
Sautéed Sablefish with Asparagus
Sautéed Sablefish with Asparagus
Ingredients
- One 10-12 oz sablefish fillet
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup cornstarch
- 1 bunch asparagus
- 1/4 cup oil (olive, rice, or peanut oil will all work)
- Salt and pepper to taste
- 1 garlic clove
Directions
Clean the fillet and place it in a shallow pan. Add soy sauce and mirin; cover and marinate in the refrigerator overnight.
When you're ready to cook, mince the garlic clove and trim off the ends of the asparagus. Remove the sablefish from the refrigerator and drain the marinade. Cut the fillet in half.
Place a medium sauté pan on medium/medium-high heat and splash in enough oil to coat the bottom of the pan. Liberally dust the marinated sablefish fillets with cornstarch and lay them down in the hot pan.
Pan-fry the sablefish for 1-2 minutes per side, or until lightly golden brown. While the fish is cooking, toss the asparagus with the salt, pepper, and minced garlic, and sauté or grill for 5 minutes.
Serve and enjoy a crispy, mildly sweet sablefish fillet.
From Chef Robert Ruiz of Harney Sushi:
One of our greatest success stories is sablefish. Harney Sushi uses a sustainably harvested sablefish from a U.S. fishery and prepares it just like eel.

Smoked Sablefish with Pineapple-Orange Soy Glaze
Smoked Sablefish with Pineapple-Orange Soy Glaze
Ingredients
- 1 cup pineapple juice
- 1 cup orange juice
- 2 tablespoons soy sauce
- 1 teaspoon garlic chili paste
- 6 ounces smoked sablefish
Directions
Preheat oven to 400 degrees fahrenheit. Combine first four ingredients in a small saucepan over medium heat and reduce by half. Sear sablefish in a hot sauté pan and finish cooking in a 400 degrees fahrenheit oven. To assemble, place sablefish on a plate and pour glaze over the fish until it pools around the fish.
Recipe adapted from Chef Stefani Marnon, Alaska chef, 2005 Great American Seafood Cook-off.
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