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sablefish in a white wine lemon butter sauce

Seared Sablefish with White Wine and Lemon

3.92 from 133 votes
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Protein: Fish / Seafood
Cut: Sablefish
Course: Main Course
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 2 people
Author: Dennis Keohane


  • 2 portions ButcherBox Sablefish
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 2 tablespoons cold butter
  • ¼ cup white wine
  • 1 teaspoon chopped parsley
  • 1 teaspoon minced chives
  • Pinch salt
  • Pinch black pepper


  • Preheat a nonstick skillet to medium-high.
  • Pat the sablefish dry and season with salt and pepper.
  • Add olive oil to the pan and wait for it to shimmer and lightly smoke.
  • Sear the fish—skin-side down—for 2-3 minutes.
  • Add 1 tablespoon of butter and spoon the butter over the fish for about 1 minute.
  • Add the white wine to the butter and continue to spoon.
  • Flip the sablefish over and continue to simmer until liquid is reduced by half.
  • Remove the fish from the pan to rest when it has a little firmness and the meat begins to separate.
  • Add remaining butter, the lemon juice, and herbs, and whisk to combine for a creamy wine sauce.
  • Plate the sablefish, cover with the wine sauce, and serve. Enjoy!
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