Soy and Honey Glazed Wild Sablefish
Ingredients:
2 packages of Sea Crave Wild Sablefish portions
1/3 cup (75 ml) soy sauce
3 Tbsp (45 ml) honey
3 Tbsp (45 ml) unseasoned rice vinegar
1½ Tbsp (21 ml) mirin
1½ Tbsp (21 ml) sesame oil
1½ tsp (7 ml) grated ginger
2 large garlic cloves, minced
½ tsp (2 ml) hot red pepper flakes
2 Tbsp (30 ml) vegetable oil, divided
8 – 10 cremini mushrooms, trimmed and cut into ¼ inch (0.5 cm) slices
½ red pepper, seeded and cut into thin strips
6 baby bok choy, cut in half lengthwise
Cooked rice, to serve
2 Tbsp (30 ml) finely chopped chives, for garnish
Black and white sesame seeds, for garnish
How To Make It:
Pat Sea Crave wild sablefish portions dry using paper towel before placing in a baking dish just big enough to hold all sablefish portions in a single layer. Set aside.
In a medium bowl whisk together soy sauce, honey, rice vinegar, mirin, sesame oil, grated ginger, minced garlic and red pepper flakes. Pour marinade over sablefish and set aside at room temperature, flipping fillets over once or twice, for at least 15 minutes and up to 30 minutes.
Warm 1 tbsp (15 ml) oil in a large, heavy bottomed frying pan over medium high heat. Remove sablefish from marinade and pat dry with paper towel. Reserve marinade. Working in batches if necessary so as not to overcrowd frying pan, carefully lay fish in frying pan skin side down. Reduce heat to medium and cook for 1 to 2 minutes or until a golden crust forms on sablefish skin. Flip sablefish portions over and cook for another 3 to 4 minutes until center of fish is opaque and flakes easily. Flip sablefish once again skin side down and add in about half of reserved marinade to frying pan. Let marinade come to a hard simmer and, using a large spoon, baste each fillet with reduced marinade for about 1 minute. Transfer glazed sablefish to a plate and set aside.
Wipe out frying pan and warm remaining 1 tbsp (15 ml) oil over medium high heat. Add mushrooms and sauté until starting to brown, about 2 minutes. Add red pepper and continue to sauté for another 2 to 3 minutes. Scoop vegetables into a bowl and set aside. To hot frying pan add baby bok choy halves and sauté until starting to caramelize and are crisp tender, about another 2 to 3 minutes.
To serve, divide rice among serving plates. Top with a portion of sautéed vegetables and a glazed sablefish fillet. Garnish with chives and sesame seeds. Serve immediately
Serves 4