Bronzed Sablefish With Orange Beurre Blanc Sauce

Discover the bold and inventive flavors of this Sablefish recipe developed for us by Aubrey's Kitchen!

Black Cod with Sauce

Read more and see the Original recipe here.


Orange Beurre Blanc Sauce

  • 1 tablespoon shallots (finely mined)
  • ¼ cup dry white wine Sauvignon Blanc, Pinot Grigio or Chardonnay
  • 1 tablespoon heavy cream 
  • 3 tablespoon orange juice concentrate or orange juice
  • 4 tablespoon salted butter
  • 1 teaspoon fresh orange zest

Bronze Seasoning for Fish (Makes 1½ Cups)

  • ¼ cup Ground Cumin
  • ¼ cup curry powder
  • 2 tablespoon Caribbean Jerk Seasoning
  • 1 teaspoon lemon zest
  • 1 teaspoon lime zest
  • 2 tablespoon paprika
  • 2 tablespoon onion powder
  • 1 tablespoon ground coriander 
  • 1 tablespoon white pepper
  • 3 tablespoon kosher salt
  • 5 tablespoon country time powdered Lemonade mix


    Prepare Bronze Seasoning for Fish (Makes 1½ Cups)

    1. In small bowl, mix all spices until thoroughly combined store excess bronze seasoning in airtight jar.

    Cook the Sablefish

    1. Preheat oven to 425°F.
    2. Remove skin from sablefish and pat dry with a paper towel.
    3. Coat broiler pan with oil or butter (non-stick oil or butter spray or oil/butter). Place the fillets on broiler pan.
    4. Season liberally with bronze seasoning. (see recipe below)
    5. Bake sablefish in the preheated oven on 425°F for 15-18 minutes, or until it is cooked to your desired level of doneness.
    6. To test for doneness, insert a food thermometer into the thickest part of the fish. The internal temperature of the fish should be at least 145°F (63°C), according to the U.S. Food and Drug Administration (FDA). Continue baking it in 3-minute increments until it reaches the proper temperature.

    Orange Beurre Blanc Sauce

    1. Keep salted butter cold in refrigerator until you are ready to make the orange sauce. Cut 4 tablespoon pieces of butter and then cut each tablespoon piece into 4 cubes. You should have a total of 16 cubes.
    2. Put butter in refrigerator until you are ready to add to sauce (see next steps).
    3. In small saucepan, on medium heat, add shallots and white wine. Simmer for 3-5 minutes until wine is reduced to 1-2 tablespoons.
    4. While whisking mixture continuously, add 1 tablespoon heavy cream. Continue to whisk throughout entire process.
    5. Continue whisking and add 3 tablespoons orange juice concentrate.
    6. Continue whisking and add two cubes of butter at at time. Once cubes of butter are almost melted add the next 2 cubes.
    7. If mixture is simmering too vigorously, drop heat to medium-low.
    8. Repeat this process until all cubes, except last 4 cubes (1 tablespoon) are melted and keep mixing.
    9. Remove from heat and continue whisking. Add the last 4 cubes of butter and continue whisking until fully incorporated (keep whisking for about 1-2 more minutes to be sure that the mixture is stabilized and does not separate).
    10. Using mesh strainer, strain orange beurre blanc sauce to remove shallots using spatula to gently push mixture through strainer.
    11. Add fresh orange zest and mix to incorporate.

    Sablefish Presentation

    • Place sablefish on serving plate. Drizzle with orange beurre blanc sauce. Enjoy!

    **Photo credit: Aubrey's Kitchen

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