Check Out This Amazing Sablefish Recipe – 8 Best Recipes to Try

Photo by hlphoto from Shutterstock

If you enjoy rich salmon try these Sablefish recipes, there is another fish you should consider. If you’ve never had sablefish, the buttery and tender fillets will show you how much you’ve been missing out on.

In the United States, sablefish, the best fish is also known as “black cod” and “butterfish”. It’s a flaky white fish with a velvety mouthfeel that absorbs flavors well.

1.) What is Sablefish?

Sablefish is a deep sea fresh fish found in the North Pacific Ocean that is also known as “black cod” or “butterfish.” Sablefish live for an average of 20 years, with the oldest recorded sablefish being 94 years old. Some of Alaska’s largest sablefish and the best fish (wild-caught seafood) can be found here.

In many cultures, sablefish is considered a delicacy. It can be grilled, smoked, fried, or served as sushi. It’s a popular item in many Jewish delicatessens, where it’s usually served smoked and referred to simply as “sable.” Its umami flavor is commonly paired with white miso in Japanese cuisine in many sablefish recipe choices.

2.) How Does Sablefish Taste?

Sablefish, like wild salmon, is a fatty and rich cut of fish. With a name like “butterfish,” you’d think the flavor is buttery and satisfying. It has a melt-in-your-mouth silky texture and is frequently compared to Chilean sea bass. This velvety delicious fish is also extremely tender, flaking easily with the slightest fork pressure.

3.) Amazing Sablefish Recipes Ideas

Here are some wonderful recipes that you must try!

3.1) Baked Sablefish (Black Cod Teriyaki) Recipe

This sablefish recipe is a super simple and quick dinner with a complete meal that comes together in cooking time under 30 minutes. Despite its appearance, Black Cod, or Sablefish as it is sometimes called on restaurant menus, is not a member of the cod family. It’s buttery and tender, and it’s high in Omega 3 fats, just like wild salmon.

  • 3.1.2) Ingredients
  • 1 tbsp soy sauce
  • 3/4 cup sugar
  • 1/4 cup sake, sweet white wine (dry sherry or viognier, for example), or white grape or apple juice
  • 1 garlic clove, finely minced
  • 1 teaspoon ginger, freshly grated
  • 1 lemon juice, approximately 14 cup
  • 1 whole cod fillet (approx. 2 lbs)
  • Toppings: green onion, fresh herbs, sesame seeds and toasted sesame oil

3.1.2) Instructions

For this sablefish recipe preheat your oven broiler to high and position the oven rack about 10 inches below the coils. The fresh fish should be about 6 inches away from the broiler.

Using foil, line a baking sheet and place a baking rack on top. The sugar in the teriyaki sauce will burn, but the foil will make cleanup a breeze. Don’t use parchment paper as I did in the video because it gets too close to the heat!

In a saucepan, combine all ingredients except the cod and bring to a boil.

Reduce the heat to low and continue to cook until the sauce is slightly thickened and syrupy, about cooking time of 10 minutes.

Place the sablefish fillets on a baking rack and brush with the sauce. Set the timer for 3 minutes, remove it from the oven, and baste the fish with sauce once more. Return the fish to the oven and broil for an additional four minutes.

At this point, the white fish should easily flake when pressed and be crispy and a little black in spots, which is ideal! It will take about 7 minutes for each thickness of fish, whether it is a full fillet or pieces. Meanwhile, return the sauce to a boil so that you can safely brush it over the finished fish.

Remove from the oven, baste with the remaining sauce, and top with thinly sliced green onion and sesame seeds.

3.2) Sauteed Sablefish With Ginger-Soy Glaze

3.2.1) Ingredients

  • Three tbsp honey
  • 3 tbsp. low-sodium soy sauce
  • Three tbsp rice vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tbsp. toasted sesame oil
  • 1 teaspoon fresh ginger, grated
  • 1 garlic clove, grated 4 sablefish (black cod) fillets (5 to 6 ounces)
  • Season to taste with sea salt and freshly ground black pepper
  • 2 tbsp of canola oil
  • 2 green onions, thinly sliced (white and green parts)

3.2.2) Instructions

for this sablefish recipe, in an 11 x 7-inch baking dish, combine the first 7 ingredients. Turn the sablefish to coat. Refrigerate the marinade for 20 minutes, turning every 10 minutes.

Remove fish from the dish and set aside the marinade. Season the fish’s taste with salt and pepper. Over medium-high heat, heat a large nonstick large skillet or same skillet or sauté pan. Pour in the canola oil and place the fish in the pan, skin side up. Cook for 5 minutes on each side, or until lightly browned and done to preference.

While the fish is cooking, heat the reserved marinade in a small saucepan. Bring to a boil and cook for 7 minutes or until the marinade coats the back of a spoon. Brush the fish with the glaze and top with the sliced green onions.

3.3) Gochujang Glazed Alaskan Black Cod.

