While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili.
Sustainability status
Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest.
Skin and bones
AdvertisementSablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centerline and, using a pair of needle nose pliers, grasp them firmly to remove.
You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
- 2 cups low sodium vegetable stock
- 1 tsp gluten-free tamari
- 2 Tbsp rice wine vinegar
- 1/2 Thai chili finely sliced
- 1 in piece of lemongrass cut into 2pieces
- 1 piece thumb-sizedof gingerroot sliced into 5 to 6 pieces
- 1 Tbsp sesame oil
- 2 pieces baby bok choy quartered
- 2 - 6 oz pieces sablefish skin removed
- 1 Tbsp finely sliced green onions
- In medium-sized jug, combine stock, tamari, and vinegar, then add Thai chili, lemongrass, and gingerroot pieces. Set aside.
- In 10-inch skillet, heat sesame oil on medium-high. Sear bok choy for 2 minutes, until golden brown on all sides, turning as necessary. Reduce heat to medium and pour in stock mixture. Simmer for 2 minutes. Reduce heat to medium-low so that liquid is at a gentle simmer. Add fish pieces and cook for 5 to 7 minutes, or until sections of sablefish begin to flake apart but pieces remain intact.
- With tongs, remove bok choy and place on warmed plates. With slotted spoon or fish spatula, remove sablefish and place atop bok choy on each plate. Spoon a ladleful of cooking stock overtop, sprinkle with green onions, and serve.
Per serving: 446 calories; 23 g protein; 35 g total fat (8 g sat. fat); 9 g total carbohydrates (5 g sugars, 2 g fiber); 439 mg sodium
