Sautéed Sable Fish with Ginger-Soy Glaze

Sablefish is an extremely flavorful fish that is widely considered a delicacy in Japan. An excellent alternative to Chilean sea bass, a simplistic preparation method, really accents the rich, buttery flavor, and texture. With its beautiful snow-white fillet and perfect flake, sablefish is a premium whitefish choice for sautéing, poaching, or roasting. Season with salt, pepper, and favorite herbs, then sprinkle with lemon juice and bake, or marinate it and choose to grill or broil it. Sablefish is rich in omega-3 fatty acids, yielding a fish that is an excellent source of high-quality protein.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine first 7 ingredients in an 11 x 7-inch baking dish. Add sablefish, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes.

Step 2

Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper.

Step 3

Heat a large nonstick skillet or sauté pan over medium-high heat.

Step 4

Add canola oil and lay fish in pan, skin side up.

Step 5

Cook 5 minutes on each side or until lightly browned and to desired degree of doneness.

Step 6

Deglaze pan with marinade. Bring to a boil and cook 7 minutes, or until the marinade is thick enough to coat the back of a spoon.

Step 7

Place the ramen noodles on dish and place fillet on top of the bed of ramen. Brush fish with glaze and garnish with sliced green onions.