarsely chop enough dill so that you have 1/3 cup. Add 1/3 cup dill to food processor. Save remaining dill for garnish. Salt and pepper to taste. Process until smooth. Chill until ready to use. Slice sable thinly. Arrange in overlapping slices on platter or 6 large plates. Drizzle dill cream around fish. You will need about 2 1/2 tablespoons cream for each portion. Garnish with small sprigs of remaining dill.


Nutritional Information