Ooni Wood-Fired Sablefish with Hatch Chile Beurre Blanc

A rich, buttery sablefish fillet cooked over live fire in the Ooni Karu Pro, paired with a smoky, spicy Hatch chile beurre blanc and roasted tomatoes. This wood-fired Sablefish recipe blends bold flavors with the clean heat of premium firewood for a restaurant-quality meal at home.

Bringing Restaurant-Quality Seafood Home on the Ooni Karu Pro

Living in Colorado, I’ve grown used to cooking outdoors year-round, whether the grill thermometer is reading 20°F or 90°F. My backyard is my kitchen, my classroom, and my favorite place to create meals for my wife, our twins, and sometimes a crowd of hungry neighbors. While I love brisket, ribs, and pulled pork, I’ve found just as much joy in cooking seafood on my grills and ovens. There’s something exciting about taking a premium cut of fish, giving it the kiss of wood-fired heat, and elevating it with flavors you might expect at a fine dining restaurant.

For this cook, I partnered with two of my go-to sources for quality ingredients: Salmon & Sable, who provided a stunning sablefish fillet, and Cutting Edge Firewood, whose premium wood fueled my Ooni Karu Pro oven. To tie it all together, I whipped up a Hatch chile beurre blanc, which adds buttery richness and a little kick of New Mexico heat. The result? A dish that feels both rustic and refined—perfect for a summer evening on the patio or a special family dinner. You won’t regret making this Wood-Fired Sablefish with Hatch Chile Beurre Blanc.

Why Sablefish? A Closer Look at This Buttery Favorite

Sablefish, also known as black cod, is one of my favorite types of fish to cook on a wood fire. Its nickname, “butterfish,” comes from its naturally high fat content and silky texture. That richness means it stands up beautifully to the high heat of a wood-fired oven and can soak up bold flavors without losing its delicate flake.

When cooked correctly, sablefish practically melts in your mouth, offering a clean, slightly sweet flavor. Unlike leaner fish that can dry out quickly, sablefish retains moisture, making it forgiving for backyard cooks. Whether grilled, roasted, or smoked, it pairs well with sauces that add acidity or spice—like for this recipe for Wood-Fired Sablefish with Hatch Chile Beurre Blanc.

Another reason I love cooking sablefish is its sustainability. Sourced from Alaska and the Pacific Northwest, it’s responsibly harvested and a great choice for those of us who care about where our food comes from. Salmon & Sable consistently provides some of the best seafood I’ve ever cooked, and this fillet was no exception.

Inspiration Behind the Recipe for Wood-Fired Sablefish with Hatch Chile Beurre Blanc: Wood Fire Meets New Mexico Heat

I’ve been fortunate to travel across the Southwest, and one of the culinary highlights every time is Hatch green chile season in New Mexico. The smell of roasted chiles in the air is unforgettable, and I always bring some home to freeze and use throughout the year. Pairing that chile flavor with seafood was a natural progression for me.

The idea of combining a classic French beurre blanc (a buttery white wine sauce) with Hatch chiles felt like the perfect mash-up of two worlds: refined technique and bold, regional flavor. When layered on top of sablefish cooked in the Ooni Karu Pro, the combination became greater than the sum of its parts. Add in some roasted cherry tomatoes for sweetness and brightness, and you’ve got a complete dish cooked entirely in the fire of a backyard oven. Give this wood-fired sablefish a try.

Variations on the Fish: Choosing the Right Cut for Wood Fire Cooking

When I cooked this recipe for Wood-Fired Sablefish with Hatch Chile Beurre Blanc, I used sablefish from Salmon & Sable, which is truly one of the most luxurious fish options out there. But the great thing about this method—roasting a fillet in the Ooni Karu Pro over clean wood fire—is that it works beautifully with a variety of fish. If you don’t have sablefish on hand, or if you want to try a slightly different flavor profile, here are some excellent substitutions:

Halibut: Clean and Firm

Halibut has a leaner profile than sablefish, with a firmer, meatier bite. It holds up well in a hot wood-fired oven, especially in thicker cuts. The clean flavor of halibut makes it an ideal canvas for bold sauces like the Hatch chile beurre blanc.

Salmon: Rich and Familiar

Salmon is more widely available and beloved by families everywhere. Its fat content keeps it moist, and when paired with a slightly spicy sauce, it strikes a perfect balance of richness and heat. Opt for a thick center cut fillet to prevent overcooking.

Arctic Char: A Balanced Middle Ground

Arctic char is like a cross between trout and salmon. It’s mild, buttery, and cooks quickly. Its subtle flavor profile makes it a good match for herb-forward variations of beurre blanc.

