Michelle’s Grapefruit Fennel Sablefish

Ingredients:

• 4 x 150 g portions BC Sablefish Fillets

• 3 medium Ruby Red Grapefruit

• 1 bulb Fennel – sliced into 1/8” thick strips

• 1½” fresh Ginger – crushed for juice

• 2 Tbsp Liquid Honey

• ½ tsp Chili Flakes (to taste)

• 1 tsp Grape Seed Oil

• Salt and Pepper

Directions:

1. Remove the skin from the Sablefish fillets (or have us do it in the Seafood Boutique).

2. Juice one of the grapefruit and set aside, then peel and section the remaining 2.

3. Crush the ginger to juice, and combine with ½ of your grapefruit juice, the honey and the chili flakes – this is both your marinade for the sablefish and your dressing for the fennel and grapefruit salad!

4. Place the Sablefish fillets gently into zip lock bag and pour ½ of the marinade into the bag. Remove as much air as you can and seal tightly and refrigerate for 20 min.

5. While your fish marinates, toss ½ the fennel strips and all the grapefruit segments in a bowl with the remaining ½ of the dressing. Coat the salad lightly, and set aside any remaining liquid.

6. Heat the grape seed oil to medium in a cast iron pan (or another oven safe frying pan).

7. Fry the Sablefish fillets for 4-5 minutes, and then add in the remaining ½ of the fennel to the pan. Flip the Sablefish fillets over and fry for another 4-5 minutes.

8. Remove the pan from the stovetop and move to a 350°F oven. Bake for 10-15 minutes. It is very difficult to overcook Sablefish, since it’s so moist and rich. If you aren’t sure that it’s done, leave it for another 5 minutes.

9. Once Sablefish is finished, take the pan out of the oven, and serve the fillets with the grapefruit and fennel salad. Set the pan aside for a moment, there are too many delicious caramelized bits to go to waste!

10. Be careful with the hot surfaces while you pour the remaining ½ of the grapefruit juice and dressing into the pan, and then gently stir with a wooden spoon to deglaze. Once fully mixed and a little thickened, pour over your meal and enjoy!

B.C. Sablefish in Citrus Sauce

Ingredients:

• 4 x ½ lb B.C. Sablefish Fillets

• 1/3 cup Orange Juice - fresh

• 1/3 cup Lime Juice - fresh

• 1/3 cup Grapefruit Juice - fresh

• 3 Tbsp Soy Sauce

• 1 cup Sake

• ½ cup Maple Syrup

• 2 tsp Garlic - minced

• 2 tsp Ginger - minced

• Cracked Black Pepper - add to taste

Directions:

1. In a small pan, fry garlic and ginger until they just start to soften.

2. In a medium pot, bring sake to a slow boil, then add maple syrup. Stir until syrup is dissolved, then add garlic and ginger. Now remove from heat and cool completely.

3. Place Sablefish fillets into a large freezer bag and pour sake mixture over top, be sure sablefish is totally covered. Marinate in your fridge overnight.

4. In a small sauce pan, gently simmer juices at a medium heat, until reduced to one third the starting juice, then add 2 Tbsp soy sauce and allow to cool.

5. Remove Sablefish fillets and gently pat dry using paper towel.

6. Place fillets flesh side up on a large plate - then brush flesh with citrus juices.

7. Heat a non-stick frying pan to medium high heat - then sear the flesh side of the Sablefish fillets for 3 minutes. This will form a shiny, golden crust on your fillets.

8. Transfer fish to a baking dish lined with parchment paper, skin side up. Don't clean your frying pan yet! Set it aside - you'll need it later.

9. Bake Sablefish in an oven preheated to 375 F, for 12 - 15 minutes depending on the thickness of the fillets. Sablefish is very moist and rich, be sure not to undercook. If you are not sure if your Sablefish is ready, don't hesitate to leave it in longer. Due to the natural oil content in Sablefish, it is very difficult to overcook.

10. While fish is cooking, turn the heat on your sticky frying pan back up to low. Add the remaining 1 Tbsp soy sauce to the pan, and stir gently to remove stuck on juice. If you have any of the juice glaze left, add this too. Keep warm until the Sablefish is ready, then pour this delicious sauce over the fillets just before serving.

Poached Sablefish in Basil Cream Sauce with Tomatoes and Garlic

Ingredients:

• 1 tbsp Butter

• 1 tbsp all-purpose Flour

• 1 tbsp minced Shallots

• 1 tbsp minced Garlic

• ½ cup Dry White Wine

• 1¾ cups Heavy Cream

• 1/3 cup Whole Basil Leaves

• Salt and freshly ground Black Pepper

• 4 (6-ounce) skinless Sablefish Fillets

• 1½ cups peeled, seeded, and diced Tomatoes

• ¼ cup Basil, plus extra for garnish

Directions:

1. Preheat oven to 350 degrees F. In a medium saucepan, melt the butter over medium-high heat.

2. Add the flour and stir continuously, until the mixture is smooth and forms a ball. Add the shallots and garlic, and cook, stirring constantly for 1 minute, or until the vegetables are softened.

3. Add the wine and the cream and whisk until the mixture is smooth and slightly thickened. Remove the sauce from the heat and add the basil leaves.

4. Season the fillets with salt and freshly ground pepper and place them in a lightly greased 9 by 13-inch pan. Pour the basil sauce over the fish and sprinkle with diced tomatoes. Cover the pan with aluminum foil and bake about 15 minutes or until fillets are cooked through and flake easily.

5. Remove the fillets from the sauce to a plate and cover to keep warm. Remove and discard the basil leaves from the cream sauce and pour the cream and tomatoes into a small saucepan.

6. Bring the cream sauce to a boil over medium-high heat and reduce for 5 minutes, or until the sauce is slightly thickened. Adjust the seasonings with salt and freshly ground black pepper. Add 1/4 cup of basil and remove the sauce from the heat.

7. Place the fillets on individual plates and top immediately with the basil sauce and tomatoes. Garnish with fresh basil if desired.

Garrett Schack’s Korean Sweet Soy Glazed BC Sablefish (with Fresh Kimchee)

Ingredients:

For Glazed Sablefish

• 6 x 4 oz portions Sablefish Fillets

• 1 cup Maple Syrup

• ½ cup Soy Sauce

• ½ cup Oyster Sauce

• ½ cup Mirin

• 1 Tbsp Ginger – grated

• ¼ bunch Cilantro - chopped

For Kimchee

• 1 head Green Cabbage – shredded

• 1 White Onion – diced

• 1 cup Sambal Oelek

• 1 cup White Vinegar

• 1 cup Sugar

• ½ cup Fish Sauce

• 2 Tbsp Ginger – grated

• 1 Tbsp Garlic – crushed

Directions:

Sablefish

1. In a large bowl, mix together maple syrup, soy sauce, oyster sauce, mirin, garlic and ginger.

2. Preheat your grill to medium high and spray with oil or nonstick spray.

3. Lay each portion (not glazed at this point) on to the preheated grill, flesh side down. Cook for about 5 minutes.

4. Gently turn the sablefish portions over, so the flesh is facing up, and then lightly brush with the sweet soy glaze.

5. Close the lid on your grill and allow to finish cooking, around 5-10 minutes more. It is very difficult to overcook sablefish, so don’t take it off too early! If you aren’t sure it it’s done, it won’t hurt to leave it on for an extra few minutes.

Kimchee

1. Mix Sambal Oelek, vinegar, sugar, fish sauce, ginger and garlic in a large container with a lid.

2. Once sugar has dissolved, add the cabbage and onions and mix thoroughly.

3. Close the lid on the container and allow to sit overnight

Cold Smoked BC Sablefish Poached in Milk and Honey

Ingredients:

• 1 lb Cold Smoked Sablefish Fillet

• 1 cup Milk

• 1 Tbsp liquid Honey

• 1 tsp Garlic Powder

• ½ tsp Sea Salt

• Fresh Parsley - chopped

Directions:

1. Heat milk gently in a medium saucepan - do not bring to a boil.

2. Add liquid honey and mix until completely dissolved.

3. Stir in garlic powder and sea salt and reduce heat to low.

4. Cut the cold smoked sablefish into portion sized pieces, and gently place into the liquid. Cover the pot with a well fitted lid.

