Also known as black cod, sablefish is a fantastic substitution for its endangered cousin, Chilean sea bass, because it has similar rich flesh. However, it can be difficult to find and sometimes expensive. If you can't find it, substitute halibut.
1 cup cold water
3 1/4 teaspoons salt, divided
1 teaspoon sugar
4 (6-ounce) sablefish fillets
1 teaspoon Dijon mustard
1 large egg white
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon orange rind
How to Make It
Preheat oven to 400°.
Combine 1 cup water, 1 tablespoon salt, and sugar in a shallow dish. Add sablefish fillets; let stand 15 minutes. Remove fillets from brine; pat dry. Discard brine. Sprinkle fillets with remaining 1/4 teaspoon salt. Combine mustard and egg white, stirring with a whisk until blended. Brush mustard mixture over fillets.
Combine panko and rind. Press panko mixture evenly over top of fillets. Place fillets on a broiler pan coated with cooking spray. Bake at 400° for 10 minutes. Remove pan from oven.
Broil fillets 3 minutes or until brown.
Blue Ridge, Washington, DC
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I was ambivalent about this - I do love this fish, but with the very crispy coating you can't tell it from the bones. The fillet really needs to be completely deboned first. The coating had great flavor and was the best part. The fish itself tasted bland in comparison, and required longer to cook than stated (I may have had a thick piece).
Easy way to prepare this fish and with the egg white the coating stays on. My husband wasn't crazy about it b/c not a big fan of black cod. It does have a buttery taste and has bones. I ended up putting the heat up to 425 for last 5 minutes and only broiling 1 minute as my pieces were thick. Served with an arugula, beet goat cheese salad (Giada's on foodtv) and roasted fingerlings. I wonder if using halibut would you still brine?? The brine gave the cod a nice firmness without becoming dried out.
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