Sablefish with Mild Mustard Glace

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 teaspoon cider vinegar 
• 1.5 ounce roasted chicken demi-glace (such as More Than Gourmet)
• 0.8 teaspoon mustard dry
• 2  garlic cloves crushed
• 1 tablespoon green onions thinly sliced
• 0.3 teaspoon kosher salt 
• 24 ounce sablefish fillets 
• 0.8 cup water divided

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve

Directions

1. Heat a small saucepan over medium-high heat. Coat pan with cooking spray.
2. Add garlic; saut 30 seconds or until garlic becomes fragrant, stirring constantly.
3. Add 1/2 cup water; bring to a simmer.
4. Add demi-glace, stirring with a whisk until combined.
5. Combine remaining 1/4 cup water and mustard, stirring with a whisk until mustard dissolves. Stir mustard mixture, vinegar, and 1/4 teaspoon pepper into glace mixture; bring to a boil. Reduce heat, and simmer 3 minutes; strain through a fine sieve over a bowl. Discard solids; keep glace warm.
6. Heat a large heavy skillet over medium-high heat.
7. Sprinkle remaining 1/4 teaspoon pepper and salt evenly over fish.
8. Add fish to pan; cook 2 1/2 minutes. Reduce heat to medium; turn fish, and cook 7 minutes or until desired degree of doneness.
9. Sprinkle with green onions, and serve with glace.