Brimming with rich flavor and velvety texture, sablefish (also known as black cod) is a seafood lover’s dream. Whether you’re craving quick weeknight dinners, elegant entertaining dishes, or cozy comfort food, this versatile fish delivers. From simple pan-seared fillets to show-stopping cedar-planked creations, we’ve gathered 18 sumptuous recipes that will make this luxurious fish a new favorite in your kitchen. Let’s dive in!
Miso-Glazed Sablefish with Ginger
Hear me out: if you want a restaurant-worthy fish dish that’s easier than explaining your weekend plans, this miso-glazed sablefish with ginger is your new best friend. It’s buttery, savory, and has just enough zing to make your taste buds do a happy dance—plus, it looks fancy enough to impress anyone, even your most critical foodie friend.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Sablefish fillets – 4 (6 oz each)
– White miso paste – ¼ cup
– Mirin – 2 tbsp
– Soy sauce – 2 tbsp
– Granulated sugar – 1 tbsp
– Fresh ginger – 1 tbsp (grated)
– Vegetable oil – 1 tbsp
– Scallions – 2 (thinly sliced)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the white miso paste, mirin, soy sauce, granulated sugar, and grated fresh ginger until smooth.
3. Pat the sablefish fillets dry with paper towels to ensure the glaze sticks well.
4. Brush both sides of each fillet with the miso mixture, reserving about 2 tablespoons for later.
5. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Place the fillets skin-side down in the skillet and sear for 3 minutes until the skin is crispy and golden.
7. Flip the fillets carefully and cook for another 2 minutes to lightly brown the other side.
8. Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the fish flakes easily with a fork.
9. Remove from the oven and brush the reserved miso glaze over the top of the fillets.
10. Garnish with thinly sliced scallions before serving.
Delight in the tender, melt-in-your-mouth texture of the sablefish, balanced by the rich umami of the miso and a subtle kick from the ginger. Serve it over steamed rice or with a side of sautéed greens to soak up every last drop of that glossy glaze—it’s a dish that’s as satisfying to eat as it is simple to make.
Pan-Seared Sablefish with Lemon Beurre Blanc
Dare we suggest that a restaurant-quality seafood dish could be your new weeknight hero? This pan-seared sablefish with lemon beurre blanc is here to prove that elegance doesn’t have to be complicated, and that a little butter (okay, a lot) makes everything better.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sablefish fillets – 2 (6 oz each)
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 1 tbsp
– Unsalted butter – ½ cup (1 stick)
– Dry white wine – ¼ cup
– Lemon juice – 2 tbsp
– Heavy cream – 2 tbsp
Instructions
1. Pat the sablefish fillets completely dry with paper towels. 2. Season both sides of the fillets evenly with 1 tsp of salt and ½ tsp of black pepper. 3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. 4. Place the fillets skin-side down in the hot skillet. 5. Cook without moving for 4-5 minutes until the skin is crispy and golden brown. 6. Gently flip the fillets using a spatula. 7. Cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. 8. Transfer the cooked fillets to a plate and tent loosely with foil. 9. Reduce the skillet heat to medium-low. 10. Pour ¼ cup of dry white wine into the skillet to deglaze, scraping up any browned bits with a wooden spoon for 1 minute. 11. Add 2 tbsp of lemon juice and 2 tbsp of heavy cream to the skillet, whisking to combine. 12. Cut ½ cup of unsalted butter into ½-inch cubes. 13. Whisk the butter cubes into the skillet one at a time, allowing each to melt fully before adding the next, until the sauce is smooth and emulsified. 14. Remove the skillet from the heat immediately. 15. Spoon the warm lemon beurre blanc sauce over the plated sablefish fillets.
Just imagine: the sablefish flakes into buttery, melt-in-your-mouth pieces, its richness perfectly cut by the bright, tangy sauce. Serve it over a bed of creamy mashed potatoes to soak up every last drop, or with simple steamed asparagus for a plate that looks (and tastes) straight from a bistro.
Grilled Sablefish with Citrus Herb Marinade
Aren’t you tired of the same old grilled salmon? Let’s shake things up with sablefish—the buttery, flaky cousin that’s about to become your new grill obsession. This citrus herb marinade is so bright and zesty, it’ll make your taste buds do a happy dance while you pretend you’re a fancy chef instead of someone who just remembered to defrost the fish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Sablefish fillets – 4 (6 oz each)
– Orange juice – ¼ cup
– Lemon juice – 2 tbsp
– Olive oil – 2 tbsp
– Fresh dill – 2 tbsp, chopped
– Garlic – 2 cloves, minced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. In a medium bowl, whisk together ¼ cup orange juice, 2 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp chopped fresh dill, 2 minced garlic cloves, 1 tsp salt, and ½ tsp black pepper until fully combined.
