Food:  Sablefish Salad

This recipe is from Steve Clifton, the proprietor of Palmina Winery in the Lompoc wine ghetto, Santa Barbara county.

edible, Santa Barbara
edible, Santa Barbara

The fish is so buttery, high in omega-3’s and really, really flavorful” he says.  That’s why you don’t need to add much to it.  Black Cod (Sablefish) also happens to be one of my all-time favourite fish and so I look forward to trying this dish.

Makes 4 Servings:

1 ½ pounds filet of black cod (sablefish).  Filets need to be no longer than 8 inches.

3 Tbsp. chopped dill

2 Tbsp. and 1 tsp. lemon zest (from roughly 2 small lemons or 1 large)

1 Tbsp. and 1 tsp. olive oil (divided)

½ tsp. kosher salt

½ tsp. ground black pepper

For the SALAD:

2 cups baby arugula

Juice of ½ lemon

2 Tbsp. olive oil

Pinch of salt

1 cooked fingerling potatoes, sliced


Preheat oven to 450F.  Lay the filtets out, remove any bones.  Brush the top side of the filets with 1 Tbsp. olive oil and sprinkle the remaining ingredients evenly on the filets (2 Tbsp lemon zest, dill, salt & pepper).

Roll up the filets lengthwise into a spiral and tie with kitchen twine.  Place on an edged baking sheet lined with parchment paper.  Drizzle filets lightly with 1 tsp. olive oil and 1 tsp. lemon zest, and salt/pepper.  Bake fish for 25 minutes.

In a small bowl mix arugula, lemon juice and olive oil until all the arugula is coated.  Remove fish, plate over arugula and serve with 2 sliced fingerling potatoes.  Yum!

Wine pairing:  look for medium bodied whites with high aromatics and rich full-bodied whites aged in oak.

Source: Edible Santa Barbara: Celebrating the Local Food and Wine Culture of Santa Barbara County.



Simply Satisfying – put the lime in the coconut and mix it all up….

Sablefish (black cod) with Lime and Coconutblackcod

Why not try making this dish for a special Valentines day dinner?

This recipe was originally inspired by “pescado con coco” – fish with tomato, garlic and coconut from the Dominican Republic.

 I’ve made this on several occasions and if you love Black Cod otherwise known as Sablefish (one of my favorites) and the best replacement for Chilean Sea Bass which has been endangered for some time now, then this recipe is sure to be a hit.


1 ¼ pound skinless black cod fillet

4 tsp. fresh lime juice, divided

1 Tbsp. olive oil

1 ½ cups chopped leek (white and pale green parts only; about 1 large)

2 garlic cloves, minced

½ cup canned unsweetened coconut milk

1 tsp. (packed) grated lime peel

1/3 cup chopped cilantro (and a sprig or two for garnish)

 Preheat oven to 350 F.  Sprinkle fish with salt and pepper, place in 11x7x2 inch glass baking dish.  Drizzle with 1 ½ teaspoons of lime juice.  Heat oil in large skillet over medium heat.  Add leek and garlic; sauté 7 minutes.  Add coconut milk and remaining lime juice; boil until thick, about 4 minutes.  Stir in lime peel.

Spoon sauce over fish.  Bake until fish is just opaque in center, about 20 minutes or until there is no resistance when pierced with a fork.  Transfer to platter.  Whisk juices in baking dish.  Spoon around fish; top with cilantro.  Makes 4 servings.

ENJOY with jasmine rice and a green veggie like string beans or asparagus.