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In the Kitchen with Vital Choice

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Grilled or Broiled Sablefish with Cucumber Salad
Luscious grilled or broiled sablefish pairs perfectly with a quick-pickled, summery cucumber salad.

Grilled or Broiled Sablefish with Cucumber Salad

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

(Click here to learn more about me, below.)

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

Summer is the perfect time to avoid the heat of the kitchen by enjoying a quick grilled fish paired with a no-cook salad.

I’m taking advantage of the abundant fresh cucumbers to create a quick-pickled dish that’s an ideal counterpoint to the lusciousness of Vital Choice Alaskan Sablefish (also known as black cod).

If you’re new to sablefish, you’re in for a real treat. Because sablefish reside in very deep, cold waters, they accumulate greater fat reserves (and therefore more omega-3 fatty acids) than any other white fish, making it incredibly luscious.

Because sablefish has about as much fat as king salmon, it resists dry out while cooking. That feature, plus the skin left on one side makes a fish that's great for grilling — just don’t overcook it!

Of course, you can broil the fish instead of grilling, with delicious results.

A few notes for the cook
First, a note about bones: Vital Choice Alaskan Sablefish portions may contain some, so please be mindful of this.

To accompany the delightful texture and flavor of sablefish, I’ve created a very simple, no-cook, quick-pickled cucumber salad ideal for summer. However, if garden cucumbers aren’t in season, just use half of an English cucumber.

Recipes for quick-pickled salads abound, and most of them include a little (to a lot) of added sugar. In my opinion, this salad needs no sweetener. However, if you have a bit more of a sweet tooth, feel free to add a tablespoon or so of sugar or local honey.

Lastly, I used purple scallions and fresh microgreens (baby kale, radish and arugula) from my local organic farm share, which can be hard to find at the grocer. Feel free to substitute red onion for the scallions, and any fresh sprout or green as a garnish.


Grilled Sablefish with Cucumber Salad
Serves 2


  1. Combine thinly sliced cucumbers and red scallions (or red onions) in a glass bowl (preferably with a lid).
  2. Add rice wine vinegar, lemon juice and a pinch of salt and stir to combine. Cover and refrigerate for at least 15 minutes.
  3. Preheat the grill (or broiler) to medium heat. Brush the the sablefish portions with olive oil and season with salt and pepper.
  4. Grill (or broil) sablefish skin side up first, just until the flesh easily detaches from the grates (or broiler pan), about 2-3 minutes. Turn the fish skin side down and grill (or broil) an additional 2-3 minutes until just opaque.
  5. Using a slotted spoon, top each portion with half of the cucumber salad. Briefly toss the microgreens in the remaining cucumber dressing, then garnish each plate with ¼ cup greens.
  6. Serve immediately.

A Note from Michelle

Like you, I have a passion for beautiful-yet-healthy food that’s easy to prepare. 

While I do love making the occasional "fancy” dinner, most of the time I’m short on time and have a house full of hungry people who want to eat NOW.

I’m not a professional chef – just a busy mom who loves to cook and who’s focused on that intersection of healthy and delicious.

I want this series to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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