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Nov 06, 2025 at 05:10PM vs Nov 06, 2025 at 05:11PM
Sauteed Sablefish with Ginger-Soy Sauce
<h4>Ingredients</h4>
<p>4 (5- to 6-ounce) sablefish portions<br />
3 Tbsp honey<br />
3 Tbsp low-sodium soy sauce<br />
3 Tbsp rice vinegar<br />
1 Tbsp fresh lemon juice<br />
2 tsp sesame oil (You can substitute canola or safflower)<br />
1 tsp fresh ginger, grated<br />
1 clove garlic, grated<br />
Sea salt and freshly ground black pepper, to taste<br />
2 Tbsp canola oil<br />
2 green onions, thinly sliced (white and green</p>
<p><strong>Instructions</strong></p>
<ol>
<li>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.</li>
<li>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.</li>
<li>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.</li>
<li>To assemble: Brush fish with glaze and garnish with sliced green onions.</li>
</ol>