For cucumbers, whisk together honey, tamari and chili oil in a large
bowl; add cucumbers and toss to coat. Let stand for 30 to 60 minutes.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Sablefish, also called black cod, is a white, flaky fish packed with healthy omega-3s. Its mild flavor complements the glaze which has a melody of sweet and savory notes, and a touch of honey and barbecue. Pair the dish with a spicy cucumber side for a bit of crunch.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Cucumbers | ||
| 2 tbsp. Hy-Vee honey | ||
| 1 tbsp. tamari | ||
| 1 tbsp. chiu chow chili oil | ||
| 6 mini cucumbers, cut into 1⁄4-in.-thick sticks | ||
| Fish | ||
| 2 ½ tbsp. Big Moe Cason fish & seafood rub | ||
| 1 tbsp. finely minced fresh garlic | ||
| ¼ tsp. kosher salt, plus additional to taste | ||
| 1 (1-lb.) sablefish (black cod) fillet, skin and bones removed; cut into 4 equal portions | ||
| Sauce | ||
| 2 tbsp. 17th Street apple city red barbecue sauce | ||
| 2 tbsp. Full Circle Market organic hoisin sauce | ||
| 1 tbsp. Hy-Vee honey | ||
| 1 tbsp. organic white miso paste | ||
| Green onions, for garnish | ||
Things To Grab
- Whisk
- Large bowl
- Foil
- Large rimmed baking pan
- Small bowl
- Spoon
- Paper towels
- Charcoal or gas grill
- Medium bowl
- Silicone brush
Directions
For fish, place a 17×12-in. sheet of foil in a large rimmed baking pan;
set aside. Stir together fish & seafood rub, garlic and 1⁄4 tsp. salt in a small bowl.Pat fish dry with paper towels. Coat fish portions, one at a time, in rub mixture, gently pressing to adhere; shake off excess. Arrange pieces in a row on center of foil on baking pan. Let stand at room temperature for 10 to 15 minutes.
Preheat a charcoal or gas grill for indirect cooking over medium heat (350 degrees). For sauce mixture, whisk together barbecue sauce, hoisin sauce, honey and miso paste in a medium bowl.
Brush fish with sauce mixture. Bring up long sides of foil. Double-fold top, then double-fold ends to seal packets, leaving room for heat circulation inside.
Grill fish packet for 3 minutes. Open top of packet; grill for 5 to 7 minutes or until sauce on fish thickens and fish reaches 145 degrees.
To serve, transfer fish to a serving platter. Drain cucumbers; place on platter with fish. Garnish with green onions, if desired. Season to taste with additional salt.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 40mg
- Sodium: 1670mg
- Total Carbohydrates: 28g
- Protein: 14g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 10%