2. Place 4 sablefish fillets in a shallow dish or resealable bag, and pour the marinade over them, ensuring all sides are coated. Tip: For maximum flavor, let the fish marinate in the refrigerator for at least 30 minutes—up to 2 hours—but don’t overdo it, as the acidity can start to “cook” the fish.
3. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
4. Remove the sablefish from the marinade, letting any excess drip off, and discard the used marinade.
5. Place the fillets skin-side down on the preheated grill, and cook for 4–5 minutes without moving them to get nice grill marks. Tip: Resist the urge to peek too early; letting the fish sear undisturbed ensures it doesn’t fall apart.
6. Carefully flip the fillets using a spatula, and grill for another 3–4 minutes until the flesh is opaque and flakes easily with a fork. Tip: Check for doneness by inserting a fork into the thickest part—if it slides in smoothly, it’s ready.
7. Transfer the grilled sablefish to a serving platter, and let it rest for 2–3 minutes before serving.
Unbelievably tender and infused with zesty citrus, this sablefish flakes apart at the slightest touch, revealing a moist interior that’s perfectly balanced by the herbaceous marinade. Serve it over a bed of quinoa or with roasted veggies for a meal that feels gourmet without the fuss—just don’t be surprised if your guests ask for seconds before you’ve even sat down!
Blackened Sablefish Tacos with Mango Salsa
Nope, you haven’t accidentally stumbled into a fancy restaurant’s secret menu—you’re just about to make the most deliciously dramatic fish tacos of your life. Get ready for Blackened Sablefish Tacos with Mango Salsa, a dish that’s basically a flavor fiesta in a tortilla, guaranteed to make your taste buds do a happy dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Sablefish fillets – 1 lb
– Chili powder – 1 tbsp
– Cumin – 1 tsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Vegetable oil – 2 tbsp
– Corn tortillas – 8
– Mango – 1, diced
– Red onion – ¼ cup, finely chopped
– Cilantro – 2 tbsp, chopped
– Lime juice – 2 tbsp
Instructions
1. Pat the sablefish fillets completely dry with paper towels to ensure a crisp crust.
2. In a small bowl, combine the chili powder, cumin, garlic powder, and salt to make the blackening spice rub.
3. Rub the spice mixture evenly over all sides of the sablefish fillets.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the seasoned sablefish fillets in the hot skillet and cook for 4 minutes without moving them to develop a dark crust.
6. Flip the fillets carefully using a spatula and cook for another 3–4 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
7. Transfer the cooked sablefish to a plate and let it rest for 2 minutes to allow the juices to redistribute.
8. While the fish rests, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. In a medium bowl, combine the diced mango, chopped red onion, chopped cilantro, and lime juice to make the salsa, gently tossing to mix.
10. Flake the rested sablefish into large chunks using a fork.
11. Assemble each taco by placing a portion of flaked sablefish on a warm tortilla and topping it with a spoonful of mango salsa.
Zesty and vibrant, these tacos deliver a perfect contrast: the sablefish boasts a smoky, crispy exterior with tender, buttery flakes inside, while the mango salsa adds a sweet, tangy crunch. Serve them immediately with extra lime wedges for squeezing, or get creative by adding a drizzle of spicy crema or pairing with a chilled Mexican beer for the ultimate weeknight upgrade.
Maple Soy Glazed Sablefish
Settle in, food friends, because we’re about to turn a humble fish fillet into a sticky, sweet, and savory masterpiece that’ll have you questioning every other weeknight dinner. This maple soy glazed sablefish is the elegant, low-effort hero your table has been dreaming of, proving that fancy flavors don’t require a fancy degree.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sablefish fillets – 2 (6 oz each)
– Pure maple syrup – ¼ cup
– Soy sauce – 3 tbsp
– Rice vinegar – 1 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Sesame oil – 1 tsp
– Green onions – 2, sliced
– Sesame seeds – 1 tsp
Instructions
1. Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2. Pat the sablefish fillets completely dry with paper towels—this is your first pro tip: dry fish gets a much better sear and won’t steam in the oven.
3. Place the fillets skin-side down on the prepared baking sheet and season lightly with a pinch of salt.
4. In a small bowl, whisk together the maple syrup, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil until fully combined.
5. Spoon half of the maple soy glaze evenly over the top of each fish fillet, reserving the remaining glaze in the bowl.
6. Bake the glazed fish in the preheated oven for 12–14 minutes, or until the flesh is opaque and flakes easily with a fork. Tip number two: for extra caramelization, broil for the final 1–2 minutes, but watch it like a hawk to prevent burning!
