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Thyme-Crusted Alaskan Sablefish
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One customer called our wild Alaskan Sablefish “the chocolate of fish,” for good reason!
 
Its ravishing richness stems from the ample body fat that Sablefish—also, but inaccurately, called black cod—accumulate to survive their frigid, deep-water environments.
 
Sablefish is very high in omega-3s, with each 4 oz portion averaging a whopping 1.6 grams—more than most wild Salmon!
 

Thyme-Crusted Alaskan Sablefish
Prep Time 25 minutes
Cook Time 30 minutes
Serves 8
 
8 (4 oz each) Alaskan Sablefish fillets, skin removed
6 Tablespoons soy sauce
3 Tablespoons sugar
 
For the Braised Red Onions
6 ounces bacon, diced
3 large red onions, peeled, halved, and sliced from root to tip
3/4 cup dry white wine or vermouth
2 Tablespoons soy sauce
2 teaspoons coarsely chopped thyme leaves
1-1/2 Tablespoons dark brown sugar
3 Tablespoons red wine vinegar
 
For the Crust
3/4 cup panko (Japanese bread crumbs) or fresh bread crumbs
1/4 cup chopped parsley
1 Tablespoon chopped thyme leaves
3 Tablespoons melted butter
 
  • Remove any bones that may remain in the fillets and cut the fish into 8 equal portions. Mix the soy sauce and sugar in a re-sealable plastic bag and add the fillets. Seal the bag and turn it several times to evenly distribute the marinade; refrigerate for at least 4 hours (24 hours maximum).
Meanwhile, make the braised red onions:
  • Cook the bacon in a large saucepan until it renders and begins to crisp. Pour off half the fat. Add the red onions to the pan along with the wine, soy sauce, thyme, brown sugar and vinegar. 
  • Cook over medium heat, stirring occasionally, until all the liquid boils away and the onions are tender, about 15 minutes. 
  • The onions can be refrigerated until you are ready to bake the fish.
Toss the panko or bread crumbs with the parsley, thyme and melted butter in a mixing bowl.
 
When ready to assemble, preheat the oven to 350 F. 
  • Reheat the braised onions in a saucepan and spread them out in a large shallow baking dish. Lift the fish fillets from the marinade and arrange them on top of the onions, skinned side down. 
  • Top each fillet with an even coating of the crust mixture, gently patting it on with your fingertips. 
  • Bake for 25 to 30 minutes, or just until the fish flakes apart slightly when nudged with your finger and the interior is no longer translucent. 
  • Turn the broiler to high and broil until the crust is golden brown. Remove from heat and let stand 5 minutes. Serve with mashed or roasted winter squash, or braised winter kale.

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