This recipe is super simple yet full of flavor. Recipe author Stu Weathers is now on his fourth decade as a commercial fisherman. With his trusty fishing vessel, El Tiburon, Weathers catches halibut, sablefish (black cod), spot shrimp, and a few salmon species. You can watch an interview with Weathers, chatting while he catches sablefish.
- 1 lb sablefish (black cod) fillets, cut into 4 pieces
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, minced to a paste
- 1/4 cup mirin
Make Teriyaki Sauce
Combine water and cornstarch in a small bowl to create a slurry. In a small saucepan over medium-low, combine soy sauce, brown sugar, ginger, garlic, and mirin. Stir in cornstarch slurry and simmer until sauce is thick enough to coat the back of a spoon. Let cool completely.
In a large resealable bag, place sablefish fillets with teriyaki sauce. Marinate for at least 2 hours—overnight is preferable.
Preheat a gas or charcoal grill over medium heat. Place marinated sablefish fillets skin-side down on the grates. Cover and cook for approximately 12–15 minutes or until the fish begins to flake. Serve immediately!
Note: You can use 3/4 cup of your favorite teriyaki sauce mixed with 1 Tbsp freshly grated ginger and 4 finely minced garlic cloves to make this even easier.
More Tips for Using The Fish In Your Share
The Perfect Sear
Because our fish is sashimi-grade, all tuna really needs for the ultimate prep is a quick sear. There is variability in the shape of tuna loins, so you may have to trim the fillet—an evenly shaped piece will brown uniformly on all sides. To cook, bring a cast iron skillet (or other heavy skillet) to high heat and add a splash of neutral oil. Sear the tuna quickly on all sides, about 1 minute per side, leaving the middle rare. Cook the tuna with just a sprinkle of salt and pepper, or try one of the ideas below.
Blackened Tuna Sandwich
Combine 3/4 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp oregano, 1/4 tsp cumin, 1/4 tsp salt, 1/4 tsp brown sugar, and a pinch of cayenne in a small bowl. Evenly coat tuna fillet in spice mix. Sear the tuna quickly on all sides in a lightly oiled cast iron or other heavy skillet, about 1 minute per side, leaving the middle rare. Allow to cool. Thinly slice, and serve as a sandwich with your favorite toppings. We like coleslaw, thinly sliced apples, and wasabi mayo.
Ponzu Marinated Tuna
Stir together equal parts lemon (or other citrus juice) and soy sauce. Optional: add a splash of mirin for sweetness. Marinate for 1 hour, then roll in a mixture of white and black sesame seeds to coat. Sear the tuna quickly on all sides in a lightly oiled cast iron or other heavy skillet, about 1 minute per side, leaving the middle rare. Serve over warm soba noodles with scallions or on a stir-fry of seasonal vegetables.
Boat Deck Cookin'
- with Captain Stu -
In this video Stu and his family show you how to make a super simple recipe for teriyaki black cod. This dish is great served with some wilted greens, or a vegetable stir-fry and rice!