SMOKY PIMENTON AND SHERRY-ROASTED SABLEFISH

20 minutes // Servings: 4

Recipe from www.alaskaseafood.org

INGREDIENTS

• 4 Alaska sablefish fillets (6 to 8 oz. each), fresh or thawed

• Salt and pepper, to taste

• 1/2 cup dry sherry

• 1/4 cup chopped parsley

• 2 Tablespoons grapeseed or canola oil

• 2 teaspoons pimenton (smoked Spanish paprika)

INSTRUCTIONS

1. Season Alaska sablefish fillets with salt and pepper

2. Add sherry and parsley to large zip-top plastic bag

3. Add fillets, seal bag and turn several times to coat

4. Marinate in refrigerator for 15 to 30 minutes

5. Remove fillets from marinade; discard marinade

6. Heat oven to 350ºF.

7. Add oil to oven-safe skillet and heat to medium-high and add black cod fillets to pan, skin side up, and sauté in oil for 3 to 4 minutes, until lightly browned

8. Turn fillets over and cook an additional 3 to 4 minutes, until browned

9. Finish thicker fillets in oven, cooking just until fish is opaque throughout

10. Sprinkle with pimenton before serving & enjoy!

#recipe