Alaska Sablefish, Two Ways

Alaska Sablefish

Alaska Sablefish, Two Ways

Crispy-Skin Sablefish, Spicy Garlic Mayonnaise
Sautéed Kale with Yukon Gold Potatoes

Alaska Sablefish with Miso

Broiled Miso Sablefish over Lemon Ponzu Olive Oil
Grated Daikon, Lemon, Chives

This glorious sablefish was caught by Alaskan Fishing Vessel F/V Alitak. A simple preparation with a minimum of ingredients lets the silky-rich texture and buttery flavor shine through.

Found only in the Northern Pacific Ocean, Sablefish aka Black Cod is relatively abundant and harvested with methods that cause little damage to habitat and other marine life. For both taste and sustainability, sablefish can’t be beat!

Pan-seared to achieve a crispy skin, or broiled to achieve a caramelized crust – each of these sablefish preparations are equally stellar.

Alaska Sablefish Recipes

Glacier Bay, Alaska
Glacier Bay, Alaska

Crispy-Skin Sablefish Recipe

Alaska Sablefish Recipe

Crispy-Skin Sablefish, Spicy Garlic Mayonnaise
Sautéed Kale with Yukon Gold Potatoes

Prepare spicy mayonnaise by combining high-quality store-bought mayo with minced garlic and chili sauce (such as sriracha) to taste. Set aside.

Cook Yukon gold potatoes in salted water until tender. Drain, let cool slightly, then slice into quarters.

Heat olive oil in a non-stick skillet over medium heat. Add red chili flakes and minced garlic then cook for one minute. Add trimmed torn kale and cook until kale is wilted. Add cooked potatoes, salt and pepper, then toss to combine.

Meanwhile, heat a non-stick skillet over medium-high heat with enough oil to coat the entire bottom of the pan. Make sure the sablefish skin is dry before cooking. Season both sides with salt and pepper. Place fish skin-side-down in hot oil and cook for 4 to 5 minutes until the skin is crispy.

Flip and cook the other side. These fillets were thin so they were cooked for one minute. Thicker fillets might need 3 minutes.

Plate the warm potato/kale mixture. Top with two pieces of seared sablefish, skin-side-up. Ladle spicy mayonnaise over some of the fish and potato/kale mixture. Garnish with parsley.

Broiled Miso Sablefish Recipe

Miso Sablefish Recipe

Broiled Miso Sablefish over Lemon Ponzu Olive Oil
Grated Daikon, Lemon, Chives

Whisk together equal parts white miso, granulated sugar, and sake. Marinate sablefish in miso mixture for 30 minutes. Spoon extra marinade over the top of the fish then broil until well-caramelized and the fish is cooked through.

Depending on the oven, try the second rack away from the broiler. The goal is to cook the fish through while getting a caramelized crust but not to burn. This works best with a room-temperature piece of fish. Of course it all depends on the thickness of the fish.

Alaska Sablefish Recipe

Whisk to combine equal parts of lemon juice, soy sauce, dashi, and olive oil. This sauce adds another dimension – the lemon for tartness, soy for saltiness, dashi for umami, olive oil for richness.

Pour sauce onto a shallow plate. Place hot broiled fish in the middle.

Top fish with a mound of fresh grated daikon, lemon slices, and sprinkle with chives.

Serve with fluffy white rice on the side which is also heavenly with the sauce.

Glacier Bay, Alaska
Glacier Bay, Alaska
Glacier Bay, Alaska
Glacier Bay, Alaska
Glacier Bay, Alaska
Glacier Bay, Alaska

*Alaska images from a magical trip to Alaska including Glacier Bay National Park aboard M/Y Oasis. Covering over 3 million acres of rugged mountains, dynamic glaciers, temperate rainforest, wild coastlines and deep sheltered fjords, Glacier Bay National Park is a highlight of Alaska’s Inside Passage.

More Sablefish/Black Cod Recipes

Roasted Sablefish, Butternut Squash and Bok Choy in Green Curry here

Black Cod with Ginger Braised Bok Choy here

Steamed Sablefish Wrapped in Bok Choy, Shiitake, Navy Bean Emulsion here

Black Cod en Papillote, Saffron Cream Sauce here

Black Cod in Papillote, Ginger Garlic Chile Coconut Sauce here

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