Memorial Day is the time for parades, respectful reflection, and savory, smoky celebrations.
On May 30, those of us who live north of the Sunbelt will mark the official kick-off of a summer-long barbecue bonanza. To celebrate liberation from stuffy kitchens, and in anticipation of dozens of grilled dinners to come, we bring you this recipe for your holiday feast.
Spicy Grilled Alaskan Sablefish
This zesty recipe comes to us courtesy of the Alaska Seafood Marketing Institute. Here’s a bit of food lore trivia for you: Like ketchup—which is a radically Anglicized version of a Chinese fish-based sauce called ko-tsiap—Worcestershire sauce is an Anglicized version of an Indian tamarind sauce. So, you can think of this recipe as an Anglo-Asian culinary hybrid, perfect for celebrating an all-American melting pot holiday.
Serves 6 to 8
1/2 cup tomato sauce
2 tablespoon green onion, minced
1 tablespoon parsley, minced
1/2 teaspoon Worcestershire sauce
dash of sugar
1 tablespoon oil
2 teaspoon lemon juice
- Combine tomato sauce, onion, parsley, Worcestershire sauce, pepper, basil and sugar in saucepan. Cook and stir 5 minutes.
- Mix oil and lemon juice and brush on fish.
- Place sablefish portions on hot grill (for ease of handling, grill fish portions on foil or in a metal grilling basket.).
- Baste sablefish portions with tomato mixture and continue cooking until it flakes easily when tested with a fork. Allow 10 minutes total cooking time per inch of thickness measured at its thickest part.
- Thoroughly heat remaining tomato mixture; serve with sablefish.