Thai-Inspired, New Orleans-Born Fish Sandwich

Turkey and the Wolf chef/owner Mason Hereford developed the Pan-Roasted Alaska Sablefish with herbs and coconut-chile jam in collaboration with the Alaska Seafood Marketing Institute, channeling the bold, high-contrast flavor sensibility that defines his irreverent New Orleans sandwich shop.

Here, rich, buttery Alaska sablefish is pan-seared and served skin-on, accompanied by a Thai-inspired “jam” of coconut milk and chiles along with a medley of bold ingredients including galangal and tamarind. The dish is finished with fresh herbs, sliced jalapeños, red onion and fresh lime juice. The result is a layered interplay of richness, acidity, herbal freshness and lingering heat. “The jam, herbs and, of course, the sablefish are the core elements of this dish,” says Hereford. One finishing ingredient—thinly sliced makrut lime leaves scattered over the top just before service—proved especially impactful, says Hereford, crediting this element with taking the dish to a new level. “The flavor reinforces the bright, fresh, limey punchiness that this dish has going on while dialing up the complexity.”

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