3.) Sautéed sablefish with ginger soy glaze by Lia Huber, Founder, The Nourish Evolution
Sablefish (Anoplopoma fimbria) is another fish gaining a rapidly growing cult following amongst chefs, particularly in the Pacific Northwest. It is also known as Alaska cod, butterfish, coalfish, skilfish, and most frequently, as black cod, though is not actually a member of the cod family.
According the Environmental Defense Fund’s Seafood Selector, “Sablefish populations are healthy, and the fishing method (bottom longlines) produces little bycatch or harm to bottom habitat.” Sablefish from Alaska and British Columbia have been certified as sustainable by the Marine Stewardship Council.
Sablefish are also known for being delicious. Its soft buttery texture and firm flake make the fish ideal in many cooking methods, including smoking. With its high oil content, sablefish is also a great source of omega-3 fatty acids.
Lia Huber’s recipes are fresh, tasty, and delightfully healthy, making eating well an enjoyable experience. Here she brings the sablefish to life with a tangy Asian glaze.
Sautéed Sablefish with Ginger Soy Glaze
Look for wild-caught sablefish from Alaska or British Columbia. It’s a fatty, mild-flavored fish with luscious, buttery texture (if you can’t find sablefish, use wild Alaskan salmon instead). Sablefish is delicate, so use a thin, stiff spatula to turn the fish. If the skin sticks to the pan, no worries; just use the spatula to lift the fish and leave the skin behind.
Ingredients
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, grated
- 4 (5- to 6-ounce) sablefish (black cod) filets
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons canola oil
- 2 green onions, thinly sliced (white and green parts)
Method
- Combine first 7 ingredients in an 11 x 7-inch baking dish. Add sablefish, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes.
- Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or sauté pan over medium-high heat. Add canola oil and lay fish in pan, skin side up. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness.
- While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon. Brush fish with glaze and garnish with sliced green onions.
