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  1. Sablefish Teriyaki with Vibrant Vegetables
Sablefish Teriyaki with Vibrant Vegetables

Sablefish Teriyaki with Vibrant Vegetables

Also known as "black cod", sablefish is ridiculously rich, with loads of omega-3s. Cook's Tip: Serve with bowls of steamed jasmine rice on the side. Recipe courtesy of the Alaska Seafood Marketing Institute.

Sablefish Teriyaki with Vibrant Vegetables

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
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Ingredients

  • 4 Vital Choice Alaskan sablefish fillet portions (4 ounces each), thawed
  • 1 tablespoon Vital Choice extra-virgin olive oil
  • 1/2 cup teriyaki sauce
  • 2 teaspoons minced fresh garlic
  • 2 Tablespoons Riesling or mirin (rice wine)
  • 1 small red bell pepper, cut in thin strips
  • 4 green onions, cut in 3-inch pieces
  • 1 large carrot, cut in julienne (matchstick) pieces
  • 2 tablespoons fresh lemon juice
  • Lemon wedges and toasted sesame seeds, for garnish

Instructions

  1. Have all ingredients ready before beginning. Rinse any ice glaze from frozen Alaskan sablefish under cold water; pat dry with paper towel.
  2. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of sablefish with oil. Place sablefish in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
  3. Add teriyaki sauce and wine or mirin and cook 2 minutes more; sauce will boil up.
  4. Turn fillets over, add garlic and cook for 2 minutes. 
  5. Add wine, bell pepper, green onions and carrot. Cover pan tightly and reduce heat to medium. Continue to cook an additional 3 to 4 minutes or until fish is opaque throughout. Sprinkle with lemon juice.
  6. To serve, top fish with vegetables and sauce; garnish with lemon wedges and toasted sesame seeds, if desired.
Serves: Serves 4