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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