Codfather's Seafood Market Blog

Okanagan Honey Glazed Sablefish
SERVES 4 PPL
24 OZ		FRESH B.C. SABLEFISH (CUT INTO 6 OZ PORTIONS)
2 TBSP		KOSHER SALT
2 TBSP		SUGAR
2 CUPS		WATER
3 TBSP		ARLOS HONEY
1 TBSP		APPLE CIDER VINEGAR
1 TBSP		VEGETABLE OIL
1 BUNCH		RAINBOW OR SWISS CHARD (STEMS REMOVED)
1 TBSP		UNSALTED BUTTER
TT		SALT
TT		PEPPER
1. CREATE A BRINE BY DISOLVING THE SUGAR AND SALT IN THE WATER.
PLACE SABLEFISH IN BRINE AND CHILL FOR 2-3 HOURS
(THIS WILL SEASON THE FISH AND ALLOW THE FLESH TO FIRM UP)
2. COMBINE HONEY, CIDER VINEGAR AND OIL TO CREATE A GLAZE
3. REMOVE SABLEFISH FROM BRINE AND PAT DRY
4. PLACE SABLEFISH IN A SHALLOW DISH AND POUR HALF THE AMOUNT OF
GLAZE OVER THE FISH. ALLOW GLAZE TO SOAK FOR 15 MINUTES
5. PREHEAT OVEN TO 375 DEGREES. REMOVE SABLEFISH FROM SHALLOW
PAN AND PLACE IN A NON-STICK ROASTING PAN.
6. BAKE FISH FOR 15 MINUTES OR UNTIL IT FLAKES
7. REMOVE FROM OVEN AND DRIZZLE THE REMAING AMOUNT OF GLAZE OVER
THE FISH
8. SAUTEE THE CHARD LEAVES IN THE UNSALTED BUTTER UNTIL WILTED.
SEASON WITH SALT AND PEPPER
9. PLACE AN EQUAL AMOUNT OF CHARD ON FOUR PLATES, AND PLACE THE
SABLEFISH ON TOP OF THE CHARD
10. BON APPETIT