7. While the fish bakes, pour the reserved glaze into a small saucepan and bring it to a simmer over medium heat.
8. Cook the glaze, stirring frequently, for 3–4 minutes until it thickens slightly to a syrup-like consistency—your third tip: it will continue to thicken as it cools, so don’t over-reduce it.
9. Remove the baked fish from the oven and transfer the fillets to serving plates.
10. Drizzle the reduced warm glaze over the fish, then garnish generously with the sliced green onions and a sprinkle of sesame seeds.
Perfectly cooked sablefish has a luxurious, buttery texture that melts under the glossy, lacquered glaze. The flavor is a brilliant dance of deep umami from the soy, sweet caramel notes from the maple, and a bright kick from the ginger and vinegar. Try serving it over a mound of fluffy jasmine rice to soak up every last drop of that incredible sauce.
Sablefish en Papillote with Asparagus and Tomatoes
Let’s be real—most of us aren’t hosting a Michelin-starred dinner party tonight, but that doesn’t mean dinner can’t feel fancy. This sablefish en papillote (that’s French for “in a parchment paper packet,” but you can just call it “magic”) with asparagus and tomatoes is your ticket to an impressive, no-fuss meal that basically cooks itself while you pretend you’ve been slaving away.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sablefish fillets – 2 (6 oz each)
– Asparagus – 1 bunch, trimmed
– Cherry tomatoes – 1 cup, halved
– Olive oil – 2 tbsp
– Lemon – 1, sliced
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut two large pieces of parchment paper, each about 12×16 inches.
3. Place one sablefish fillet in the center of each parchment piece.
4. Drizzle 1 tbsp of olive oil evenly over each fillet.
5. Sprinkle the minced garlic, salt, and black pepper evenly over the fillets.
6. Arrange half of the asparagus and cherry tomatoes around each fillet.
7. Top each fillet with 2-3 lemon slices.
8. Fold the parchment paper over the ingredients to create a half-moon shape.
9. Starting at one end, crimp and fold the edges tightly to seal the packet completely—tip: make sure it’s sealed well to trap steam for tender fish.
10. Place the packets on a baking sheet and bake at 400°F for 15 minutes.
11. Carefully open one packet to check doneness—the fish should flake easily with a fork and the vegetables should be tender.
12. Let the packets rest for 2 minutes before serving—tip: this allows the flavors to meld and prevents burning your fingers on the steam.
13. Serve the packets directly on plates, letting everyone open their own for a fun reveal.
14. Garnish with extra lemon slices if desired—tip: a squeeze of fresh lemon right before eating brightens the whole dish.
Buttery and flaky, the sablefish melts in your mouth while the asparagus and tomatoes add a juicy, vibrant crunch. Try serving it over a bed of quinoa or with crusty bread to soak up every last drop of the lemony, garlicky juices—it’s a showstopper that’ll have everyone thinking you’ve got a secret chef’s hat hidden somewhere.
Baked Sablefish with Garlic Butter and Herbs
Dare we say there’s a fish so buttery and tender it practically melts on the fork? Meet your new weeknight hero: baked sablefish, draped in a garlic-herb butter that’ll make you forget all about takeout. It’s the kind of dish that feels fancy but is secretly a breeze—perfect for when you want to impress without the stress.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
Sablefish fillets – 4 (6 oz each)
Unsalted butter – 4 tbsp
Garlic – 4 cloves
Fresh parsley – ¼ cup
Fresh thyme – 1 tbsp
Lemon – 1
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the sablefish fillets completely dry with paper towels to ensure a crisp skin (tip: this prevents steaming).
3. Mince the garlic cloves finely and chop the parsley and thyme leaves.
4. In a small saucepan over low heat, melt the butter, then stir in the minced garlic, cooking for 1–2 minutes until fragrant but not browned.
5. Remove the saucepan from heat and mix in the chopped parsley, thyme, juice from half the lemon, salt, and black pepper.
6. Place the sablefish fillets skin-side down on the prepared baking sheet.
7. Spoon the garlic-herb butter evenly over the top of each fillet, coating them thoroughly.
8. Bake in the preheated oven for 12–15 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (tip: use a meat thermometer for perfect doneness).
9. Remove from the oven and let rest for 3 minutes to allow the juices to redistribute.
10. Serve immediately, garnishing with remaining lemon slices (tip: squeeze fresh lemon juice over just before eating for a bright finish).
Buttery and flaky, this sablefish delivers a rich, melt-in-your-mouth texture with a punch of garlic and herbs that’s downright addictive. Try pairing it with a simple arugula salad or roasted veggies to soak up that glorious sauce—it’s a showstopper that’ll have everyone asking for seconds!
