Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Pan Seared Sablefish with Sesame Soy Glaze Print Email


Also great with barramundi, salmon, or another boneless, sustainable fish fillet.

½ cup Kim's or East West Teriyaki
-or-
1/4 cup soy sauce
2 tablespoons sesame oil
2 teaspoons rice vinegar
2 tablespoons honey

2 tablespoons olive oil
4 sablefish (black cod) fillets, skin intact
pinches of ground white or Sichuan / Sansho pepper (optional)
1/4 cup sesame seeds, toasted lightly (optional)
minced green onion

If using prepared teriyaki, skip to next step. In a small bowl whisk together the soy sauce, sesame oil, rice vinegar and honey. Pour the liquids into a small pan and bring to a low boil. Allow them to boil, stirring periodically, until thickened, about 3 to 5 minutes. Remove from heat and set aside.

Place the olive oil in a large skillet and heat over high. Lay the fillets skin-side down in the skillet. Sprinkle with scant pinches of pepper, if using. Cook until the skin crisps and the meat turns opaque, about 7 minutes. Drizzle half of the soy-sesame glaze over the fillets and cook for another minute. Remove the sablefish from the pan, place each fillet skin-side down on a plate and spoon the remaining sauce over each. Sprinkle with toasted sesame seeds and minced green onions
and serve immediately.

Serves 4 - adapted from Kathy Hunt

Search Site
 

only search Tony's Market
Holiday Gift Baskets
Reheating Instructions - Tony
Tony