5. Poach the fillets for about 15 minutes, until flesh flakes easily.

6. Serve each fillet on a bed of rice, pour remaining liquid over top, and garnish with the chopped parsley.

Maple and Soy Black Cod with Butternut Squash Purée

Ingredients:

Butternut Squash Purée

• 1 Butternut Squash, halved, seeds removed

• 1 tbsp Ground Cinnamon

• 2 tbsp Brown Sugar

• 1 tsp of Salt

• 3 tbsp Maple Syrup

• 1 Orange (zest)

• ½ lb melted Butter

• ½ cup water (possibly more)

• salt and pepper to taste

Cod

• 4 (4-5 oz.) pieces Black Cod, skin on

• ⅓ cup (75 ml) Maple Syrup

• ⅓ cup (75 ml) Soy Sauce

• 1 Cinnamon Stick

• 1 Clove

• Salt to taste

• 2 tbsp Canola Oil

• 2 tbsp Butter

Directions:

1. Place maple syrup, soy sauce, cinnamon stick, and clove into a pot and bring to a boil.

2. Remove from heat and let cool. If you need to cool the marinade quickly, pour it into a cold bowl

3. Put the fish in a plastic bag. Pour cooled marinade over fish to cover and gently massage it into the fish.

4. Place in the refrigerator for a minimum of 3 hours, up to overnight.

5. Preheat the oven to 375 ° F/190 °C.

6. Clean the butternut squash. Combine cinnamon, salt and brown sugar in a bowl and sprinkle over top of the inside of the squash. Place the squash halves face down on a parchment lined baking sheet. Cook in the oven for 45 minutes. Remove the squash and allow to cool.

7. Remove cod from marinade and pat with paper towel to remove excess moisture.

8. Season the fish with salt.

9. Add oil and butter to an oven proof fry pan. Once hot place the fish in skin side up. Cook for 2-4 minutes until you develop a crust on the fish.

10. Remove the fish from the pan temporarily. Drain pan of butter and oil, and place the fish back into the pan, skin side down this time.

11. Place fish into the oven for approximately 10 min.

12. Remove the squash and allow to cool until you can remove the skin comfortably with your fingers. Scoop the flesh into a blender. Add maple syrup and orange zest. Pour in melted butter and blitz. Add water as needed to achieve silky consistency. Season to taste.

13. Remove the fish from the oven. It should be firm, but soft and breaking apart slightly.

14. Peel skin off cooked cod and plate on top of butternut squash purée.

Spicy Baked BC Sablefish

 Ingredients:

• 1 lb. BC Sablefish Fillet

• 1 Tbsp Olive Oil

• 2 Tbsp Cajun Seasoning

• ¼ cup Sweet Thai Chili Sauce

• ⅓ cup Green Onions - thinly sliced

• ¼ cup fresh Cilantro – chopped

• 1 Lime - cut into ¼” thick circles

Directions:

1. Line a baking dish with tinfoil, leaving enough extra to fold over the top of the fish and lightly brush the foil with olive oil.

2. Place the sablefish fillet skin side down on the oiled tinfoil.

3. Rub the Cajun seasoning over the sablefish, covering the whole fillet.

4. Pour the sweet Thai chili sauce evenly over the sablefish fillet.

5. Sprinkle the sablefish with green onions and cilantro and then arrange the lime circles so that the fillet is completely covered.

6. Wrap the sablefish fillet loosely with the excess tinfoil, and cut little slits in the top to allow steam to escape.

7. Bake in oven preheated to 375ºF for about 10 minutes.

8. Remove from oven, open the foil, and allow to sit for 3-4 more minutes

9. Serve with a fresh salad and your favourite cocktail (we like Kiwi Mojitos!).

Miso Ginger Sablefish

Ingredients:

• 4 - 6oz portions Sablefish Fillets

• ½ cup Yellow Miso

• ¼ cup Rice Wine Vinegar

• ¼ cup Sherry

• 2 Tbsp Soy Sauce

• 2 tsp Garlic - minced

• 1 Tbsp Brown Sugar

• 1 Tbsp Ginger - grated

• 1 Tbsp Sesame Oil

• 2 Tbsp Cilantro - chopped

• 2 Tbsp Vegetable Oil

• 1 Tbsp Toasted Sesame Seeds

• 2 Tbsp Green Onion - chopped

 Directions:

1. Combine the miso, rice wine vinegar, sherry, soy sauce, garlic, brown sugar, ginger, sesame oil and cilantro in a large mixing bowl.

