sablefish

Pan Seared Sablefish (Black Cod) with White Wine Tomatoes

grape tomatoes

shallot,

garlic clove,

white wine

chicken broth

fresh thyme, minced

sablefish,

salt

garlic powder

pepper

avocado oil

Rinse each piece of fish with cold water,...

Rinse each piece of fish with cold water, then pat fish dry with a paper towel to remove excess moisture.

Season both sides of the fish with salt,...

Season both sides of the fish with salt, black pepper and garlic powder. Allow fish fillets to come to room temperature (about 20 minutes), if time allows.

Add 2 teaspoons of avocado oil to large...

Add 2 teaspoons of avocado oil to large nonstick skillet. Heat oil on medium-high heat.

Add fish fillets skin-side down to pan and...

Add fish fillets skin-side down to pan and sear for 4-5 minutes until skin crisps and turns golden brown.

Carefully flip the fish and sear for 2-3...

Carefully flip the fish and sear for 2-3 minutes on the fleshy side of the filet.

Remove fish from skillet and allow to rest...

Remove fish from skillet and allow to rest on a plate.

To the same skillet, add 1 teaspoon of...

To the same skillet, add 1 teaspoon of oil and adjust burner to medium heat.

As the oil heats, scrape the bottom of...

As the oil heats, scrape the bottom of the pan to remove any remaining bits of fish. 

Add grape tomatoes and shallots to skillet. Sauté...

Add grape tomatoes and shallots to skillet. Sauté for 2-3 minutes until tomatoes begin to soften. You may want to prick the larger tomatoes with a fork to help speed their cooking time.

Add garlic and sauté for an additional 30...

Add garlic and sauté for an additional 30 seconds. Watch the garlic. It should not burn. If it is starting to turn brown, move quickly to the next step. 

Add white wine and chicken broth to the...

Add white wine and chicken broth to the skillet. Scrape the bottom of the pan again to loosen any bits that are stuck. Allow the liquid to come to a simmer. 

Simmer for 5-7 minutes, or until the sauce...

Simmer for 5-7 minutes, or until the sauce has reduced by at least a half and the tomatoes are wilted. Add fresh herbs right before serving.

To serve, you can pour the grape tomatoes...

To serve, you can pour the grape tomatoes and white wine reduction directly over the fish or serve it on the side. If serving the tomatoes on the side, spoon a bit of the white wine sauce over the fish before serving. 

Sauteed Sablefish with Ginger-Soy Glaze

(5- to 6-ounce) sablefish (black cod) fillets

Tbsp honey

Combine first 7 ingredients in an 11 x 7-inch baking dish. Add sablefish, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes.

Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or sautÃ© pan over medium-high heat. Add canola oil and lay fish in pan, skin side up. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness.

While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon.

To assemble: Place the ramen noodles on dish and place fillet on top of the bed of ramen. Brush fish with glaze and garnish with sliced green onions.

Roasted Whole Sablefish (Black Cod)

Whole sablefish (black cod)

white miso paste

mirin

sake wine

lemon

mayonnaise

salt and pepper (to taste)

Preheat oven to 300F

Using a butter knife or the back of a stiff knife, place fish on flat surface and scale by pushing the knife against the grain.  The scales should fly off the fish and may be a bit muddy.  Rinse well under cold water.

Clean the fish by pressing down on the side of the fish, make a slit along the belly and remove the soft innards and discard.

Lay the sablefish onto a parchment laid baking sheet.

In a small bowl, mix the miso paste, mirin and sake or white wine.

Using a brush, generously brush the miso mixture into the cavity in the fish.

Generously brush the miso mixture onto the exterior skin of the fish.

Place fish into oven and bake for 20-30 minutes or until internal temperature reaches 135F.

Remove from oven and serve immediately with salt and pepper, lemon and japanese mayonnaise. (It can be difficult to move onto a serving platter if the sablefish is large.  This was &gt;5lbs)  Serving on baking sheet is not pretty, but functional.

The air fryer miso cod has the perfect balance of sweet and savory with succulent and buttery meat.

Air Fryer Miso Cod

black cod fillets

white miso

sake

brown sugar

Jasmine rice

pickled radish

Persian cucumber,

radishes,

water

white rice vinegar

sugar

Pat the cod fillets dry with paper towel.

In a lidded container, whisk miso, mirin, sake, sugar, and salt until well combined.

