Crispy Broiled Sablefish

  • Flits21 Posted: 04/15/10
    Worthy of a Special Occasion

    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.

  • TeresaMichelsen Posted: 06/27/10
    Worthy of a Special Occasion

    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).

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