2. Place sablefish fillets into a large zipper sealing bag, and then pour the marinade into the bag, completely covering the fish. Remove as much air as possible from the bag, and then refrigerate for 30 minutes.

3. Remove the sablefish from the marinade, setting aside the marinade for later.

4. Heat a skillet to medium high and add the vegetable oil. Once oil is hot, add the fillets of sablefish to the skillet, flesh side down, and sear for about 5 minutes.

5. Carefully flip the fillets over, lower the heat to medium, pour a small amount of the reserved marinade over each portion, and cook a further 10-12 minutes.

6. Sablefish is very hard to overcook, if you are in doubt, keep cooking. Sablefish is finished when the flesh flakes easily with a fork.

7. Serve with toasted sesame seeds and chopped green onions, and enjoy!

Oven Baked Lemon Sablefish

Ingredients:

• 1½ lbs. fresh Sablefish Fillets

• 1 Tbsp melted Butter

• ½ tsp Sea Salt

• Zest of 1 Lemon (around 2 tsp)

• 1 Tbsp fresh Lemon Juice

Directions:

1. Whisk together melted butter, lemon juice, zest and salt.

2. Arrange your fresh sablefish fillets skin side down in a large baking dish lined with parchment paper.

3. Brush lemon butter mixture evenly over the fillet.

4. Bake in a preheated 400 F oven for about 15 minutes.

5. When 15 minutes have passed, check fillets. Flesh should easily flake with a fork and be an opaque white colour. If the fillets are still a little translucent, or if you aren't sure they are ready, leave them in the oven for a further 5-10 minutes. It is very hard to over-cook sablefish, so don't worry about drying it out.

6. When the fillet is cooked through, turn the oven to broil and brown the top of the sablefish for about 4-5 minutes.

7. Serve with rice, roasted potatoes or a big salad. Enjoy!

Broiled Orange & Balsamic Sablefish

Ingredients:

• 4 - 6oz Sablefish fillets

• 2 Tbsp Liquid Honey

• 1 tsp Balsamic Vinegar

• 2 tsp Soy Sauce

• 1 Tbsp Orange Juice

• 1 Tbsp Orange Zest

• 1 inch of Fresh Ginger - peeled & minced

• 2 tsp Olive Oil

• Salt and Pepper

 Directions:

1. Preheat the broiler & wrap broiler pan with foil.

2. Season sablefish generously with salt and pepper.

3. Combine honey, balsamic vinegar, soy sauce, orange juice, orange zest, ginger, and oil.

4. Mix well and coat sablefish. Sablefish should be lightly coated, as too much glaze can burn under the broiler.

5. Broil sablefish 4 inches from the heat, just until browned, 3 to 5 minutes.

6. Pour the rest of the glaze on top of the fish and finish in a 425-degree oven until done.

7. Sablefish is done when flesh flakes easily with a fork - about 10

8. minutes per inch of thickness of the sablefish at its thickest point.

Black Bean Wok’d Sablefish

Ingredients:

For the Sauce, mix the following in a bowl:

• 250 ml White Wine

• 250 ml Water

• 8 tbsp (½ cup) Black Bean Paste

• 2 large tbsp Garlic Chili Sauce

• 1 tbsp Sweet Chili Sauce

• 2 tbsp thick Soy(unagi sauce)

Fish:

• 2 lbs. Sablefish fillets

• ½ cup Ginger, grated

• ½ cup Garlic, diced

• Chopped Green Onion in 1 ½” lengths

• 2 Lemons cut into wedges

Directions:

1. Cut 2 lbs. of Sablefish fillets into 2” chunks.

2. Flour fish chunks.

3. Oil wok and fry fish till almost browned, add ginger and garlic.

4. Once ginger and garlic are just caramelize, add sauce so it almost covers the fish.

5. Add green onions, and let sauce thicken.

6. Squeeze lemon on and garnish with lemon slices. Serve.