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.

Whole BBQ Herb Stuffed Salmon with Orange Butter

Ingredients:

• 1 large (4-5lbs) Salmon, cleaned

• 2 Lemons, sliced

• 1 cup Fresh Basil (about half a bunch)

• ½ cup or 2 sprigs of Fresh Dill, whole

• ¼ cup Fresh Chives, whole

• 4-5 sprigs of Fresh Thyme (optional)

• 1 Navel Orange, zested + juiced

• ½ cup Butter, room temperature

Directions:

1. Mix in butter into zest of the orange and the juice, set aside.

2. Cut a few slits down the sides, on both sides of the outside of the Salmon. Stuff a slice of Lemon and Basil in each of the slits.

3. Place all the other herbs and remaining lemon inside of the fish and smear the entire fish with the lemon butter, reserve ⅓ of the butter for serving.

4. Carefully place the fish on the grill and grill at a medium heat for 10 to 15 minutes. Do not touch it or move it slightly it will tear the skin if you do.

5. Use a large wide fish spatula or two spatulas to turn the Salmon. Turn over for 15 minutes more.

6. Check with a thermometer before pulling it off. 130F can be acceptable if you are confident in the source. 135-140 is normal by most fish monger standards.

7. Serve with grilled veggies and the remaining Orange Butter on the table.

Sesame Crusted Salmon

Ingredients:

• 4 x 6oz Salmon portions

• 1/4 cup Soy Sauce

• ½ tsp Ginger - freshly grated

• Juice of one Lemon

• 1 tsp Sesame Oil

• ½ cup Sesame Seeds (we like mixed)

• 1 tsp Sea Salt

• ½ Tbsp Butter

• 1 Tbsp Liquid Honey

Directions:

1. Mix soy sauce, ginger, lemon juice and sesame oil in a bowl.

2. Place fillets into a freezer bag with a zipper closure, and pour the marinade in on top of fillets. Release as much air as you can and seal the bag. Place in your refrigerator for at least an hour to marinate.

3. In a shallow pan or plate, mix together the sea salt and sesame seeds and spread out to cover the bottom of the dish.

4. Put butter and honey into a small dish and melt in the microwave for about 15 - 20 seconds.

5. Remove the salmon from the marinade and blot dry with paper towel.

6. Lightly brush each fillet with the butter-honey mixture.

7. Gently lay the fillets on top of the sesame seed mixture and press.

8. Place the sesame crusted fillets onto an oiled broiler pan and broil on medium-high heat for about 8 minutes - or until salmon flakes easily.

9. Watch the fillets to be sure that the sesame seeds do not burn.

10. Serve immediately - pairs perfectly with salad or rice pilaf.

Spicy Grilled Spring Salmon

Ingredients:

• 2 lbs Fresh Spring Salmon Fillets

• 2 Tbsp Olive Oil

• 3 Tbsp ‘Pixie Chicks’ Seafood Rub

• ½ tsp Red Chili Flakes (optional)

• 1 Tbsp Vegetable Oil (to brush onto grill)

Directions:

1. Mix together the olive oil and the seafood rub.

2. Cover the spring salmon fillet with the oil and seafood rub mixture, and then sprinkle with the red chili flakes if you like extra spice.

3. Heat your grill to medium and brush with vegetable oil so that salmon won’t stick.

4. Place salmon flesh side down onto the grill, and cook for 4 minutes.

5. Gently turn the fillet over and finish cooking on that side for another 8 minutes.

6. Remove from the grill, and let rest for 3 minutes.

7. Serve with grilled veggies and potato salad, and enjoy!