Poached Sablefish with Mango Salsa

I made this for the ladies at the retreat one night when I was discussing how we can make delicious tasting gourmet food at home that is also clean, healthy and low fat!! If you are conscious about sustainable seafood, buy sablefish from the Canadian Pacific or Alaska that are trap and bottom longline caught.

This dish is truly yummy - try it tonight!

Poached Sablefish with Arugula

4 sablefish fillets without skin (about 6 oz/175 g)
I box container organic chicken broth
sea salt
lemon pepper
4 cups arugula (washed and dried)
1 tsp. lemon juice (fresh)
2 tbsp. olive oil
pepper

Season fillets with sea salt.

Add broth to a large 12-inch skillet. Cover with a tight-fitting lid and bring to a boil on medium-high heat. Reduce heat to medium-low or until just barely simmering. Using a thin spatula, gently slide fish fillets, seasoning-side-up, into broth. Cover skillet with lid and gently poach fish for about 10 minutes, until opaque and flesh in center of fillets flake easily with a fork. Using spatula, transfer fish fillets to a shallow dish or plate, sprinkle with Lemon Pepper, cover and keep warm.

Once ready to serve, toss arugula in a bowl with lemon juice and olive oil. Season with salt and pepper.

Place about a cup of the arugula mixture into the middle of a plate. Lay a fillet of sablefish on top. Top with mango salsa (recipe to follow) and steamed asparagus (recipe to follow).

Mango Salsa (Chill for 20 minutes)

2 mangos cubed into ½ inch pieces

2 green onions sliced thinly

2 tablespoons red onion, chopped fine

1 Thai chili, finely chopped

3 tablespoons cilantro, chopped roughly

2 tablespoons red pepper, chopped into ¼ inch cubes

juice of 2 limes

salt and pepper to taste

Combined all ingredients in a bowl and add season to taste with salt and pepper. Chill mixture in refrigerator for 20 minutes before serving. When ready to serve, spoon a couple tablespoons over the sablefish fillet.

Steamed Asparagus

2 lb asparagus
1 tbsp lemon juice
1 tbsp vegetable oil
sea salt
pepper

Rinse asparagus; snap off woody ends. In wide skillet of boiling water, cover and simmer asparagus until tender-crisp, about 8 minutes. (Or place asparagus upright in asparagus cooker; cover and steam until tender-crisp, about 12 minutes.) Drain. Sprinkle with lemon juice, vegetable oil, salt and pepper. Divide evenly on top of sablefish fillets.

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Lee Ann Libin is an anti-aging and weight loss expert. To learn more about her Live Young Always™ programs, how she can help you achieve and maintain a healthy weight, or help you start living younger immediately, visit her website at www.leeannlibin.com.

Poached Sablefish with Mango Salsa

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