Sablefish Chowder with Corn and Bacon
You’re about to meet the coziest, creamiest, most bacon-kissed hug in a bowl you’ve ever slurped. Yes, we’re talking about a sablefish chowder that’s so rich and dreamy, it might just become your new winter weekend ritual. Forget the fancy fuss—this is comfort food with a gourmet wink, ready to warm you from the inside out.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Bacon – 4 slices
– Yellow onion – 1 medium, diced
– Yukon Gold potatoes – 1 lb, peeled and cubed
– Corn kernels – 1 cup (fresh or frozen)
– Whole milk – 2 cups
– Heavy cream – 1 cup
– Sablefish fillets – 1 lb, skin removed and cut into 1-inch chunks
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 2 sprigs
Instructions
1. Place a large pot or Dutch oven over medium heat and cook the bacon slices until crispy, about 5–7 minutes. (Tip: Don’t rush this—crispy bacon adds smoky depth and texture!)
2. Transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
3. Add the diced onion to the pot and sauté in the bacon fat until translucent and fragrant, about 3–4 minutes.
4. Stir in the cubed potatoes and corn kernels, cooking for another 2 minutes to lightly toast.
5. Pour in the whole milk and heavy cream, then add the salt, black pepper, and fresh thyme sprigs.
6. Bring the mixture to a gentle simmer over medium-low heat, then reduce to low and cook uncovered for 15 minutes, stirring occasionally, until the potatoes are fork-tender. (Tip: Keep the heat low to prevent the dairy from curdling—patience is key for that silky base!)
7. Gently fold in the sablefish chunks, ensuring they’re submerged in the liquid.
8. Cook for an additional 5–7 minutes, just until the fish is opaque and flakes easily with a fork. (Tip: Avoid overcooking the fish—it should be tender, not tough!)
9. Crumble the reserved bacon and stir half into the chowder, saving the rest for garnish.
10. Remove the pot from heat and discard the thyme sprigs.
Ridiculously creamy with pops of sweet corn and smoky bacon, this chowder boasts a velvety texture that clings to every spoonful. Serve it in deep bowls with extra bacon crumbles on top, or pair it with crusty bread for dipping—either way, it’s a flavor-packed bowl of comfort that’ll have everyone asking for seconds.
Roasted Sablefish with Teriyaki Glaze
Just when you thought fish couldn’t get any more fabulous, along swims this roasted sablefish with a teriyaki glaze that’ll make your taste buds do the cha-cha. It’s the kind of dish that looks fancy enough for a dinner party but is secretly so easy, you could probably make it while binge-watching your favorite show (no judgment here). Consider this your new go-to for when you want to impress without the stress.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Sablefish fillets – 4 (6 oz each)
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Rice vinegar – 1 tbsp
– Ginger – 1 tsp (grated)
– Garlic – 1 clove (minced)
– Sesame oil – 1 tsp
– Green onions – 2 (sliced)
– Sesame seeds – 1 tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the sablefish fillets dry with paper towels to ensure a crispy skin—this little trick prevents steaming!
3. Place the fillets skin-side down on the prepared baking sheet.
4. In a small saucepan over medium heat, combine the soy sauce, brown sugar, rice vinegar, ginger, garlic, and sesame oil.
5. Whisk the mixture constantly for 3-5 minutes until it thickens slightly into a glaze; don’t walk away or it might burn!
6. Brush half of the teriyaki glaze evenly over the top of each sablefish fillet.
7. Roast the fish in the preheated oven for 12-15 minutes, until the flesh flakes easily with a fork.
8. Remove the baking sheet from the oven and immediately brush the remaining glaze over the hot fillets for an extra glossy finish.
9. Sprinkle the sliced green onions and sesame seeds over the fish as a garnish.
So there you have it: tender, buttery sablefish with a sticky-sweet teriyaki crust that caramelizes into pure magic. Serve it over a bed of steamed rice to soak up every last drop of that glaze, or get creative by pairing it with crispy roasted veggies for a textural contrast that’ll have everyone asking for seconds.
Sablefish Ceviche with Avocado and Lime
Unbelievably, we’re about to make raw fish taste like a party in your mouth—no cooking required, just a little citrus magic and some serious chill time. This sablefish ceviche is the ultimate no-fuss, high-reward dish that’ll have you feeling like a gourmet chef with minimal effort, perfect for impressing guests or treating yourself to something fabulously fresh. Let’s dive into this zesty, creamy delight that’s basically summer on a plate, even if it’s snowing outside!
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– Sablefish fillet – 1 lb
– Lime juice – ½ cup
– Avocado – 1
– Red onion – ¼ cup
– Cilantro – 2 tbsp
– Salt – ½ tsp
– Jalapeño – 1
Instructions
1. Place the sablefish fillet on a cutting board and use a sharp knife to dice it into ½-inch cubes, discarding any skin or bones.
