Ginger-soy Sablefish (Black cod)
The silky and rich flavor of sablefish pairs beautifully with Asian flavors. Whip up this simple marinade in the morning and by dinner time you’ll be done in a flash. Or marinade for at least 30 minutes while you kick off your shoes and have a glass of wine. (Note: this also works well with halibut and salmon.)
1 tablespoon honey
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon fresh lemon juice
2 teaspoons sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon sriracha hot sauce
2 sablefish (black cod) filets
2 tablespoons vegetable oil
2 green onions, thinly sliced (white and green parts)
2 tablespoons toasted sesame seed for garnish (if you happen to have)
Mix first 8 ingredients in an 11 x 7-inch baking dish. Add sablefish, turning to coat. Cover and marinate in the refrigerator for at least 30 minutes. Give it a spin once or twice if you remember.
Get your pan nice and hot on medium-high heat, then add the oil and swirl it around in your pan.
Lay your fish lovingly down, skin side up. Cook about 5 minutes per side or until opaque and flakey.
While your fish is sizzling, pour the fish marinade into a little saucepan and boil it, stirring, for about 6 minutes until it thickens and coats the back of a spoon.
Plate your fish, brush it with your saucy glaze and garnish with sliced green onions and toasted sesame seeds. Cheers!