3.3.1) Ingredients

  • 3/4 cup honey
  • 3 tablespoons lime juice
  • 2 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 1 tablespoon white miso
  • 1 tablespoon sesame oil
  • 2-pound fillets of Alaskan black cod

3.3.2) Instructions

this sablefish recipe starts with a mixing medium bowl, combine the honey, lime juice, gochujang, soy sauce, miso, and sesame oil to make a glaze. Divide the glaze into two parts and place one in the fridge while the other is set aside.

Line a baking sheet with parchment paper and arrange the fillets on top. Brush over the cod fillets with the reserved glaze. Cover the cod fillets with cling wrap and place in the fridge for one hour after brushing with glaze.

After one hour, remove the fish from the fridge and brush it with the remaining glaze. Place a baking tray under the broiler on high, with the oven rack in the center of the oven. Allow to cook, checking frequently, until the fish flakes begin to separate. Serve this sablefish recipe immediately.

3.4) Miso Marinated Sablefish Recipes

3.4.1) Ingredients

  • 1/4 cup miso paste (red or white)
  • A quarter cup of sake
  • 2 teaspoons soy sauce
  • 2 tablespoons mirin
  • 1 tbsp. vegetable oil
  • A quarter cup of sugar
  • 5 to 6-ounce black cod fillets

3.4.2) Instructions

Miso, sake, mirin, soy sauce, oil, and sugar should all be combined in a mixing medium bowl for this sablefish recipe. Rub the mixture over the entire surface of the black fillets. Transfer to a zip-lock bag or another sealable container. Proceed to the next step right away, or marinate for 30 minutes or up to two days for the best results.

Preheat the broiler or toaster oven broiler to high with a broiler rack 4 inches from the heat source. Wrap aluminum foil around a small broiler pan. Place the skin side of the black cod fillets on the pan.

Broil for 10 minutes, or until the top surface is well charred and a thin skewer inserted into the black cod shows no resistance when piercing through layers of flesh for this sablefish recipe.

Shield any areas of fish that are at risk of burning with small pieces of aluminum foil. After the fish has been cooked, carefully remove the pin bones with tweezers (there should be no resistance) and serve immediately.

3.5) Honey Garlic Sablefish With Broccoli Sablefish Recipe

3.5.1) Ingredients

  • Sablefish from Alaska (also known as black cod)
  • Broccoli, fresh or frozen fish
  • Grapeseed and other neutral-flavored oils
  • Tamari, reduced-sodium soy sauce, or coconut aminos
  • Honey
  • Sesame oil, toasted
  • Garlic, fresh
  • Ginger, fresh
  • Red bell pepper flakes, crushed

3.5.2) Instructions

Begin by putting the honey garlic sauce, soy sauce (I used light), sesame oil, and vinegar in a large food bag. Next, add some chopped ginger or lazy ginger from a jar to the bag of flavors, along with a grind, shake, or a good pinch of black pepper.

Stir everything together, then add your fish fillets. Give the bag a good squidge around to combine all of the flavors and ensure the fish is completely covered before placing it in the fridge for up to 24 hours. I left mine for 6 hours because I am always on a tight schedule, and it was still good.

When you’re ready to eat, preheat the oven to a hot 180 degrees fan assisted (this only takes 20 minutes to cook total, including the broccoli). Remove any woody ends from your broccoli and place it on a baking sheet, then drizzle with olive oil. Add two garlic cloves to the aforementioned broccoli.

Season with salt and pepper, and then toss everything together to coat the broccoli in the garlic and oil. Bake for about 20 minutes, or until the stems are tender and the ends begin to crisp and brown. Now begin with the deliciously marinated codpieces.

Remove them from the bag and place them on a baking sheet lined with parchment paper. Pour the marinade into a bowl and spoon some over each cod fillet. The remainder can be heated and drizzled over the fish at the table if desired.

Place the fish in a hot oven for 8 to 10 minutes, depending on the thickness of the fish. I cooked mine for 8 minutes, which coincided with the broccoli being done. The fish is done when it’s browning and the flesh flakes easily (I don’t like that word, but it’s appropriate here).

It will also smell wonderful. Serve this nutritious fish with flavorful roasted broccoli and marvel at how healthy can taste so good.

3.6) Pan Seared Sablefish (Black Cod) with White Wine Tomatoes Sablefish Recipe

3.6.1) Ingredients

  • 2 tbsp of olive oil
  • 1/4 teaspoon red pepper flakes, crushed
  • 3 large garlic cloves, finely minced
  • 1 pound cherry tomatoes, cut in half
  • 1/4 cup white wine, dry
  • 1/2 cup finely chopped fresh basil
  • 2 tbsp. fresh lemon juice
  • 1/2 teaspoon freshly grated lemon zest
  • 1/2 teaspoon salt (more to taste)
  • 1 granulated sugar teaspoon
  • Freshly ground black pepper 1 tbsp (more to taste)

3.6.2) Instructions

To begin this sablefish recipe of sablefish with white wine tomatoes, sear the fish fillets for a few minutes. You want a golden-brown crust to form on both sides of the fish! The fish is then placed on a plate to rest while the tomatoes are cooked in the same large nonstick skillet.

