Sablefish Recipes

Ingredients

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1 cup sprouted brown rice

2 6-ounce sablefish (black cod) filets

2 tablespoons coconut aminos or low sodium soy sauce

2 tablespoons white miso paste

1 tablespoon rice wine vinegar

2 teaspoons sesame oil, divided

2 teaspoons honey

1 tablespoon minced garlic

2 teaspoons minced ginger

¼ teaspoon red pepper flakes

2 tablespoons avocado oil, divided

1 cup shiitake mushrooms

1-2 baby bok choy

¼ teaspoon black or white sesame seeds

Directions 

1. In a small bowl combine the coconut aminos or soy sauce, miso paste, rice wine vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Whisk together, and pour about ¾ of the mixture over the fish. Place the fish in a covered container and refrigerate for 30 minutes.
2. While the fish marinates, cook the brown rice according to the package directions.
3. Remove the fish from the fridge, preheat the oven to 400 degrees Fahrenheit. Heat the avocado oil in a sauté pan over medium heat.
4. Take the fish out of the marinade liquid, and place it skin-side up to sear on the heated pan for about 1 to 2 minutes before flipping to the other side. You should see a nice golden sear before flipping over.
5. Once seared, place the fish on a parchment-lined baking sheet in the oven for about 10 to 12 minutes, until fully cooked and flakey.
6. While the sablefish is in the oven, sauté the bok choy and shiitake mushrooms. Pour what’s left of the marinade over the bok choy and cleaned mushrooms and sauté them in the same pan used for the sablefish.
7. Assemble the power bowls by dividing the rice, bok choy, mushrooms, and sablefish filets among two bowls. Sprinkle extra sesame seeds on top if desired, and enjoy!

Recipe courtesy of the Seafood Nutrition Partnership in partnership with Once Upon a Pumpkin.

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Ingredients

2 3-ounce sablefish filets

1 clove garlic, minced

1 teaspoon ginger, minced

⅛ cup soy sauce

1 tablespoon honey

6 tablespoons miso paste

1 teaspoon chili flakes

1 teaspoon mirin

Salt and pepper to taste 

Directions

1. Prepare the marinade by whisking together the garlic, ginger, soy sauce, honey, miso paste, chili flakes, mirin, and a bit of water. 
2. Divide the marinade, using one half of it to marinate the sablefish filets in a bowl for 30 minutes.
3. Prepare the sauce by straining the other half of the marinade and letting it simmer in a small saucepan for 5 to 7 minutes to reduce.
4. Pat the marinated sablefish filets dry and pan-sear them for 3 to 4 minutes per side. Top with sauce and serve immediately.

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Ingredients

2 pounds mussels

8 ounces smoked sablefish (black cod)

Garlic, to taste

A drizzle of olive oil

Summer vegetables, such as fresh fennel bulb, sungold tomatoes, green beans, new potatoes, little gem lettuce, and beets.

White wine, to taste

1 cup of your favorite recipe for aioli

Directions

1. Steam the mussels in white wine and garlic. Pull  the cooked mussels out of the shell and store in the cooking liquid in the fridge to cool.
2. Blanch the green beans, boil or steam your potatoes until tender. Do the same for the beets, but stopping a touch early so they still have a little crunch to them.
3. Slice all the vegetables except the tomatoes and green beans and keep them in the fridge to stay cold.
4. Pull the mussels from the liquid and drizzle with extra virgin olive oil, sea salt, and fresh black pepper.
5. Assemble the mussels, smoked sablefish, and vegetables on a large platter and serve alongside your favorite recipe for aioli.

Recipe courtesy of Chef Renee Erickson, co-owner of Sea Creatures Restaurants.

Ingredients

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2 tablespoons kosher salt

5 whole pieces of sablefish, butterfish, or halibut

4 tablespoons ginger paste

4 tablespoons garlic paste

½ teaspoon red chili powder

¼ teaspoon ground turmeric

½ teaspoon cumin seeds, toasted and coarsely ground

1 teaspoon ground coriander

1 teaspoon chaat masala

4 tablespoons lemon juice

½ cup chopped cilantro (plus more for garnish)

¼ cup mustard oil (substitute with vegetable or canola oil)

Directions

1. Using a sharp knife, make 2 to 3 diagonal slashes to the fish, scoring at about 1.5 inches apart.
2. Rub salt on the fish, and rinse off (this takes away the “fishy” smell!). Pat dry and set aside.
3. In a small bowl, mix the ginger, garlic, chili, turmeric, cumin, coriander, chaat masala, lemon juice, and ½ cup of cilantro.
4. Heat the oil in a pan on medium heat. Add 1 to 2 pieces of fish at a time, frying each side for 3 to 4 minutes or until it turns golden brown and slightly crispy.
5. Transfer the cooked fish to a serving platter, garnish with remaining cilantro, and serve hot with rice or naan.

Recipe adapted from Chef Kausar Ahmed, courtesy of Washington Sea Grant.

Ingredients

One 10–12 ounce sablefish filet

½ cup soy sauce

½ cup mirin

½ cup cornstarch

1 bunch asparagus

¼ cup oil (olive, rice, or peanut oil will all work)

Salt and pepper to taste

1 garlic clove

Directions

1. Clean the sablefish filet and place it in a shallow pan. Add soy sauce and mirin; cover and marinate in the refrigerator overnight.
2. When you're ready to cook, mince the garlic clove and trim off the ends of the asparagus. Remove the sablefish from the refrigerator and drain the marinade. Cut the filet in half.
3. Place a medium sauté pan on medium/medium-high heat and splash in enough oil to coat the bottom of the pan. Liberally dust the marinated sablefish filet with cornstarch and lay them down in the hot pan.
4. Pan-fry the sablefish for 1 to 2 minutes per side, or until lightly golden brown. While the fish is cooking, toss the asparagus with the salt, pepper, and minced garlic, and sauté or grill for 5 minutes.
5. Serve and enjoy a crispy, mildly sweet sablefish filet.

From Chef Robert Ruiz of Harney Sushi: One of our greatest success stories is sablefish. Harney Sushi uses a sustainably harvested sablefish from a U.S. fishery and prepares it just like eel.

Ingredients

1 cup pineapple juice

1 cup orange juice

2 tablespoons soy sauce

1 teaspoon garlic chili paste

6 ounces smoked sablefish

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Combine the pineapple juice, orange juice, soy sauce, and chili paste in a small saucepan over medium heat and reduce by half.
3. Sear the sablefish in a hot sauté pan, and finish cooking it in a 400-degree oven.
4. To assemble, place sablefish on a plate and pour glaze over the fish until it pools around the fish.
5. Serve hot and enjoy!

Recipe credit: Adapted from Chef Stefani Marnon, 2005 Great American Seafood Cook-off, Alaska

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