Brown Butter Alaska Sablefish basted with a garlic-soy glaze; served with golden roasted hon shimeji mushrooms and seaweed salad
Credit: Andrea D’Agosto
Sablefish Embraces Its Sweet Side
In partnership with Alaska Seafood Marketing Institute
Ian Driscoll
Ian Driscoll is a James Beard-nominated chef based in Juneau, Alaska. Before moving out of the Lower 48, he served as executive chef of Bar Futo, a modern Japanese restaurant in Portland, Maine. He brings that Japanese sensibility to his Brown Butter Alaska Sablefish, a dish he created as consulting chef with the Alaska Seafood Marketing Institute.
“Alaska sablefish, also known as black cod, is prized for its melt-in-your-mouth flavor and succulent, velvety texture,” says Driscoll. “Brown butter and a savory, caramel-like soy glaze take the dish to the next level of decadence. The seaweed salad adds an acidic brightness to balance the richness of the fish.” He was happily surprised by how easy the sablefish was to work with. “It lends itself to high-heat searing, and it’s nearly impossible to overcook,” he says. “Its versatility makes it a great fish to have on the menu.”
About the Author
Katie Ayoub serves as managing editor of Flavor & The Menu and content strategist for the Flavor Experience, an annual conference geared toward chain operators. She is president of Katie Ayoub & Associates, serving up menu trends expertise, content creation and food & beverage consultancy. Based in Chicago, Katie has been working in foodservice publishing for more than 20 years and part of the Flavor team since 2006. katie.ayoub@gmail.comRead More Stories by Katie Ayoub
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