Pan-Seared Sablefish (Black Cod) with Lemon Pepper Aioli
For the original recipe and instructions, see “Pan-Seared Sablefish (Black Cod) with Lemon Pepper Aioli” at sitkasalmonshares.com
Ingredients
- For the Aioli:
- 1 egg yolk
- 2 Tbsp Dijon mustard (we love Edmond Fallot)
- 2 Tbsp lemon juice
- ½ tsp grated lemon zest
- 1 large garlic clove, grated or finely minced
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- ¼ c canola oil
- ¼ c olive oil
- For the Fish:
- 4 (8 oz) pieces skin-on sablefish (black cod)
- 1 Tbsp 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 Tbsp olive oil
- 2 garlic cloves, minced
- ¼ tsp red pepper flakes
- 2 Tbsp lemon juice
- Salt and pepper, to taste
Recipe copyright
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For recipes written by others, this site lists the ingredients and links to the original recipe.