Sauteed Sablefish with Ginger-Soy Glaze
4 (5- to 6-ounce) sablefish (black cod) fillets – Buy Now!
3 Tbsp honey
3 Tbsp low-sodium soy sauce
3 Tbsp rice vinegar
1 Tbsp fresh lemon juice
2 tsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, grated
Sea salt and freshly ground black pepper, to taste
2 Tbsp canola oil
2 green onions, thinly sliced (white and green parts)
1 Pkg Ramen noodles, cooked
- 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 sauté 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.