# Crab Butter–Basted Sablefish with Braised Greens and Roasted Hannah Sweet Potatoes > Rich sablefish gets a golden skin and a final baste of sweet Dungeness crab butter. Tender braised greens bring a little acidity, while thick slices of roasted Hannah sweet potato soak up the buttery juices. - URL: https://www.chezjk.com/recipes/crab-butter-basted-sablefish-with-braised-spring-greens-and-roasted-hannah-sweet - Author: Jonathan Katzman - Cooked and photographed: 2025-05-01 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Crab Butter–Basted Sablefish with Braised Greens and Roasted Hannah Sweet Potatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F21d9adbf019beae2.jpg) ## Pan-Seared Sablefish Sablefish’s rich flesh stays succulent while its skin browns. Adding the crab butter only at the end protects its delicate flavor and keeps the milk solids from scorching. ### Ingredients - 4 6-ounce portions skin-on sablefish, pin bones removed - 3/4 teaspoon kosher salt, or to taste - 1/4 teaspoon freshly ground black pepper - 1 tablespoon ghee - 1 batch crab butter, prepared below ### Instructions 1. Pat the fish very dry, especially the skin. Season with salt and pepper and refrigerate uncovered for 15 minutes while preparing the other components. 2. Heat a large heavy skillet over medium-high heat. Add the ghee, then place the fish skin-side down. Press gently with a fish spatula for the first 20–30 seconds to keep the skin flat. 3. Reduce the heat to medium and cook skin-side down for 6–8 minutes, until the skin is browned and releases readily. If necessary, cook in two batches rather than crowding the pan. 4. Turn carefully and cook on the flesh side for 2–4 minutes, adjusting for thickness. Reduce the heat to low and turn the fish skin-side down again. 5. Add the warm crab butter around the fish. Tilt the pan and spoon the butter and crab over the flesh and sides for 30–60 seconds, keeping most of it off the skin. The thickest part should reach 145°F and separate into moist flakes; if needed, continue gently over low heat until it does. 6. Transfer immediately to warm plates, skin-side up, and spoon the crab butter around the fish. ### Notes - Sablefish is delicate once cooked; use a wide fish spatula and avoid repeated turning. ## Dungeness Crab Butter A small amount of finely minced crab gives butter a sweet shellfish flavor without burying the sablefish. Lemon zest and a little juice brighten the richness. ### Ingredients - 5 tablespoons unsalted butter, cubed - 2 ounces cooked Dungeness crab meat, picked over and very finely minced - 1 tablespoon water - 1/2 teaspoon finely grated lemon zest - 1 teaspoon fresh lemon juice - to taste kosher salt ### Instructions 1. Put the water and butter in a small saucepan over low heat. Swirl until the butter is just melted, without letting it brown or boil. 2. Fold in the crab and warm gently for 1–2 minutes. Stir in the lemon zest and juice, then taste before adding salt. 3. Keep just warm until the fish is ready for its final baste. Stir before adding to the skillet so the crab is evenly distributed. ### Notes - If the butter becomes oily, take it off the heat and whisk in a teaspoon of cool water. - Use freshly cooked crab or refrigerated pasteurized crab meat, not raw crab. ## Braised Greens with Shallot and Garlic A covered braise softens sturdy greens while a final uncovered reduction keeps them glossy rather than watery. A little vinegar balances both the fish and sweet potatoes. ### Ingredients - 1 large bunch lacinato kale, tough stems removed and leaves sliced - 1 large bunch Swiss chard, stems finely sliced and leaves roughly chopped - 2 tablespoons extra-virgin olive oil - 2 medium shallots, thinly sliced - 3 cloves garlic, thinly sliced - 1/2 cup water - 2 teaspoons apple cider vinegar - 1/2 teaspoon kosher salt, plus more to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Warm the olive oil in a wide, lidded pot over medium heat. Add the shallots and chard stems with a pinch of the salt; cook for 5–6 minutes until softened. 2. Add the garlic and cook for 30 seconds without browning. Add the kale, chard leaves, remaining salt, and water, turning the greens as they wilt. 3. Cover and reduce the heat to medium-low. Braise for 12–18 minutes, stirring occasionally, until the kale is tender but not mushy. Add a splash of water if the pot begins to dry out. 4. Uncover and simmer away excess liquid for 2–3 minutes. Stir in the vinegar and pepper, then adjust the salt. The greens should be tender and glossy with very little liquid left in the pot. ## Whole-Roasted Hannah Sweet Potatoes Roasting the potatoes whole preserves their dense, creamy texture. Slicing after cooking gives soft, golden rounds with intact skins, ready to catch the crab butter. ### Ingredients - 2 pounds Hannah sweet potatoes, about 4 medium, scrubbed - 1 tablespoon extra-virgin olive oil - 1/2 teaspoon kosher salt ### Instructions 1. Heat the oven to 400°F. Line a baking sheet with parchment. 2. Dry the sweet potatoes, prick each a few times with a fork, and rub with the olive oil and salt. 3. Roast whole for 50–70 minutes, turning once, until a thin knife slides through the centers without resistance and the skins have loosened slightly. 4. Rest for 5 minutes, then cut crosswise into 3/4-inch-thick slices, keeping the skins on. Handle gently so the tender slices hold together. ### Notes - Choose potatoes of similar thickness so they finish together; very large ones may need longer. ## Overall Timing / Workflow The potatoes take the longest and hold well. Finishing the greens and crab butter before searing lets the fish go straight from skillet to plate. ### Instructions 1. 0:00 — Heat the oven, prepare the sweet potatoes, and put them in to roast. 2. 0:10 — Wash and cut the greens, shallots, and garlic. Pick over and mince the crab. 3. 0:30 — Begin braising the greens. Pat dry and season the fish, then refrigerate uncovered. 4. 0:45 — Prepare the crab butter and keep it barely warm. Finish the greens and hold covered off the heat. 5. 0:50 onward — Check the sweet potatoes. Once they are tender, remove them and begin cooking the fish. 6. While the fish cooks, slice the potatoes and gently rewarm the greens if necessary. Finish the fish with the crab butter and plate immediately. ## Plating Keeping the three components distinct preserves the fish skin’s texture while letting the buttery juices mingle at the edges. ### Instructions 1. Arrange overlapping sweet potato slices across the top of each warm plate. 2. Place a compact mound of braised greens to one side, leaving excess braising liquid in the pot. 3. Set the sablefish beside the greens, skin-side up. Spoon the crab butter and fine crab pieces around the fish and lightly onto the potatoes, leaving the skin mostly uncovered. ## Leftover Path Gentle reheating protects the rich fish from drying out. Keeping the vegetables separate allows them to heat fully without overcooking the seafood. ### Instructions 1. Refrigerate the fish and crab butter, greens, and potatoes in separate shallow containers within 2 hours of cooking. Use the seafood within 2 days and the vegetables within 3–4 days. 2. Reheat potatoes and greens separately in covered pans with a small splash of water. 3. Warm the fish and crab butter in a covered skillet over low heat with a splash of water until the fish reaches 165°F. The skin will soften during reheating. 4. Alternatively, flake the leftover fish into the warm greens and serve beside the reheated sweet potatoes, heating the seafood through to 165°F. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.