2. Transfer the diced sablefish to a non-reactive glass or ceramic bowl.
3. Pour the lime juice over the sablefish, ensuring all pieces are fully submerged to “cook” the fish in the acid.
4. Cover the bowl with plastic wrap and refrigerate for 20 minutes, until the fish turns opaque and firm—this is when the citrus works its magic, so don’t rush it!
5. While the fish marinates, dice the avocado into ½-inch pieces and finely chop the red onion, cilantro, and jalapeño (remove seeds for less heat if preferred).
6. After 20 minutes, remove the bowl from the refrigerator and drain off excess lime juice, leaving about 1 tablespoon in the bowl for flavor.
7. Gently fold in the diced avocado, red onion, cilantro, jalapeño, and salt until evenly combined—be careful not to mash the avocado to keep it chunky.
8. Taste and adjust seasoning if needed, but avoid overmixing to preserve the delicate texture of the fish.
9. Serve immediately in chilled bowls or glasses for a refreshing touch.
Kick back and savor this ceviche—it’s a creamy, tangy explosion with the buttery sablefish melting into the bright lime and smooth avocado, all punctuated by a hint of heat from the jalapeño. For a fun twist, scoop it onto crispy tortilla chips or serve it in martini glasses topped with extra cilantro for a fancy appetizer that’s as vibrant as it is delicious!
Smoked Sablefish Dip with Fresh Dill
Dare we say this smoked sablefish dip is the holiday party MVP? It’s the creamy, smoky, dill-kissed spread that’ll have your guests abandoning the cheese board faster than you can say “seconds, please!”
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Smoked sablefish – 8 oz
– Cream cheese – 8 oz
– Sour cream – ½ cup
– Fresh dill – ¼ cup, chopped
– Lemon juice – 2 tbsp
– Black pepper – ½ tsp
– Salt – ¼ tsp
Instructions
1. Remove the skin from 8 oz of smoked sablefish and flake the flesh into a medium bowl, discarding any bones.
2. In a separate bowl, combine 8 oz of cream cheese, ½ cup sour cream, 2 tbsp lemon juice, ¼ tsp salt, and ½ tsp black pepper.
3. Use a hand mixer on medium speed for 2 minutes until the mixture is smooth and creamy.
4. Gently fold the flaked sablefish and ¼ cup chopped fresh dill into the cream cheese mixture with a spatula.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld.
6. Transfer the dip to a serving dish and garnish with a sprig of fresh dill.
Oh, the texture is luxuriously creamy with delightful smoky flakes, while the dill adds a bright, herby punch that cuts through the richness. Serve it with crispy pita chips or crunchy cucumber slices for a refreshing contrast, or slather it on a bagel for the ultimate brunch upgrade—trust us, it’s a game-changer!
Sablefish Poke Bowl with Sesame Dressing
Alright, let’s get this bowl rolling! Sablefish, that buttery-rich cousin of black cod, is about to become your new poke obsession. Forget the usual tuna—this flaky, melt-in-your-mouth fish elevates the whole bowl from ‘lunch’ to ‘luxury,’ and the sesame dressing ties it all together with a nutty, savory punch.
Serving: 2 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– Sablefish fillets – 12 oz
– Soy sauce – ¼ cup
– Rice vinegar – 2 tbsp
– Sesame oil – 1 tbsp
– Honey – 1 tbsp
– Garlic – 1 clove, minced
– Ginger – 1 tsp, grated
– Cooked sushi rice – 2 cups
– Avocado – 1, sliced
– Cucumber – ½ cup, thinly sliced
– Scallions – 2, chopped
– Sesame seeds – 1 tbsp
Instructions
1. Pat the sablefish fillets dry with paper towels to ensure a crisp sear later.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger to make the dressing. Tip: Taste the dressing now—if it’s too salty, add a splash more rice vinegar to balance it.
3. Cut the sablefish into ½-inch cubes and place them in a medium bowl.
4. Pour half of the dressing over the fish cubes, gently tossing to coat evenly. Let it marinate in the refrigerator for 10 minutes. Tip: Don’t over-marinate, as the acid can start to ‘cook’ the fish and change its texture.
5. Heat a non-stick skillet over medium-high heat. Once hot, add the marinated sablefish cubes in a single layer.
6. Sear the fish for 1–2 minutes per side, until the edges are golden brown and the center is just opaque. Tip: Avoid overcrowding the pan—cook in batches if needed to get that perfect sear.
