This grilled sablefish recipe is a true seafood delight packed with flavor and incredibly easy to make. The rich, buttery texture of the sablefish is enhanced by the sweet and tangy marinade, creating a dish that feels restaurant-worthy without the hassle. Perfect for both casual dinners and special occasions, this dish will impress with its simplicity and taste.
Recette de la morue charbonnière grillée
4
portions10
minutes10
minutes423
kcal20
minutesLaissez l'écran de votre appareil allumé
Ingrédients
4 4 sablefish (black cod) fillets
2 cuillères à soupe 2 huile d'olive
2 cuillères à soupe 2 sauce soja
2 cuillères à soupe 2 miel
1 cuillère à soupe 1 jus de citron
1 cuillère à soupe 1 fresh ginger
2 2 gousses d'ail
1 cuillère à café 1 huile de sésame
1 cuillère à café 1 ground black pepper
Salt to taste
Quartiers de citron
Fresh cilantro
Equipement
Grill or grill pan- Pince
- Bol à mélanger
- Fouet
- Basting brush
Directions
- In a mixing bowl, combine the olive oil, soy sauce, honey, lemon juice, ginger, garlic, sesame oil, black pepper, and a pinch of salt. Whisk together until smooth.
- Pat the sablefish fillets dry with a paper towel. Place them in a shallow dish or resealable plastic bag. Pour the marinade over the fish, ensuring that each fillet is coated evenly. Let the fish marinate for 15-30 minutes at room temperature.
- Preheat your grill or grill pan over medium-high heat (about 190°C / 375°F). Lightly oil the grill grates to prevent sticking.
- Place the marinated sablefish fillets on the hot grill, skin-side down (if the skin is on). Grill for about 4-5 minutes on each side, depending on the thickness of the fillet, until the fish is opaque and flakes easily with a fork. Be gentle when flipping, as the fish is tender and can break apart.
- Remove the grilled sablefish from the grill and transfer to a serving platter. Garnish with fresh lemon wedges and sprinkle with cilantro or parsley, if desired. Serve immediately.
Notes
- Sablefish is delicate, so ensure your grill grates are properly oiled to prevent the fish from sticking.
- Sablefish cooks quickly. Overcooking can lead to dryness, so aim for 4-5 minutes per side and keep an eye on it.
