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Sablefish and Chard and Basil More in the fish series....

This one used a different cooking method, steaming, as outlined in this lovely little minimalist recipe by Mark Bittman: Steamed Fish on Kale. This is beautiful because you get a side dish and a main dish all out of one pan.

I used a variant of chard (Italian chard?) that was almost as tender as spinach, so adjusted cooking times accordingly. I also added some basil to the mix. The delicate flesh of the sablefish lends itself really well to steaming; it's less prone to come apart while cooking if this method is used. This was very sumptuous even though I greatly reduced the oil/butter, given the high fat content of the sablefish.

Upcoming: the fresh sardine recipe.
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August 2011

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