7. Divide the cooked sushi rice between two bowls.
8. Arrange the seared sablefish, avocado slices, and cucumber slices over the rice.
9. Drizzle the remaining dressing over the bowls.
10. Garnish with chopped scallions and sesame seeds.
Get ready for a flavor explosion! The sablefish is so tender it practically dissolves, while the sesame dressing adds a deep, savory note that clings to every grain of rice. For a fun twist, serve it with crispy nori strips on the side for scooping—it’s like a DIY sushi party in a bowl.
Steamed Sablefish with Shiitake Mushrooms
Picture this: you’re craving something fancy but don’t want to spend hours in the kitchen. Enter this steamed sablefish—it’s the culinary equivalent of putting on a silk robe; you feel luxurious with minimal effort. The shiitakes add an earthy, umami punch that makes your taste buds do a happy dance.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- Sablefish fillets – 2 (about 6 oz each)
- Fresh shiitake mushrooms – 4 oz
- Soy sauce – 2 tbsp
- Rice vinegar – 1 tbsp
- Sesame oil – 1 tsp
- Ginger – 1-inch piece
- Green onions – 2
- Water – ½ cup
Instructions
- Rinse the sablefish fillets under cold water and pat them completely dry with paper towels—this helps the seasoning stick better.
- Thinly slice the fresh shiitake mushrooms, discarding the tough stems.
- Peel the ginger and grate it finely using a microplane or the small holes of a box grater.
- Trim the green onions and slice them thinly on a diagonal, setting aside half for garnish.
- In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil until well combined.
- Place a steamer basket over a pot with the ½ cup of water, ensuring the water doesn’t touch the basket.
- Arrange the sablefish fillets in a single layer on a heatproof plate that fits inside the steamer.
- Scatter the sliced shiitake mushrooms and grated ginger evenly over the fish.
- Pour the soy sauce mixture over the fish and mushrooms.
- Bring the water in the pot to a boil over high heat, then reduce to a steady simmer.
- Carefully place the plate with the fish into the steamer, cover with a lid, and steam for 10–12 minutes, or until the fish flakes easily with a fork—check at 10 minutes to avoid overcooking.
- Remove the plate from the steamer using oven mitts, as it will be hot.
- Sprinkle the reserved sliced green onions over the top as a garnish.
Unbelievably tender, the fish melts in your mouth with a buttery richness, while the mushrooms soak up the savory sauce for a hearty bite. Serve it over a bed of fluffy jasmine rice to catch every last drop of that delicious broth, or get creative by wrapping it in lettuce leaves for a low-carb twist that’s just as satisfying.
Curry-Crusted Sablefish with Coconut Rice
Zesty, zippy, and downright dazzling—this curry-crusted sablefish with coconut rice is the holiday hero you didn’t know you needed, turning a simple weeknight into a flavor-packed fiesta without the fuss. Imagine flaky, buttery fish wearing a golden spice coat, lounging on a bed of creamy coconut rice that’s basically a tropical vacation in a bowl. Trust me, your taste buds will throw a party, and cleanup’s a breeze, leaving you more time for eggnog (or, you know, actual holiday cheer).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Sablefish fillets – 4 (6 oz each)
– Curry powder – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Jasmine rice – 1 cup
– Coconut milk – 1 (13.5 oz can)
– Water – ½ cup
– Cilantro – ¼ cup, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the sablefish fillets dry with paper towels to ensure a crisp crust.
3. In a small bowl, mix the curry powder, salt, and black pepper.
4. Rub the spice mixture evenly over both sides of each fillet, pressing gently to adhere.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Place the fillets in the skillet and sear for 2 minutes per side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the fish flakes easily with a fork.
8. While the fish bakes, rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
9. In a medium saucepan, combine the rice, coconut milk, and water, and bring to a boil over high heat.
10. Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
11. Remove the rice from heat, fluff with a fork, and stir in the chopped cilantro.
12. Serve the curry-crusted sablefish hot over the coconut rice.
Wondrously flaky and infused with warm spices, this dish offers a buttery texture that melts against the creamy, subtly sweet rice. For a creative twist, top it with a squeeze of lime or a sprinkle of toasted coconut to elevate those tropical vibes—perfect for impressing guests or just treating yourself to a mini escape.
Sablefish Benedict with Hollandaise Sauce
Sablefish Benedict with Hollandaise Sauce – because your brunch deserves to be as fancy as your weekend plans (or at least look that way). This dish swaps out the traditional Canadian bacon for buttery sablefish, creating a luxurious, melt-in-your-mouth experience that’ll make you feel like a culinary rockstar, even if you’re still in your pajamas.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Sablefish fillets – 2 (6 oz each)
– English muffins – 2, split
– Eggs – 4 large
– Unsalted butter – ½ cup (1 stick)
– Egg yolks – 3 large
– Lemon juice – 1 tbsp
– Salt – ½ tsp
– White vinegar – 1 tbsp
– Water – 1 tbsp
Instructions
1. Preheat your oven to 200°F and place a baking sheet inside to keep cooked components warm.
2. Bring a medium saucepan of water to a gentle simmer (around 180°F) for poaching eggs.
3. Season the sablefish fillets with ¼ tsp salt on both sides.
4. Heat a non-stick skillet over medium heat, add 1 tbsp butter, and cook the sablefish for 4 minutes per side until the internal temperature reaches 145°F and the flesh flakes easily.
