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Pomegranate-Glazed Sablefish (Black Cod) with Bulgur Salad

Pomegranate-Glazed Sablefish (Black Cod) with Bulgur Salad Recipe

Bold & Rich

Pomegranate-Glazed Sablefish (Black Cod) with Bulgur Salad | Sitka Salmon Shares

Prep time: 10 min
Cook time: 20 min
Total time: 2 hr
Serves: 4


Ingredients

  • 4 (8 oz) pieces of sablefish (black cod)
  • ¼ c soy sauce
  • ¼ c pomegranate molasses
  • 1½ c bulgur
  • ½ lemon
  • 1 Tbsp honey
  • 1 clove garlic, minced
  • 1 shallot, minced
  • ¼ c olive oil
  • 1 pinch allspice
  • Salt and pepper, to taste
  • ½ c parsley, finely chopped
  • ¼ c mint leaves, thinly sliced
  • ¼ c pistachios, roughly chopped
  • Seeds from 1 pomegranate

Directions

Mix soy sauce and pomegranate molasses in a sealable, food-safe bag. Add sablefish fillets, remove air, and seal. Marinate under refrigeration for 2-12 hours.

Preheat oven to 450°. While it’s heating, pour boiling water over bulgur and let sit 30-45 minutes, or prepare as according to package instructions.

In a large bowl, create dressing by whisking together lemon juice, honey, garlic, shallot, allspice, and olive oil. Season with salt and pepper to taste.

Toss bulgur with dressing. Just before serving, fold in parsley, mint, pistachios, and pomegranate seeds.

On a foil lined baking sheet, roast sablefish skin-side down for 10-12 minutes, or until fish begins to flake.

Serve sablefish warm over bulgur salad.

Ali's pro cooking tip: Make the bulgur salad (minus the parsley, mint, pistachios, and pomegranate seeds) when you marinate the fish for maximum flavor infusion.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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