Sauteed Sablefish with Ginger-Soy Glaze

Ingredients

4 (5- to 6-ounce) sablefish portions
3 Tbsp honey
3 Tbsp low-sodium soy sauce
3 Tbsp rice vinegar
1 Tbsp fresh lemon juice
2 tsp sesame oil
1 tsp fresh ginger, grated
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

Directions

1. 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.
2. 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.
3. 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.
4. 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.