Add the cod fillets to the miso marinade and leave in the fridge for at least 24 hours and up to 72 hours.

When ready to cook the miso cod, spray the bottom of the air fryer basket with the olive oil spray.

Put a piece of foil underneath the fish and carefully lower it into the basket of the air fryer.

Attach the air fryer lid. Press the Air Fry button and set the temperature for 375 degrees F for 10 minutes then press Start.

Remove cod from the basket immediately or it will continue to cook. Discard foil and transfer fish to a serving plate.

Serve immediately with rice, fresh cucumber, and pickled radish.

To make the pickled juice, in a medium sauce bowl, whisk vinegar, water, and sugar until dissolved. Add the sliced radish to one bowl and the onion to the second bowl. Let them pickle for 2 hours.

Pickled Radishes

This is as close as I've gotten to that classic Jewish deli style "smoked sable" recipe. Basically it's a dry cure and a light smoke, with the addition of some honey for sweetness and then that paprika that's so distinctive. Fresh or frozen sablefish (black cod) fillets are becoming more and more available. My local Whole Foods carries them frozen, and I've even seen whole black cod sold fresh. If you can't get sablefish, other fish you might try this recipe on would be bluefish and mackerel, especially Spanish mackerel. The meat will be quite different, but this method responds well to oily fish like these.

Smoked Sablefish or Black Cod

sablefish fillets, (skin on)

Honey for glazing the fish

Sweet paprika

Mix the salt, sugar and garlic powder in a bowl. Pour on a healthy layer of the mix into a lidded plastic tub that will hold the fish. I cut the fillets into pieces I imagine I will want to serve, so about 2 to 3 per side of a large sablefish, probably just two pieces per side with a typically sized black cod. Set the fish skin side down on the salt. Now use the remaining salt mix to massage into the meat of the fish. You want it covered with as much salt as the fish can hold. Cover the container and set in the fridge for however many hours as the fish weighs.

Remove the sablefish and rinse it briefly under cool water. Pat it dry. Set it back in the fridge, this time uncovered, overnight.

The next day, get your smoker ready. I prefer alder wood for fish, but any mild wood will do. Oak is nice, as is beech or maple or a fruit wood. Smoke the sablefish at about 160ºF for 2 to 3 hours. You want the fish cooked through, but just barely.

After the first hour of smoking, paint the fish with honey. Repeat this every hour.

When the sablefish is ready, move it to a cooling rack and paint it with the honey one last time. Let it cool at room temperature for about an hour. When it has cooled, use tweezers to pull out all the pin bones running down the center of the fish. They should slide out easily. Now dust the top of the sablefish with the paprika. Let this sink in for about 30 minutes, then put the fish in the fridge. You can serve it now, or when chilled. If you want to package it up to store it long-term, wait a day before vacuum sealing it -- this will let the paprika set on the fish.

Followed directions, made on my Ninja with PitBoss apple blend pellets. This was amazingly delicious.  Texture was perfect at 145°.

sable at the local Jewish deli is prohibitively expenses. I eyed some black cod at Costco and found this recipe. It came out every bit as good as the deli. I am making a second batch. I am using my gas grill that has 4 burners. I turned on one burner on the far side on low. Perfectly heated at 160 degrees. I place my wood chip box on the burner and the fish on the other side - 2 hours total. Thank you for this recipe. Smoked sable is right up there with my favorite foods.

The smoked sablefish recipe is spot on.  If you like what you get at Zabar's, but don't live on the upper east side this will make you very happy. I live in Boulder County, CO and there's not a decent deli for miles. When I found out Whole Foods often carried sablefish (albeit frozen) I went on a mission that ended with this recipe.  Thanks so much!  My husband,  a nice Jewish guy from New York, send compliments as well.
PS  I use a Traeger smoker.  If you like heat- using hot paprika adds a nice touch

Top 5 sablefish recipes from across the web

The most viewed sablefish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pan Seared Sablefish (Black Cod) wi...

Sauteed Sablefish with Ginger-Soy G...

Roasted Whole Sablefish (Black Cod)

Air Fryer Miso Cod

Smoked Sablefish or Black Cod

Top 5 sablefish recipes from across the web

The most viewed sablefish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pan Seared Sablefish (Black Cod) wi...

Sauteed Sablefish with Ginger-Soy G...

Roasted Whole Sablefish (Black Cod)

Air Fryer Miso Cod

Smoked Sablefish or Black Cod

The most viewed sablefish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine