Nut Encrusted Teriyaki Sablefish

Ingredients:

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

Method:

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!