This buttery, flaky pan-seared sablefish is sweet, savory and garlicky in a good way. Pair it with broccoli for a restaurant quality meal that’s ready in minutes.
1poundAlaska sablefish (black cod), cut into 4 fillets
12ouncesfresh broccoli florets
3tbspgrapeseed other neutral-tasting oil, divided
3tbspcoconut aminos, reduced sodium soy sauce or tamari
5tbsphoney
1tsptoasted sesame oil
4clovesfresh garlic, grated
1inchfresh ginger, grated
½tspcrushed red pepper flakes
Coarse salt and pepper to taste
Cooked rice for serving (optional)
Instructions
Preheat the oven to 400°F. Spritz a baking sheet with oil or line with parchment. Set aside.
Whisk 2 tablespoons grapeseed oil, coconut aminos, honey, toasted sesame oil, garlic, ginger and red pepper flakes in a medium bowl until well combined. Or shake all ingredients in a jar with a lid.
Add ⅓ cup of honey garlic sauce to the broccoli florets in a large bowl. Toss to coat. Place on a prepared baking sheet in a single layer. Roast 15 minutes, or until the broccoli is caramelized.
Pat the fish dry. Season with coarse salt and cracked black pepper.
Heat a large skillet over medium-high heat with 1 tablespoon grapeseed oil. When the oil is hot but not smoking, add the sablefish with the skin side up. Cook about until seared and golden, about 4 minutes. Flip.
Add the remaining honey garlic sauce to the skillet. Cook about 5 minutes, until the sauce is reduced by about half and the fish is cooked to 145°F. Baste the cod with the sauce generously. Serve warm with a side of warm broccoli and rice, if desired.