Sauteed Sablefish with Ginger-Soy Glaze

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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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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