I was given the opportunity to try out the SizzleFish Fit product but as always, all thoughts, ideas, and nonsense are my own!
HOLY COW you guys. This is incredible. The excellent quality of the fish shown through in the amazing texture, and the luxurious flavor of the sablefish played right into the ping of the spicy—salty sauce. This is an amazingly healthy, incredibly tasty, completely customizable dish that is a must make for all diets!
We all know about the benefits that a diet rich in omega-3’s and low-mercury, sustainably sourced fish (good for you, good for the environment). When I lived on the east coast, getting fish wasn’t that big of a deal–if you were on the coast, there you go (um, hello trip to Charleston!), if you were inland, there was trout and other river fish to keep you happy.
Growing up, I didn’t touch fish (they were too ugly), but then one day, I tried it, and then tried it again, and then I had a magical HUGE diver scallop when I was in Vail, CO (of all places, haha), and I was hooked. hehe I made a funny. But though I love fish, my family (other than my mom) was a tough sell, so I started to go after it on my own. Then I got introduced to sashimi tuna, and well, you know how I am about that now.
Now that I am in “charge” of my own kitchen, I try to keep fish in the freezer at all times, and fresh when I can get away with it. I adore making fish tacos, stirfries, and just having simple fillets with veggies and a side.
But here in Chicago, getting high-quality, reasonably priced fish is a bit of a pipe dream. Until now. THANK YOU SIZZLEFISH. Sizzlefish is a company founded by athletes for athletes, non-athletes, and whoever else wants to eat well, eat healthfully, and develop recipes that are delicious and creative. Tons of variety, delivered straight to your door in 4 oz servings, and the selections can even be diet specific (like the Paleo package!).
Learn more about the company’s back story and mission, the health benefits of the various types of fish they offer, and get more information here!
This Thai fish recipe is inspired by one of my absolute most favorite dishes in the world: Nam Sod. A spicy, salty, citrusy and fresh Thai “salad” traditionally made with chicken or pork and served with Napa cabbage (or other lettuce) and a cooling element, like sliced tomatoes. Alex and I went to one of our neighborhood Thai favorites Dao on Friday, and eating my Nam Sod there inspired this dish, which applies those flavors to a seafood application.
My choice of fish? Sablefish aka Alaskan Black Cod, Butterfish, or Smoked Sable (at NY Delis). A white-flesh fish with a high fat content and one of the highest levels of Omega 3’s on the market. An excellent alternative to the less sustainably farmed Chilean Sea Bass. Extremely versatile and a great choice for the amateur cook as its fat content will help prevent the fish jerky effect of overcooking. Delicious raw, pan-roasted, grilled, or confit. (Source) My method of cooking? Oven baked on wood plank, provided by Sizzlefish.
The Sablefish’s fat content means that it can withstand the the assertive flavors of the Thai sauce without getting lost, but any other white fish would work as well. I wouldn’t pair it with a salmon, necessarily, I just feel that the flavors would compete too much. But a leaner, milder fish would be like pairing it with chicken, and a more robust fish like Sablefish would be more akin to pork pairings. But beware of pin bones! They will be easily removable once the fish is cooked.
Dietary Modifications Allow for Gluten Free, Paleo, and Shellfish/Soy Allergies
- 1 lb (3-4 fillets) white fish from SizzleFish Fit (Sablefish)
- 1 1/2 TBSP Worchestershire/Soy/Liquid Aminos/Fish Sauce
- 1 tsp sambal olek/sriracha/harissa (chili paste with garlic)
- 1 TBSP minced fresh ginger (or 1 t powdered ginger)
- 1/2 cup thinly sliced red onion
- 1/3 cup chopped scallions
- 2 TBSP fresh cilantro, rough chop
- 1 TBSP fresh mint, rough chop
- 1-2 TBSP course ground mustard
- 2 TBSP roasted peanuts (for paleo, substitute cashews)
- Serve with lettuce or cabbage and tomato, sliced
- Soak Wood Plank for 1-2 hours
- Preheat oven to 400 F. Place plank in oven.
- Prep fish: Thaw according to instructions, pat dry, and season with salt and freshly cracked black pepper.
- Place fish on preheated wood plank on a baking sheet. Cook for 10 minutes, or until fish feels firm but not solid (medium well). Remove from oven and let rest a few minutes.
- While fish is cooking: Combine sauce ingredients (everything except for the nuts, fish and side), whisk, and let sit. If you are craving a more creamy or robust sauce, add in course ground mustard and whisk.
- After fish has rested, serve alongside sides of choice (see notes below) and drizzle with sauce!
- Serve with cabbage/slaw/lettuce and a few slices of tomato or cooling element like avocado.
- For a complete meal, add couscous, quinoa, or rice to the side with a simple green vegetable like green beans.
- Round out the meal with a Singha, which has a little it of hops to the finish but is refreshing and stands alone! Or a slightly sweet white wine.
Have you had Nam Sod before?