Sablefish’s succulent texture and high oil content make it an exceptional choice for steaming. In this recipe, the fish is steamed in parchment-paper packets (en papillote), which seal in moisture and flavor.

　　

Ingredients

serves 4

　　1 navel orange

　　4 skinless sablefish fillets (about 5 ounces each)

　　Coarse salt and freshly ground pepper

　　2 teaspoons minced peeled fresh ginger

　　1 tablespoon plus 1 teaspoon extra-virgin olive oil

　　12 fresh shiitake mushrooms, stems removed, caps cleaned and halved

　　24 cilantro sprigs

　　

Step 1

Preheat oven to 425°F. Use a vegetable peeler to remove 8 strips of orange zest, leaving bitter white pith behind. Halve the orange and extract the juice. Cut out four 15-inch squares of parchment paper; fold each in half to make a crease, then open again. Place a fillet on one half of each parchment. Season all fish on both sides with 1 teaspoon salt, dividing evenly, and pepper; sprinkle with ginger, and drizzle with oil and juice. Arrange 2 zest strips, 6 shiitake pieces, and 6 cilantro sprigs on top of each fillet.

　　

Step 2

Fold parchment over fish, and crimp the edges to form a half-moon shape, pleating repeatedly all the way around to seal. Place packets on a baking sheet and cook until paper puffs up, about 10 minutes. Remove from oven; place packets on plates, and serve immediately, cutting them open at the table.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 352

　　

Step 5

Saturated Fat: 5.2g

　　

Step 6

Unsaturated Fat: 18.4g

　　

Step 7

Cholesterol: 69.5mg

　　

Step 8

Carbohydrates: 6.9g

　　

Step 9

Protein: 20.9g

　　

Step 10

Sodium: 564mg

　　

Step 11

Fiber: 1.2g

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