Sauteed Sablefish with Ginger-Soy Glaze
Sablefish (Black Cod) is flaky, buttery and delicate. Prep Time: 20 minutes Cook Time: 10 minutes Yield: serves 4-6
1. 3 tablespoons raw honey 2. 3 tablespoons Nama Shoyu (unpasteurized soy sauce) 3. 3 tablespoons rice vinegar 4. 1 tablespoon fresh lemon juice 5. 2 teaspoons sesame oil 6. 1 teaspoon grated fresh ginger 7. 1 clove garlic, grated 8. 1.25-1.75 pounds of Sablefish Fillet, cut into 4-6 portions 9. Sea salt and freshly ground black pepper, to taste 10. 2 tablespoons Bariani Olive Oil 11. 2 green onions, thinly sliced (white and green parts)
Combine first 7 ingredients in a large baking dish. Add sablefish portions, turning to coat. Cover and marinate in the refrigerator for 20-30 minutes, turing half way through. Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper (or Kenny's Original Spice Rub). Heat a large cast iron skillet over medium-high heat. Add olive oil and lay fish in pan, skin side up. Cook 5 minutes on each side or until lightly browned and to desired degree on 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.