SEATTLE — From vegan to vegetarian, there are so many different diets and eating styles out there that exist now-a-days. Stephanie Harris-Uyidi, producer and host of the popular travel-adventure-cooking TV series,The Posh Pescatarian, introduces us to a less well known diet: the pescatarian lifestyle. Today, Stephanie show us how to make her pan-seared Sablefish with fresh peaches and an apricot glaze.
Recipe: Pan-seared Sablefish with Fresh Peaches & Apricot Glaze
Ingredients
Serves two
Two 4-ounce fillets of skin-on sablefish (aka: black cod, butterfish)
2 generous tablespoons of apricot preserves
1 large fresh peach cut into slices
Juice of ½ large orange (navel, cara cara or blood oranges are my favorites)
3 sprigs of fresh thyme
½ shallot, minced
1 tablespoons of ghee
1 tablespoon unsalted butter
Sea salt and fresh black pepper to taste
Cast iron skillet
Directions
Pat the fish dry with paper towels, and season lightly with salt and pepper. Heat a large cast iron skillet over medium-high heat and add the ghee. After 30 seconds add fish flesh side down. Sear until browned, about 2 minutes, then turn over and cook the other side. When the skin is crispy, transfer to a platter, cover and keep warm. Return skillet to heat, add the butter, and cook until it begins to foam and turn golden. Add shallots, peaches, 2 thyme springs and sauté for 1 minute, then add orange juice and apricot preserves. Heat until preserves have melted. To serve, place the fish on individual platters, spoon apricot sauce over and garnish with remaining peaches and fresh thyme.
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