Cranberry-Glazed Sablefish (Black Cod) with Sweet Potato Purée & Brussels Sprouts
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Servings: 2 servings
Ingredients
For the cranberry glaze:
- ¼ cup sugar
- ¼ cup rice vinegar
- ½ cup fresh cranberries
- 1 tablespoon fresh ginger, grated
- ¼ teaspoon salt
- ¼ teaspoon red chili flakes (or to taste)
- ¼ cup water
For the sweet potatoes:
- 1 pound sweet potatoes, peeled and cubed
- ¼ cup half and half (plus more as needed)
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- Pinch of cayenne pepper
- Salt, to taste
For the brussels sprouts:
- 2 tablespoons avocado oil
- 1 shallot, thinly sliced
- 1 pound brussels sprouts, shaved or thinly sliced
- Salt and pepper, to taste
For the sablefish:
- 2 (4–5 ounce) sablefish fillets
- 2 tablespoons avocado oil
- Salt
Preparation
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Step 1 Make the cranberry glaze
In a small saucepan over medium heat, combine sugar, vinegar, cranberries, ginger, salt, chili flakes, and water. Simmer until the cranberries pop and soften, about 6–8 minutes. Mash with a spoon, then strain through a mesh sieve into a bowl. Press solids to extract as much liquid as possible. Set aside; glaze will thicken as it cools.
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Step 2 Prepare the sweet potato purée
Steam sweet potatoes until tender. Transfer to a stand mixer with the paddle attachment (or mash by hand). Mix on low, adding half and half, orange zest, orange juice, and cayenne. Blend until smooth, adding more half and half if needed for a spreadable purée. Season with salt. Cover to keep warm.
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Step 3 Sauté the brussels sprouts
In an oven-proof skillet over medium-high heat, heat avocado oil. Sauté shallots until fragrant and softened, about 1–2 minutes. Add brussels sprouts and cook, stirring often, until bright green and just tender, 2–3 minutes. Season with salt and pepper. Transfer to a plate and cover. Return pan to stove.
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Step 4 Sear and glaze the sablefish
Preheat oven to 400°F. In the same pan over medium-high heat, add a bit more avocado oil. Pat sablefish dry and season with salt. Sear skin-side up until golden and crisp, 2–3 minutes. Flip, turn off the heat, and brush generously with cranberry glaze. Transfer pan to the oven and roast for 5–6 minutes, or until fish is just cooked through and glaze is bubbling and glossy. Remove any bones before plating.
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Step 5 Plate and serve
Swipe each plate with a generous spoonful of sweet potato purée. Place glazed sablefish fillets on top. Spoon sautéed brussels sprouts alongside and serve warm.
