Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
East West Glazed Sablefish Print Email


Alaska Sablefish fillets
East West Sweet Ginger Teriyaki Marinade & Dipping Sauce, to taste
Sesame seeds
Minced green onion
Steamed white rice
Lemon wedges

Marinate sablefish fillets in a plastic bag with East West Teriyaki, refrigerated, for at least 30 minutes and up to 4 hours depending on taste. Turn bag to marinate evenly. Preheat oven to 450 degrees and place a rack in the top 1/4 of the oven - or prepare a medium to hot indirect grill.

Oven: Cover a sheet pan in parchment paper and add marinated fillets, well spaced. Roast in the top of a fully preheated oven with the convection fan on, if available. Cook until the fish flakes easily – 10-15 minutes, depending on conditions - can be broiled for extra browning.

Grill: Brush clean and oil preheated grates and immediately add filets, browning over direct heat. Transfer to indirect heat and cook to 140 -150 degrees internal.

Meanwhile, toast sesame seeds in a hot pan, set aside. If desired, reduce leftover marinade as a serving sauce – great with fresh lemon (optional).

Serve sablefish over rice with a sprinkle of green onion and sesame seeds, dipping sauce on the side. – Chef Mick
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