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
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