5. Transfer the cooked sablefish to the warm oven.
6. Toast the split English muffins in a toaster or under a broiler for 2–3 minutes until golden brown, then place them on the warm baking sheet.
7. Add the white vinegar to the simmering water, crack each of the 4 eggs into a small bowl, and gently slide them into the water to poach for 3 minutes until the whites are set but the yolks remain runny.
8. Remove the poached eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess water.
9. For the hollandaise sauce, combine the 3 egg yolks, 1 tbsp lemon juice, and ¼ tsp salt in a blender.
10. Melt the remaining butter in a small saucepan over low heat until it’s hot and bubbling (about 180°F).
11. With the blender running on low speed, slowly drizzle the hot butter into the egg yolk mixture until the sauce thickens and emulsifies, about 30 seconds. Tip: If the sauce is too thick, blend in 1 tbsp of warm water to adjust consistency.
12. To assemble, place one toasted English muffin half on each plate, top with a sablefish fillet, then a poached egg, and generously spoon the hollandaise sauce over the top.
13. Serve immediately while everything is warm. Tip: For extra flair, garnish with a sprinkle of paprika or chopped chives.
Just imagine cutting into that perfectly poached egg—the yolk cascades over the flaky, rich sablefish, mingling with the velvety hollandaise in a symphony of brunch bliss. The English muffin provides a satisfying crunch that contrasts beautifully with the tender fish and creamy sauce. For a playful twist, try serving it with a side of crispy hash browns or a light arugula salad to balance the indulgence.
Sablefish Gravlax with Mustard Sauce
Ever wondered what happens when a fancy fish decides to take a spa day in your fridge? Enter sablefish gravlax—a buttery, melt-in-your-mouth delicacy that’s basically the fish version of a luxurious nap, cured to perfection and ready to make your brunch or appetizer spread feel like a five-star affair. It’s surprisingly simple to whip up, and with a zesty mustard sauce that packs a punch, you’ll be the hero of your next gathering without breaking a sweat (or your budget).
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Sablefish fillet – 1 lb
– Kosher salt – ¼ cup
– Granulated sugar – ¼ cup
– Fresh dill – ¼ cup, chopped
– Whole-grain mustard – 2 tbsp
– Dijon mustard – 1 tbsp
– Honey – 1 tbsp
– Lemon juice – 1 tbsp
– Olive oil – 2 tbsp
Instructions
1. Pat the sablefish fillet dry with paper towels to remove any excess moisture, which helps the cure adhere better.
2. In a small bowl, mix the kosher salt and granulated sugar together until fully combined to create the curing blend.
3. Rub the salt-sugar mixture evenly over all sides of the sablefish fillet, coating it thoroughly for an even cure.
4. Sprinkle the chopped fresh dill over the top of the fillet, pressing it gently into the cure to infuse flavor.
5. Wrap the fillet tightly in plastic wrap, ensuring no air pockets remain to prevent spoilage.
6. Place the wrapped fillet on a plate or tray and refrigerate it for 48 hours, flipping it over once at the 24-hour mark to cure uniformly.
7. After 48 hours, unwrap the fillet and rinse it under cold water to remove the excess cure, then pat it dry with paper towels.
8. Slice the gravlax thinly against the grain at a 45-degree angle for tender, elegant pieces that are easy to serve.
9. In a separate bowl, whisk together the whole-grain mustard, Dijon mustard, honey, lemon juice, and olive oil until smooth and emulsified to create the sauce.
10. Serve the sliced gravlax immediately with the mustard sauce on the side for dipping or drizzling.
Just imagine that silky, velvety texture giving way to a rich, slightly sweet flavor with a hint of dill—it’s like a party in your mouth where everyone’s invited! For a creative twist, layer it on crisp crackers with a dollop of sauce or toss it into a fresh salad for an unexpected upgrade that’ll have your guests begging for the recipe.
