Sablefish Recipe Grilled

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The tangy, spicy glaze brings out the sweetness of the sablefish, but it also works well with salmon, cod, or even arctic char. As with all seafood, just buy the freshest fish you can find. This is the best thing after a long, hot day of work because it is simple to make, quick to cook, and delicious with a crisp, cool white.

Oil sablefish fillets with grapeseed oil, or any oil that is appropriate for cooking over high heat. Season generously with salt and pepper. Grill for 3-4 minutes per side until fillets have dark grill marks and fish is starting to flake.
  1. Prepare a grill fire to 350° with oak or pecan for smoke flavor.
  2. Pat sablefish filets dry with paper towels.
  3. Prepare garlic butter by melting butter with minced garlic and cook for 3-5 minutes over medium heat, just until garlic starts to brown. …
  4. Place sablefish skin side down over indirect fire.

How to Sear Sablefish (aka Black Cod)

GRILLED SABLEFISH WITH SPICY SOY GLAZE 🔗

This is the best thing after a long hot day of work – it is easy to prepare, quick to cook and serve, and goes down great with a crisp cool white. The tangy spiciness of the glaze brings out the sweetness of the Sablefish, but will go well if used with Salmon, Cod or even Arctic Char..As with all seafood, just buy the freshest fish you can find.

Ingredients:

  • 2 6-8 oz Sablefish steaks
  • 3 Tbsp Light Soy Sauce
  • Juice of 2 large limes
  • 1 Bird’s Eye Chili, Finely sliced crosswise (you can use Thai chilis or dried thai chilis as a substitute, but adjust amount used for heat. Birds Eye Chilis are the small red ones usually used in Thai cooking, and are very hot. Do not discard seeds)
  • 1 Tsp Maple Syrup or Honey
  • Dash of Sesame Oil
  • 1 Tbsp Olive or Vegetable Oil

Instruction:

Preparation

Combine all ingredients except the fish in a large non reactive bowl. Whisk to make sure oils and maple syrup are well combined with the other ingredients. Reserve 1 Tbsp of marinade as dressing, remove seeds from reserved liquid. Add fish to remaining marinade, cover and chill for up to 4 hours. You can shorten this period if you dont have time, 20 minute should do while you prepare your side salad or rice. Heat barbeque grill. Grill on high, for 4 minutes on each side. BAste frequently with reserved marinade. Fish is done when flaky and skin is charred and crispy. Pour reserved marinade over fish and serve with whatever side you prefer. I usually whip up a simple vegetable risotto using whatever is in season (asparagus and parmesan, or peas and lemon). Alternatively, a green salad or steamed rice make good accompaniments to this dish.

FAQ

Can you eat the skin of sablefish?

My preferred method of cooking it is with the skin on, seared heavily on that skin side and just basted with butter on the meat side — you need the skin on or the flakes will separate. It has a very fine flake, edible skin, and pin bones that are brutal to remove when the fish is uncooked.

How do you know when sablefish is done?

Its velvety texture, perfect white flakiness, and sweet flavor make it a rich meal experience as well as a healthy, sustainable fish option. Sablefish, also known locally as Black Cod, is a mild, white flaky delicacy that is packed with the same levels of omega-3s as salmon.

Is Alaskan black cod the same as sablefish?

Sablefish is medium-done when it has reached an internal temperature of 130F on an instant-read thermometer at its thickest part, or when it can be flaked easily with a fork, which takes about 2 to 3 minutes under the broiler.

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