I have to admit that Roasted Harissa Lemon Sablefish with Spring Time Couscous is a mouth full to remember the name of; but, it is also one you want to remember. Sablefish is in season right now, and there seems to be an abundance of it out in our area. I am hoping it is the same for you as this recipe is a lovely one to take you into spring time dining.
Sablefish is also known as black cod or butterfish. I have had it many times as butterfish when served at sushi restaurants, and I love it. When our fish CSA, Siren Fish, asked if we would like to play around with some and create new recipes we jumped on it. The fish is fattier than other white fish such as halibut or regular cod, which gives it a rich and creamy flavor; like butter. The taste is mild and does not have an oily flavor as some fish does. It is more delicate than regular cod and does not need a lot of time cooking. So far we have roasted as well as wrapping in parchment and steaming. I am excited for the weather to warm up and try cooking it on a salt brick on the grill. I think the smokiness of the grill will be good with this fatty fish.
For this recipe I lightly coat the fish with Herby Harissa Spice, then I covered it with Meyer lemon slices as well as a generous pour of olive oil before roasting it. To bring Springtime to this dish I made a toasted Isreali Couscous that is lightly seasoned with fresh fennel, carrots, shallots and sugar snap peas.
This recipe is a great way to say “Hello Spring”, while being light on the waistline!