Cod or Haddock: Simple and Accessible

If you’re looking for an approachable weeknight option, cod or haddock fillets are affordable and widely available. While they’re leaner and more delicate, careful cooking in the Ooni will give them a golden crust and flaky texture.

Playing with Peppers: Finding Your Flavor

One of my favorite parts of backyard cooking is experimenting with peppers. The Hatch chile in this recipe brings a signature New Mexico flavor—smoky, earthy, and slightly spicy. But if you don’t have Hatch on hand, you can easily swap in other peppers to adjust the personality of the dish.

Serrano Peppers for Serious Heat

If you like spice that bites back, serrano peppers are a fantastic substitute. Finely minced and added to the beurre blanc, they’ll deliver sharp, bright heat that lingers on the palate. A little goes a long way—use sparingly if serving a crowd.

Poblanos for a Tex-Mex Twist

Poblanos are milder, with a subtle smokiness that pairs well with wood-fired cooking. Roasted, peeled, and diced into the sauce, they lend a Tex-Mex flavor profile that feels rustic and hearty.

Anaheim Peppers for Everyday Use

Anaheim peppers strike a balance between sweet and mildly spicy. They’re often easier to find than Hatch, and they’ll give your sauce a gentle kick without overwhelming the fish.

Jalapeños for Accessibility

When in doubt, grab a jalapeño. Their bright, grassy flavor is familiar to most home cooks and works well with beurre blanc. Just remember that their heat can vary wildly from pepper to pepper.

Aromatics: Building Depth in Beurre Blanc

Peppers bring heat, but aromatics build the foundation of flavor in a sauce. In this recipe, I used shallot and garlic, but you could easily adjust the profile to fit the fish or your own preferences.

Shallots: The Classic Choice

Shallots are traditional in beurre blanc. They provide sweetness and acidity that balance butter perfectly. Mince them finely so they soften quickly and melt into the sauce.

Onions: More Rustic, Stronger Flavor

If you want a bolder base, swap in finely diced white or yellow onion. They’ll give your beurre blanc a little more punch and rustic character, especially if caramelized slightly before deglazing with wine.

Leeks: Soft and Subtle

Leeks bring a mellow, almost creamy onion flavor. Slice them thin, sauté gently, and let their sweetness blend with the butter for a softer flavor experience.

Fresh Herbs: From Thyme to Tarragon

Adding herbs like thyme (as I did here), tarragon, or chives layers even more complexity into the sauce. Tarragon, in particular, adds a slight anise note that’s very French and very traditional.

Beurre Blanc: A French Classic with Endless Possibilities

At its core, beurre blanc is a simple sauce of wine, aromatics, and butter. It originated in the Loire Valley of France in the early 20th century and has been a staple of French cuisine ever since. The beauty of beurre blanc lies in its versatility—you can adjust it to suit seafood, poultry, or even vegetables.

The Basic Technique

A traditional beurre blanc begins with shallots simmered in white wine and vinegar until nearly dry. Then cold butter is whisked in, cube by cube, to emulsify the sauce into a silky consistency.

Variations You Might Try

• Citrus beurre blanc: Add lemon or orange juice to brighten seafood dishes.
• Herb beurre blanc: Fold in fresh tarragon, dill, or chives for a green, fragrant twist.
• Spicy beurre blanc: Like this recipe, add chiles or peppers for heat and smokiness.
• Red wine beurre blanc: A bolder take, using red wine instead of white, often paired with heartier proteins.

Why It Works With Wood-fired Sablefish

Sablefish is rich and buttery, which could easily feel heavy without acidity or spice to cut through. Beurre blanc balances it perfectly—the wine adds brightness, while the butter amplifies the fish’s silky texture. Adding Hatch chile gives this French classic a distinctively Southwestern flair.

Pairings: What to Serve Alongside Sablefish and Beurre Blanc

To round out the meal, you’ll want sides that balance the richness of the fish and sauce. Since the fish and tomatoes already carry smoky-sweet flavor from the fire, keep accompaniments simple but intentional.

• Crispy roasted potatoes tossed in olive oil and fresh herbs
• Grilled asparagus or broccolini for a touch of bitterness
• Rice pilaf with fresh herbs and lemon zest
• Crusty bread (also baked in the Ooni!) for sopping up extra sauce

A crisp white wine like Sauvignon Blanc or a mineral-driven Chardonnay makes the perfect drink pairing. For beer lovers, a light lager or citrusy IPA will complement the chile heat and buttery sauce.

