Sablefish with Hazelnut Crust
Updated Nov. 14, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons red miso
- 2tablespoons plus ½ cup dry red wine
- 1½pounds sablefish fillets
- 5tablespoons unsalted butter
- ½cup hazelnuts, shelled, skinned, toasted and very finely chopped
- 2teaspoons honey
- Salt and ground black pepper
Nutritional analysis per serving (4 servings)
626 calories; 51 grams fat; 15 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 6 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 27 grams protein; 591 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix miso and 2 tablespoons red wine and spread on top, not skin side, of fish. Set aside. Heat butter on medium-high in an ovenproof skillet large enough to hold the fish in a single layer. When the butter no longer foams, add the hazelnuts and cook a few minutes, until the nuts are toasty and lightly browned. Remove from the heat.
- Step 2
Heat oven to 400 degrees. Transfer the contents of the skillet to a bowl. Place the fish, skin side down, in the skillet and spoon the hazelnuts and butter on top. Place in the oven 12 to 15 minutes, until the fish is just cooked through and is starting to flake. Transfer fish to a serving platter.
- Step 3
Place skillet on the stove and add the remaining half cup of wine. Stir in the honey. Cook on medium-high until wine has reduced and become syrupy. Season to taste and pour over and around the fish.
Private Notes
Comments
Made various substitutions - delicious result: 1. Awasi miso instead of red miso 2. White wine instead of red wine 3. Pistachios instead of hazelnuts Otherwise prepared as directed.
I buy them already skinned (mostly) from Holmquist Orchards in Washington state. They are so much better than any other hazelnuts I've had that I'm willing to pay the shipping.
I thought this was delicious. I didn’t want to bother skinning the hazelnuts so I didn’t and I didn’t taste anything “off” in the dish. I’m not sure what the point is of skinning them. The sablefish we’d bought was beautiful and I’ll definitely make this again. I may reduce the amount of butter. By the time we finished, we felt it was a bit too rich, probably bc we overindulged but also the fish is very buttery and bc of the nuts.
Red wine adds a nice tang. Also used pistachios.
This was very tasty and easy! I didn't have hazelnuts, so I toasted some whole pine nuts and panko in the butter instead. Also used white miso and dry vermouth because it's what I had on hand. Easy to modify.
As is I felt like the topping overwhelmed the delicately-flavored sablefish. Next time I'll try the suggested white miso/white wine substitution.
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