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Sablefish with Stone Fruit Salsa

Fish with fruit and curry? Trust us, it works. Making your own curry powder takes just a few minutes and lets you tailor the blend to complement the fruit. Use a mix of fruit colors for the prettiest salsa.

Wine Pairing: Complex, honeyed Lone Madrone 2013 “Points West White” Rhône blend

Yield: Serves 4

2 teaspoons ground coriander, divided
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground cardamom
3 tablespoons vegetable oil, divided
3 tablespoons very coarsely chopped cilantro, divided
2 tablespoons sliced green onion
1 1/2 tablespoons lemon juice
1 tablespoon minced, seeded serrano chile
1 1/4 teaspoons kosher salt, divided
1 pound mixed ripe plums, pluots, and apricots, pitted and sliced
4 sablefish or sole fillets (1 1/3 lbs. total, 1 in. thick for sablefish and 1/2 in. thick for sole)

1. Preheat oven to 475°. Meanwhile, in a small frying pan, combine 1/2 tsp. coriander and the cumin, turmeric, cayenne, and cardamom. Toast over medium heat, stirring, until fragrant and just a bit darker, about 2 minutes. Pour into a bowl and stir in 2 tbsp. each oil and cilantro, the green onion, lemon juice, chile, and 1/4 tsp. salt. Stir in fruit and set aside.
2. In center of a rimmed baking sheet, combine remaining 1 1/2 tsp. coriander, 1 tbsp. oil, and 1 tsp. salt. Turn fish in paste to coat (if fish has skin, arrange it skin side down). Bake fish until no longer translucent in center (cut to test), 8 to 12 minutes for sablefish, about 5 minutes for sole.
3. Transfer fish to plates and spoon salsa on top. Sprinkle with remaining cilantro.

Nutritional Information: Calories 438 | Calories from fat 69 % | Protein 21 g | Fat 34 g | Sat fat 6 g | Carbohydrate 13 g | Fiber 1.8 g | Sodium 562 mg | Cholesterol 74 mg