Crispy Broiled Sablefish

Crispy Broiled Sablefish Recipe
Photo: Marcus Nilsson; Styling: Victoria Granof
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.

Yield:

4 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Nutritional Information

Calories 353
Fat 25.3 g
Satfat 5.2 g
Monofat 13.2 g
Polyfat 3.3 g
Protein 23.9 g
Carbohydrate 5.6 g
Fiber 0.4 g
Cholesterol 80 mg
Iron 2.1 mg
Sodium 462 mg
Calcium 60 mg

Ingredients

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
Cooking spray

Preparation

1. Preheat oven to 400°.

2. 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.

3. 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.

4. Preheat broiler.

5. Broil fillets 3 minutes or until brown.

Barton Seaver,

Blue Ridge, Washington, DC,

Cooking Light

April 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note