Roasted Sablefish, Butternut Squash and Bok Choy Curry

Roasted Sablefish, Butternut and Bok Choy Curry

Sustainable Roasted Sablefish
Butternut Squash and Bok Choy in Green Curry
Red Chili, Lime

Roasted simply with olive oil, salt and pepper – the flavor is rich, sweet, and buttery due to its high oil content. It’s texture is velvety smooth with large delicate flakes. Silky sablefish pairs very well with bold Thai flavors, nutty butternut squash, and slightly crisp bok choy stalks and slightly bitter bok choy leaves.

Last weekend I joined chefs, fishermen, local experts and educators at The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 to share sustainable seafood recipes and samples; talk about fisheries, habitats, and species management; and to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future.

Caught of the California coast with bottom longline method, sablefish is rated a “Best Choice” for sustainability by the Monterey Bay Aquarium Seafood Watch.

Roasted Sablefish & Curry Recipe


Roasted Sablefish, Butternut and Bok Choy Curry

Sablefish (Black Cod)
  • 1 1/4 lb. fresh sablefish
  • olive oil
  • salt and pepper

Lightly coat fish with olive oil. Roast skin side down at 350°F for 10 to 15 minutes until the fish is cooked through and begins to flake.

Roasted Sablefish, Butternut and Bok Choy Curry

Butternut Squash & Bok Choy Curry
  • 2 T. olive oil
  • 1/4 c. onion, small dice
  • 4 garlic cloves, minced
  • 1 t. ginger, grated
  • 1/4 t. salt, plus more to taste
  • 2 1/2 T. green curry paste
  • 1 can coconut milk
  • 12 oz. butternut squash, cubed
  • 4 baby bok choy
  • 1 red chili, sliced thin
  • lime

Heat olive oil in a medium pot over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic, ginger and salt – sauté another couple minutes. Stir in green curry then add coconut milk and one cup of water. Bring to a simmer. Add butternut squash, cover and cook until the squash is tender, about 10 minutes.

Meanwhile, prepare the bok choy – cut the pale green stalks from the dark leaves. Rough chop the stalks and slice the leaves into ribbons. Add the chopped stalks to the curry. Cook about 3 minutes until tender. Add the leaves, red chili, lime juice and salt to taste.

Most of the skin should easily slip off the cooked fish fillets. Ladle hot curry into shallow bowls. Top with sablefish, garnish with lime and chili. Serves 4.

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