This quick and easy sablefish recipe comes together in the time it takes to cook rice—about 20 minutes. Look for a mild honey, like clover or tupelo so it doesn’t overpower the delicate fish.
- ¼ cup honey
- 1 tablespoon soy sauce
- ½ teaspoon finely grated fresh ginger
- ½ teaspoon finely grated garlic
- ½ teaspoon toasted sesame oil
- ½ teaspoon crushed red pepper flakes, or to taste
- 1 portion sablefish (9 to 12 ounces), cut into 2 pieces
- Salt and freshly ground black pepper
- ½ pound asparagus, trimmed
- 1 tablespoon neutral oil, such as canola or grapeseed, plus more for drizzling
- Steamed rice for serving
MAKE THE GLAZE
Preheat the oven to 425°F with a rack in the upper position. While the oven preheats, in a small microwave-safe cup, combine the honey, soy sauce, ginger, garlic, sesame oil, and red pepper flakes. Microwave on high power until very hot, about 20 seconds. Alternatively, combine all the ingredients in a small saucepan over medium-high heat and bring just to a boil. Set aside.
PREP THE FISH AND ASPARAGUS
Season the sablefish very lightly with salt and pepper. Arrange the asparagus on a small baking sheet. Drizzle with neutral oil and season with salt.
ROAST THE ASPARAGUS AND FISH
Roast the asparagus on the upper rack until crisp-tender and lightly browned, 10 to 14 minutes.
While the asparagus is roasting, in a medium ovenproof skillet, heat 1 tablespoon neutral oil over medium-high heat. Add the sablefish, skin side down, and press lightly with a spatula to set the skin, about 1 minute.
FINISH AND SERVE
Brush the top of the fish with some of the honey mixture. Transfer the skillet to the oven next to the asparagus and roast,, brushing the fish 2 or 3 times with more of the honey mixture, until cooked through and 135°F on an instant read thermometer, 10 to 12 minutes depending on the thickness of the fillet.
Serve the sablefish with steamed rice and roasted asparagus, drizzling any remaining honey glaze over the fish.
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PAIR IT UP
To echo the sweetness of the honey, serve an off-dry riesling, gewürztraminer, or grüner veltliner.
LEVEL IT UP
Next time you’re at your favorite Asian market, look for spicy chili crisp—fried garlic chips and dried chiles in oil. Stir some into the honey glaze in place of the garlic and red pepper flakes, before brushing over the fish.
CHANGE IT UP
Stir-fry rice with scallions and asparagus and fold in any leftover sablefish for a simple seafood fried rice. Sprinkle with sesame seeds or drizzle with sesame oil before serving.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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