Sauteed Sablefish with Ginger-Soy Glaze

Look for wild-caught sablefish (a k a black cod, Alaska cod, butterfish) 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.



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8 Replies to “Sauteed Sablefish with Ginger-Soy Glaze”

  1. Pingback: Fried fish «

  2. Fabulous seafood recipe! We very rarely see sablefish on a menu out to eat. Usually there is the standard tilapia, salmon, grouper, etc. However, that doesn’t mean we can’t cook it at home! There are very few quality recipes for this white fish, so we are really appreciative that you shared yours. Thanks!

  3. This is soooo good! Trader Joe’s just started carrying the frozen Sablefish so I tried this tonight with one 11 oz piece. Not sure if there would have been quite enough sauce for double that, but you can always make enough sauce for your own taste. Dipped some steamed snow peas in it too. Now I don’t have to go to Roy’s for a great piece of butterfish! Thanks!

    • Oooh … thanks for the TJ’s tip! I love sablefish when I can find it (check out our smoked sablefish recipe too), but that’s not often enough.

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