Slice chanterelles and sautee in butter with a little salt. Cook until slightly golden
Oil a hot grill pan or frying pan. Salt and pepper Sablefish, then set fillets in pan, skin side down. Cook for about 5 minutes then flip and cook until fish flakes easily, 3-5 minutes.
Divide among 4 plates and top with sauteed chanterelles.
Notes
If I needed a sub for the Sablefish in this particular dish, I might use some (not endangered) trout for its mild, tender qualities--knowing it would not overwhelm the mushrooms
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.