Ingredients: Simple, Fresh, and High Quality

Like most of my backyard cooks, this recipe keeps the ingredient list simple but intentional. Each item plays a role in balancing the richness of the fish with the smoky heat of the sauce. Here’s what you’ll need:

• 1 large fillet of sablefish (about 1 pound), sourced from Salmon & Sable
• 1 Hatch green chile, roasted, peeled, and finely chopped
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup chicken or fish stock
• 1 stick Cabot Creamery salted butter (cold, cut into cubes)
• Fresh thyme sprigs
• 1 pint cherry tomatoes
• Olive oil, salt, and pepper

The Process: From Firewood to Fish on the Table

Cooking this dish in the Ooni Karu Pro means embracing the primal energy of wood fire. Unlike gas or even pellet grills, live fire demands attention but rewards you with unparalleled flavor. I fueled the oven with Cutting Edge Firewood, which burns clean and hot, giving the fish a delicate smokiness without overpowering its natural flavor.

Here’s a step-by-step breakdown:

1. Preheat the Ooni Karu Pro: Light the wood and let the oven climb to around 600–650°F. With Cutting Edge Firewood, I had a steady, hot fire that produced both radiant heat from the flames and residual heat from the stone.
2. Prepare the beurre blanc base: In a small saucepan (or cast iron skillet), sauté the shallots and garlic in a splash of olive oil until soft. Add the white wine and stock, then simmer until reduced by half.
3. Roast the fish: Place the sablefish fillet on a cast iron pan, drizzle with olive oil, and season with salt and pepper. Slide it into the Ooni and let it roast, rotating as needed for even cooking. The goal is a golden, caramelized exterior with tender, buttery flesh inside.
4. Add tomatoes: Toss cherry tomatoes alongside the fish in the same pan. They’ll blister and char in the high heat, creating a sweet counterpoint to the rich fish.
5. Finish the sauce: Off the heat, whisk in cold butter cubes one at a time until the sauce is silky and emulsified. Stir in the chopped Hatch chile and fresh thyme.
6. Combine and serve: Spoon the sauce generously over the sablefish, top with roasted tomatoes, and garnish with extra chile if you like it spicy.

Why the Ooni Karu Pro and Cutting Edge Firewood Are a Perfect Match

Cooking fish can be intimidating, but using the Ooni Karu Pro makes it approachable and exciting. This oven, designed for pizza, doubles as a versatile live-fire cooker for everything from vegetables to proteins. With its wide opening and precise heat, I can achieve restaurant-level results in my backyard.

The choice of fuel matters, too. Not all wood is created equal. Cutting Edge Firewood provides premium kiln-dried wood that burns hotter, longer, and cleaner than what you’ll find at the local hardware store. That consistency matters when you’re cooking delicate fish. A smoky fire with too much resin can overwhelm the flavor, but Cutting Edge’s hardwoods give you a steady flame that enhances rather than masks.

Together, the Ooni and high-quality firewood transform a simple backyard cook into an elevated culinary experience.

Step-by-Step Visual Guide for Wood-Fired Sablefish with Hatch Chile Beurre Blanc

1. Raw sablefish on the board – glistening and ready for seasoning.
2. Preheating the Ooni – flames dancing from Cutting Edge Firewood.
3. Fish roasting in cast iron – thermometer in place, juices sizzling.
4. Cherry tomatoes blistering – skins blackened, bursting with sweetness.
5. Finished dish – golden sablefish topped with Hatch chile beurre blanc, tomatoes on the side.

Alternate Recipes You Might Love

If this wood-fired sablefish recipe caught your attention, you’ll also love these other seafood and fire-cooked dishes from the blog:

• Gobernador Style Shrimp Tacos on the Traeger Flatrock
• Spicy Texas BBQ Shrimp Tacos on the Traeger
• Seafood Stir Fry on the Traeger
• Smoked Pork Tenderloin with Burrata and Grilled Peach Salsa

Products used in this cook:

• Ooni Karu Pro Oven
• Cutting Edge Firewood (premium kiln-dried wood)
• Salmon & Sable sablefish fillet
• Cabot Creamery salted butter
• Cast iron skillet

Elevating Backyard Cooking With Fire and Flavor

Cooking sablefish with Hatch chile beurre blanc in the Ooni Karu Pro proved that backyard meals can rival anything you’d find in a restaurant. With quality ingredients, a reliable source of fire, and a willingness to experiment, you can create something extraordinary in your own backyard.

As a dad, teacher, and cookbook author, I want to encourage anyone reading this: don’t be afraid to push beyond burgers and steaks. Fish, sauces, and bold flavors can all come together over a wood fire. And when you sit down to eat a meal like this with your family, you’ll be reminded why cooking outdoors is about more than just food—it’s about the experience, the stories, and the flavors you share.

So fire up your Ooni, stock up on Cutting Edge Firewood, order some sablefish from Salmon & Sable, and give this recipe a try. You won’t regret it.