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Pacific Sablefish and Mango Strudel

Prep Time1 hr 15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 2 teaspoons fresh lime juice
  • 1 teaspoon butter unsalted & softened
  • 1 teaspoon coriander seed ground
  • 1 teaspoon ginger ground
  • ¼ teaspoon cardamom ground
  • 1 teaspoon kosher salt
  • 1 teaspoon white pepper
  • 12 ounce Pacific Sablefish fillet
  • 1 cup mango peeled and julienne
  • 1 red bell pepper julienne
  • 1 green bell pepper julienne
  • 1 yellow bell pepper julienne
  • 1 red onion julienne
  • 1 lemon
  • 6 ounces spinach raw
  • 4 ounces Parmesan cheese grated
  • 3 egg whites
  • 2 ounces panko bread crumbs
  • 7 sheets filo dough
  • 2 tablespoons butter softened unsalted
  • 3 ounces Parmesan cheese grated


  • Combine lime juice, coriander seed, ground ginger, cardamom, butter, salt and white pepper; blend well.
  • Coat sable fillet and marinate for 4 hours in the refrigerator.
  • Roast Sable at 400° F for five minutes. Let cool, then cut into strips ½-inch wide by the length of the fillet.
  • Roast peppers and onion at 400° F. until some peppers begin to blacken. Let cool.
  • Add mango and combine with sable.
  • Blanch lemon, then zest and add to the combination of sable, mango, and pepper mixtures; toss lightly to mix.
  • Rinse spinach and blanch; dry with clean towel.
  • Combine spinach, Parmesan cheese, egg whites, panko; set aside.
  • Place 1 sheet of filo on a piece of plastic wrap, lightly brush with softened unsalted butter, placing more on the edges.
  • Sprinkle with Parmesan cheese, repeat five times.
  • Evenly spread/arrange the spinach mixture on the filo except for the outer one inch.
    Place two more sheets of filo on top and oil the edges.
  • Place the sable mixture on top except for one inch around the edges.
  • Roll the entire sheet into a log shape, then sprinkle with Parmesan cheese.
  • Bake at 400°F until golden brown.
  • Let stand for 10-15 minutes. Cut strudel and serve.