Use the same pan to finish the dish! I used fresh yellow grape tomatoes from our garden, but any variety from the store will do.

Allow the tomatoes, shallots, and garlic, as well as the white wine, to reduce. If your tomatoes are taking too long to cook, poke them with a fork or a knife to speed up the process.

If desired, you can add more vegetables to this dish and white wine. Along with the tomatoes, add mushrooms. Finish the dish with lemon zest and fresh green onions from our garden.

3.7) Pan-Seared Sablefish Recipe (Black Cod) With Lemon Pepper Aioli

3.7.1) Ingredients

To make the aioli:

  • 1 yolk of an egg
  • 2 teaspoon Dijon mustard (we love Edmond Fallot)
  • 2 tbsp of lemon juice
  • 12 teaspoon freshly grated lemon zest
  • Finely minced garlic clove
  • 12 tsp kosher salt
  • 14 teaspoon black pepper, freshly cracked
  • 14 cups of canola oil
  • 14 cup extra virgin olive oil

Regarding the Fish:

  • 4 skin-on sablefish (8 ounces) (black cod)
  • 1 tablespoon extra virgin olive oil
  • Season with salt and pepper to taste

For the Green Party:

  • 2 bunches of Swiss chard (or another green vegetable) cut into 2-inch pieces
  • Three tbsp olive oil
  • 14 teaspoon red pepper flakes 2 minced garlic cloves
  • 2 tbsp of lemon juice
  • Season with salt and pepper to taste

3.7.2) Instructions

Combine few ingredients for this sablefish recipe like egg yolk, mustard, lemon juice, zest, garlic, salt, and pepper in a mixing large bowl. Add the oils in a slow and steady stream until the mixture is emulsified. This can be done in a food processor, blender, or whisked by hand. Place aside.

In a large, preferably large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Season the fish with salt and pepper. Cook for 4-5 minutes, skin-side down, until golden brown and crisp. Cook for another 2-3 minutes after gently turning the fish. Set aside the fish to rest.

Heat 3 tablespoons olive oil over medium heat. Sauté garlic and red pepper flakes for 30 seconds, or until fragrant. Season the greens in the pan with salt and pepper. To ensure even wilting, move the chard around the pan with tongs. Just before serving, squeeze in the lemon juice. And your pan seared sablefish recipe is ready.

3.8) Pan Simmered Pacific Black Cod Sablefish Recipe

Before cooking, Hank brines his fillets to firm up the flesh. This could go either way for me. If you have time, brine the fish (instructions are in the recipes notes); if not, just be extra careful with the cooked fish, as it is quite delicate.

Check here: How to Make Nashville Hot Chicken?

3.8.1) Ingredients

  • 1 to 1 1/2 pounds skin-on or skinless black cod fillets
  • A quarter cup of sake
  • 1 tablespoon rice vinegar
  • 1/4 cup neutral oil (canola, rice bran, etc.)
  • 2 tbsp of soy sauce
  • 1 tablespoon fresh ginger, minced
  • Topping: dark sesame oil
  • 3 thinly sliced green onions on the diagonal for garnish
  • 1 tablespoon toasted sesame seeds (optional)

3.8.2) Instructions

To make the sauce, combine the sake, rice vinegar, canola oil, soy sauce, and ginger in a large sauté pan. Bring to a simmer over medium-high heat.

Simmer the fish in the sauce by placing each fillet in the pan. (If using skin-on fillets, place them in the pan skin-side down.) Baste the tops of each fillet with a spoon until the flakes of the fish separate slightly, about 30 seconds to 1 minute per fillet.

Allow the fish to simmer for 3-6 minutes, depending on thickness. Allow 3 minutes of prep time for a 1/4 inch thick fillet and up to prep time of 6 minutes for an inch thick fillet.

Transfer the fish to individual plates with care. Remove the pin bones in the fillets with (clean) needle-nosed pliers or tweezers if desired.

Reduce the sauce by increasing the heat and boiling it vigorously for 1 minute, stirring constantly.

To serve this sablefish recipe, spoon about a tablespoon of the sauce over each fillet and discard the rest. Drizzle some sesame oil over each fillet, then top with green onions and toasted sesame seeds.

4.) Conclusion

These Sablefish recipes also work with sea bass fillets. Sea bass fillets, on the other hand, are thicker and should be cooked on both sides for several minutes until cooked through.

Photo by Mironov Vladimir from Shutterstock

In many cultures, the sablefish recipe is considered a delicacy. It can be grilled, smoked, fried, or served as sushi. It’s a popular item in many Jewish delicatessens, where it’s usually served smoked and referred to simply as “sable.”

Its umami flavor is commonly paired with white miso in Japanese cuisine. Try these delicious sablefish recipes and enjoy with family, your family loves many of these recipes.

Written by Happy Kumari

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