West Coast Fishing Club Recipe

Pan-seared Sablefish with Roasted Kulen and Orzo

Kulen is a spicy, salami-type pork sausage. Chorizo can be substituted. Halibut may be substituted for sablefish.

5 tsp (25 ml) canola oil, divided

5 oz (140 g) sablefish, also called black cod


3.5 oz (100 g) kulen sausage (diced, fried in butter and stirred into ½ cup/100 grams of soft butter)

2/3 cup (150 ml) blanched orzo

In skillet, heat 2 tsp (10 ml) of the canola oil over medium-high heat.

Season presentation side of fish lightly with salt. Drizzle with 1 tsp (5 ml) of the oil. Sear fish in pan, presentation side down. (Don’t try to move the delicate fish.) Sprinkle exposed side of fish with salt.

When brown crust starts forming at edges, add half the kulen butter. Baste fish with the frothy butter, which will melt and flow under fish (takes about a minute). Flip fish over (it will be golden on bottom). Take the pan off the heat and let fish finish in pan as you cook the orzo.

In a second skillet, heat remaining oil over medium heat. Add remaining kulen butter. When it froths, add the orzo. Sauté until lightly coloured and crispy-crunchy. Add a little more butter to add fresh flavour and salt to taste.

Place orzo on plate and top with the sablefish. Garnish with fresh herbs (try dill, parsley, chervil, bulls blood beet greens, chive spears).

Makes 1 serving.

Chef’s suggestion: Instead of kulen butter, mix chopped fresh tarragon into soft butter or use a white wine sauce.