Spicy-Glazed Asian BBQ Sablefish

Recipe

Main Dish
Spicy-Glazed Asian BBQ Sablefish

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User Rating

4.5 out of 5 stars
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2 ratings

Recipe Data

4
Servings
15min
Prep
55min
Total

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    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.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. 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.

    7. 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%

    Recipe Source:

    Hy-Vee Seasons