Measuring Cups & Spoons
A Large Braising Pan with a Cover
A Spatula
A Blender
A Small Sauce Pot
A Whisk
A Platter
6 (4 oz) Sablefish Fillets
4 Cups Water
1 Tsp Sea Salt
1/4 Cup + 2 Tbsp Maple Balsamic
4 Cup Butter Infused Olive Oil (or 2 Tbsp Goat Butter)
1/4 Cup Veggie Broth
1 Tsp Ground Ginger
1/2 Tsp Sea Salt
1/2 Tsp White Pepper
1) To the blender, add the maple balsamic, butter infused olive oil, veggie broth, ground ginger, sea salt & white pepper; blend until emulsified. Set the glaze aside for now.
2) To a braising pan, add the cream sherry, water and sea salt. Place the pan over medium heat and bring it to a low simmer. Carefully slide the fish into the simmering pan; poach for 5 – 7 minutes or until the top flakes lightly wit a fork.
3) While the fish is simmering, add the maple glaze to a small and place it over medium-high heat. Bring the sauce to a bubble, whisking occasionally. Lower the heat to low, just to keep the sauce hot.
4) Transfer the fish to a platter for ease. Arrange 6 dinner plates on your work surface. Place a piece of fish of center on a dinner plate; spoon a couple of tablespoons of the glaze on top.
5) Serve and enjoy!
This glaze is wonderful on roast shrimp! Toss one pound of large shrimp with the glaze & roast them at 400 degrees Fahrenheit for about 7 minutes – FANTASTIC!
• 329 Calories
• 15 grams of Protein
• 4 grams of Total Carbohydrates
• 3 grams of Sugar
• 0 grams of Fiber
• 26 grams of Total Fat
• 5 gram of Saturated Fat
• 0 grams of Trans Fat
• 55 mg of Cholesterol
• 284 mg of Sodium
• 59% RDA Selenium
• 28% RDA Vitamin B12
• 23% RDA Niacin
• 19% RDA Phosphorus
• 17% RDA Vitamin B6
• 16% RDA Magnesium
• 12% RDA Potassium
• 12% RDA Sodium
• Glycemic load: 1
• Total Omega 3 Fatty Acids: 1927
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
