- 1 pound Alaska sablefish (black cod), cut into 4 fillets
- 12 ounces fresh broccoli florets
- 3 tablespoon grapeseed other neutral-tasting oil, divided
- 3 tablespoon coconut aminos, reduced sodium soy sauce or tamari
- 5 tablespoon honey
- 1 teaspoon toasted sesame oil
- 4 cloves fresh garlic, grated
- 1 inch fresh ginger, grated
- ½ teaspoon crushed red pepper flakes
- Coarse salt and pepper to taste
- Cooked rice for serving (optional)
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.
Recipe courtesy of Marisa Moore
https://marisamoore.com/honey-garlic-black-cod/#wp...
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