Sablefish Risotto with Peas and Lemon
Brace yourself for a dish that’s about to make your taste buds do a happy dance—this sablefish risotto is the creamy, dreamy comfort food you didn’t know you needed, with peas and lemon adding a fresh, zesty kick that’ll have you forgetting all about that leftover pizza in the fridge. It’s the perfect cozy yet elegant meal for when you want to impress without the stress, and trust me, your kitchen will smell absolutely divine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Arborio rice – 1½ cups
– Sablefish fillets – 1 lb
– Chicken broth – 4 cups
– White wine – ½ cup
– Shallot – 1, minced
– Garlic – 2 cloves, minced
– Butter – 4 tbsp
– Parmesan cheese – ½ cup, grated
– Peas – 1 cup
– Lemon – 1, zested and juiced
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. In a large saucepan, heat the chicken broth over medium heat until it simmers, then reduce to low to keep warm—this helps the risotto cook evenly without shocking the rice.
2. Pat the sablefish fillets dry with paper towels, season both sides with ½ tsp salt and ¼ tsp black pepper, and set aside.
3. In a large skillet, heat 1 tbsp olive oil over medium-high heat, then sear the sablefish for 3–4 minutes per side until golden brown and flaky; remove from the skillet and set aside.
4. In the same skillet, melt 2 tbsp butter over medium heat, add the minced shallot and garlic, and sauté for 2–3 minutes until fragrant and softened.
5. Add the Arborio rice to the skillet and toast for 1–2 minutes, stirring constantly, until the grains are lightly translucent around the edges—this enhances their nutty flavor.
6. Pour in the white wine and cook, stirring, until fully absorbed, about 2 minutes.
7. Ladle in 1 cup of the warm chicken broth and stir continuously until absorbed, repeating this process, adding broth 1 cup at a time, for 18–20 minutes total until the rice is al dente and creamy.
8. Stir in the peas, lemon zest, and lemon juice, and cook for 2 more minutes until the peas are tender and bright green.
9. Remove the skillet from heat, stir in the remaining 2 tbsp butter and grated Parmesan cheese until melted and combined.
10. Flake the cooked sablefish into large chunks and gently fold into the risotto.
11. Season with the remaining ½ tsp salt and ¼ tsp black pepper, then serve immediately.
Oh, the magic happens when that creamy risotto meets the buttery, flaky sablefish—each bite is a luxurious blend of rich textures with a bright pop from the peas and lemon. For a fun twist, top it with extra lemon zest or a drizzle of olive oil, and watch it disappear faster than you can say “seconds, please!”
Butter-Poached Sablefish with Fennel Puree
Kick your weeknight dinner game up a notch with this buttery, melt-in-your-mouth sablefish that’s so tender it practically whispers sweet nothings to your fork. Paired with a silky fennel puree, it’s the kind of fancy-feeling dish that’ll make you feel like a culinary wizard without requiring a magic wand—just a bit of patience and a whole lot of butter.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Sablefish fillets – 2 (6 oz each)
– Unsalted butter – 1 cup
– Fennel bulb – 1 large
– Heavy cream – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lemon – 1
Instructions
1. Trim and core the fennel bulb, then chop it into 1-inch pieces.
2. Place the fennel in a saucepan, add enough water to cover, and bring to a boil over high heat.
3. Reduce heat to medium, cover, and simmer for 15 minutes until the fennel is fork-tender.
4. Drain the fennel thoroughly, then transfer it to a blender.
5. Add the heavy cream, ¼ tsp salt, and ¼ tsp black pepper to the blender.
6. Blend on high speed for 1 minute until completely smooth, scraping down the sides as needed. Tip: For an extra-silky puree, strain it through a fine-mesh sieve after blending.
7. Pat the sablefish fillets dry with paper towels and season both sides with the remaining ¼ tsp salt.
8. In a large skillet, melt the unsalted butter over low heat until it reaches 140°F, using a thermometer to check. Tip: Keep the heat low to avoid browning the butter—this ensures a gentle poach.
9. Add the sablefish fillets to the skillet, skin-side up, and poach for 8–10 minutes, spooning butter over them occasionally.
10. Flip the fillets carefully and poach for another 3–5 minutes until the fish flakes easily with a fork. Tip: Don’t overcrowd the skillet; cook in batches if needed to maintain the temperature.
11. Remove the fish from the skillet and let it rest on a plate for 2 minutes.
12. Zest and juice the lemon, then drizzle the juice over the fish just before serving.
Zesty and luxurious, this dish delivers a velvety puree that contrasts beautifully with the flaky, buttery fish—try serving it over a bed of crispy roasted potatoes for a textural surprise that’ll have everyone asking for seconds.
Summary
Mouthwatering sablefish recipes await! This collection offers 18 delicious ways to enjoy this versatile seafood, from simple weeknight meals to impressive dinner party dishes. We hope you’ll try a recipe or two, leave a comment with your favorite, and share this roundup on Pinterest to inspire fellow seafood lovers. Happy cooking!
