Look for wild-caught sablefish (aka black cod, Alaska cod, butterfish) from Alaska or British Columbia. It's a fatty, mild-flavored fish with a 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.
Ingredients
- 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons sesame oil
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, grated
- 4 filets sablefish or black cod (5- to 6-ounce each)
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons canola oil
- 2 green onions (white and green parts), thinly sliced
Instructions
- Combine first 7 ingredients in an 11 x 7-inch baking dish. Add sablefish, turning to coat. Cover, and marinate in the refrigerator for 20 minutes, turning after 10 minutes.
- Remove fish from dish, and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or sauté pan over medium-high heat. Add canola oil, and lay fish in pan, skin side up. Cook 5 minutes on each side, or until lightly browned and to desired degree of doneness.
- While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil, and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon. Brush fish with glaze, and garnish with sliced green onions.
Servings: 4
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