Nut Encrusted Teriyaki Sablefish
2 portions “Fresh Off The Boat” Sablefish-skin removed
1 Tsp. Sesame oil
1 Tsp. grated fresh ginger root
1 Tsp. rice wine vinegar
1 Tbsp. soy sauce
1 Tbsp. light brown sugar
4 ounces ground nuts (Macadamia, Almond or Pecan)
1 Tbsp. Vegetable oil
1 Tbsp. Butter
Salt or Hys seasoning salt to taste
Defrost Sablefish Fillet. To make the teriyaki marinade, combine sesame oil, ginger root, rice wine vinegar, soy sauce and brown sugar together in a small bowl. Marinate Sablefish Fillet in the teriyaki mixture for at least 1 hour. Pre-heat oven to 375 degrees Fahrenheit. Finely grind 4 ounces of your choice of nuts in blender or food processor. I used Macadamia nuts. Remove fish from marinade and lightly season with salt if desired. Roll both sides of fish into nut crumb mixture. Over Medium high heat melt 1 tbsp. oil and 1 Tbsp butter in an oven proof Skillet. Pan sear Sablefish in the butter and oil on one side until golden brown (2-3 minutes)
Flip fish over and continue baking fish in the pre-heated 375 degree oven until fish is opaque in the middle. Cooking time will vary with thickness of each fillet. Approximately 5-6 minutes more. Do not over cook!
Serves 2. Enjoy!