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  1. Triple-Citrus Ginger Sablefish

Triple-Citrus Ginger Sablefish

Rebecca Katz

One Vital Choice customer called wild Alaskan sablefish "the chocolate of fish", for good reason. Its ravishing richness stems from the ample body fat that sablefish (also known as black cod or butterfish) 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!

Triple-Citrus Ginger Sablefish

Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 52 minutes
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Ingredients

  • 4 Vital Choice sablefish portions (4 ounces each), bones removed
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed lemon juice
  • Zest of 1 orange
  • Zest of 1 lemon
  • 1/2 teaspoon minced fresh ginger
  • Pinch of cayenne
  • 1/2 teaspoon sea salt
  • 1 teaspoon Dijon mustard
  • Fresh flat-leaf parsley and mint, coarsely chopped (garnish)

Instructions

  1. Whisk together the orange juice, lime juice, lemon juice, olive oil, orange zest, lemon zest, ginger and cayenne in a small bowl or glass measuring cup.
  2. Place the sablefish in a baking dish and season each piece with 1/8 teaspoon of the salt. Pour half of the orange juice mixture over the sablefish and turn to coat well. Cover and marinate in the refrigerator for 30 minutes.
  3. Preheat the oven to 400°F.
  4. Remove the sablefish from the refrigerator, uncover, and add 2 tablespoons of water to the bottom of the dish. Bake just until the fillets are tender and an instant-read thermometer inserted into the center of each fillet registers 137°F; it will take 10 to 12 minutes, depending on the thickness of the fillets.
  5. Meanwhile, combine the remaining orange juice mixture and the mustard in a small saucepan over medium heat and simmer until the liquid is reduced by half.
  6. Pour the reduction over the fillets, sprinkle with the parsley and mint, and serve immediately.
Serves: Serves 4