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!