Wood-Fired Sablefish with Hatch Chile Beurre Blanc
Buttery sablefish cooked in a cast iron pan inside the Ooni Karu Pro, roasted over Cutting Edge Firewood, and topped with a smoky Hatch chile beurre blanc and blistered tomatoes.
Equipment
- Ooni Karu Pro oven
- Cutting Edge Firewood
- Cast iron skillet
- Wooden spoon
- thermometer
- Tongs
Ingredients
- 1 sablefish fillet about 1 lb, Salmon & Sable
- 1 Hatch green chile roasted, peeled, 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 & cubed
- 1 pint cherry tomatoes
- Fresh thyme sprigs
- Olive oil salt, pepper
Instructions
- Preheat the Ooni Karu Pro to 600–650°F with Cutting Edge Firewood.
- In a small skillet, sauté shallot and garlic in olive oil until softened. Add wine and stock, simmer until reduced by half.
- Place sablefish in a cast iron pan, drizzle with oil, season with salt and pepper, and set inside Ooni.
- Add cherry tomatoes alongside the fish; roast until blistered and fish reaches ~130°F internal.
- Off heat, whisk cold butter into the sauce base until emulsified. Stir in Hatch chile and thyme.
- Spoon beurre blanc over sablefish, garnish with blistered tomatoes, and serve immediately.
Video
Notes
Keep butter cold for a smooth, creamy sauce.
Rotate the cast iron pan often in the Ooni to avoid uneven heat.
Substitute Anaheim, poblano, or serrano peppers for different heat levels.
Halibut, salmon, or cod also work well in place of sablefish.