CITRUS BAKED ALASKA SABLEFISH

  • 2 (3 to 4 oz. each) Alaska Sablefish fillets, thawed if necessary

  • salt & pepper

  • 1 tbsp. lemon juice

  • 1 tsp. oil

  • ½ onion, sliced in thin rings

  • 1 small orange, peeled and sliced

  • 2 tsp. minced pepper

Sprinkle sablefish with salt & pepper. Combine lemon juice and oil; brush on all sides of sablefish. Place fish in baking dish and arrange onion slice over fish; brush with remaining lemon-oil mixture. Bake at 400°F for 5 minutes. Arrange orange slices over onion; sprinkle with parsley. Bake 5 to 8 minutes longer or until fish flakes easily when tested with a fork at thickest part. Makes 2 servings. Recipe may be halved or doubled.

Variation: one small grapefruit; peeled and sectioned, may be substituted for the orange.

Microwave Method: Sprinkle sablefish with salt & pepper. Combine lemon juice & oil in microwaveable baking dish; turn to coat both sides with lemon juice mixture. Arrange onion slices over fish. Cover with plastic wrap; microwave at MEDIUM 4 minutes. Remove cover and arrange orange slices over onion; sprinkle with parsley and cover. Rotate dish ¼ turn; microwave on MEDIUM 3 to 4 minutes longer or until sablefish flakes easily when tested with a fork at thickest part. Makes 2 servings.

 

ALASKA SABLEFISH SALAD

  • 1 cup steamed or poached Alaska Sablefish, cut into 1-inch chunks

  • 1 tomato, diced

  • 1 avocado, peeled and diced

  • ½ cup cucumber, diced

  • 2 green onions, diagonally sliced

  • Vinaigrette Dressing

  • lettuce

Combine sablefish, tomato, avocado, cucumber and onions. Toss gently with Vinaigrette Dressing. Serve on lettuce-lined platter. Makes 2 main-dish servings or 4 side-dish servings. Recipe may be halved or doubled.

Vinaigrette Dressing: Combine 3 tablespoons each oil and wine vinegar, ¼ teaspoon salt, 1/8 teaspoon each pepper and crushed oregano leaves and 3 drops bottled hot pepper sauce. Makes about 1/3 cup.

 
 

ALASKA SABLEFISH SPANISH-STYLE

  • 2 (6 oz.) Alaska Sablefish steaks, thawed if necessary

  • salt & pepper

  • 1/3 cup chopped onion

  • 3 tbsp. diced green chilies

  • 2 tbsp. oil

  • 1 tomato, chopped

  • ¼ cup chopped parsley

  • 1 tbsp. lime juice

  • ¼ tsp. oregano, crushed

  • dash of sugar

  • 4 green pepper rings

  • hot rice (optional)

  • lime wedges

Sprinkle sablefish with salt & pepper. Sauté onion and chilies in oil. Add tomato, parsley, lime juice, oregano and sugar. Arrange green pepper rings on steaks in baking dish. Pour tomato mixture over fish. Bake at 450°F, allowing 10 minutes cooking time per inch of thickness measured at the thickest part or until sablefish flakes easily when tested with a fork. Serve on rice; garnish with lime wedges. Makes 2 servings. Recipe may be halved or doubled.

Microwave Method: Sprinkle sablefish with salt & pepper. Combine onion, chilies, oil, tomato, parsley, lime juice, oregano, and sugar. Arrange green pepper rings on steaks in microwaveable baking dish. Pour tomato mixture over fish; cover with plastic wrap. Microwave at MEDIUM 5 minutes. Rotate dish ¼ turn; microwave at MEDIUM 5 to 6 minutes longer or until fish flakes when tested with a fork. Makes 2 servings.

 

ALASKA SABLEFISH AND VEGETABLE STIR-FRY

  • 1 lb. Alaska Sablefish fillets or steaks, thawed if necessary

  • salt & pepper

  • 1 medium onion, halved and thinly sliced

  • 3 zucchini, cut in ¼-inch slices

  • 2 carrots, diagonally cut in thin slices

  • ¼ tsp. thyme, crushed

  • 3 tbsp. oil

  • grated Parmesan cheese (optional)

Cut sablefish in 1 ½-inch chunks; sprinkle with salt & pepper. Stir-fry sablefish, vegetables and thyme in hot oil 8 to 10 minutes or until sablefish flakes easily when tested with a fork and vegetables are crisp-tender. Serve with Parmesan cheese. Makes 4 or 5 servings. Recipe may be halved or doubled.

Serving tip: Stir-fry sablefish and vegetables may be served with hot green pasta.

 

BROILED TERIYAKI ALASKA SABLEFISH

  • ¼ cup soy sauce

  • 2 tbsp. sherry

  • 1 small clove garlic, minced

  • ½ tsp. grated fresh gingerroot*

  • 1 tsp. honey

  • 2 (6 oz. each) Alaska Sablefish steaks, thawed if necessary

  • lemon wedges

Combine soy sauce, sherry, garlic, ginger and honey. Marinate sablefish in soy mixture about 1 hour; turn after 30 minutes. Broil 4 inches from heat, allowing 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes easily when tested with a fork. Garnish with lemon wedges. Makes 2 servings. Recipe may be halved or doubled.

* ¼ tsp. ground ginger may be substituted.

 

SPICY GRILLED ALASKA SABLEFISH

  • ½ cup tomato sauce

  • 2 tbsp. green onion, minced

  • 1 tbsp. parsley, minced

  • ½ tsp. Worcestershire sauce

  • 1/8 tsp. each pepper & basil, crushed

  • dash of sugar

  • 1 tbsp. oil

  • 2 tsp. lemon juice

  • 1 whole (1 ½ to 2 lbs.) Alaska Sablefish fillet, thawed if necessary

Combine tomato sauce, onion, parsley, Worcestershire sauce, pepper, basil and sugar in saucepan. Cook and stir 5 minutes. Mix oil and lemon juice; brush on fish, baste with tomato mixture and continue cooking until sablefish 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. Makes 6 to 8 servings.

Preparation tip: For ease of handling, place sablefish on foil before grilling.

 

STEAMED SMOKED ALASKA SABLEFISH

  • 2 (3 to 4 oz. ea.) smoked, uncooked Alaska Sablefish fillets, thawed if necessary

  • water

  • lemon wedges

  • cooked new potatoes (optional)

Place sablefish on steamer rack over ¾-inch boiling water. Cover and steam 10 minutes per inch of thickness measured at its thickest part or until fish flakes easily when tested with a fork. Serve with lemon wedges and potatoes. Makes 2 servings. Recipe may be halved or doubled.

Coal Point Seafood
1-800-325-3877
In Alaska 907-235-3877 · Fax 907-235-9773
Email: fish@alaska.net
4306 Homer Spit · Homer · Alaska · 99603