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Thyme-Crusted Alaska Sablefish

Thyme-Crusted Alaska Sablefish
Use panko for an extra crunch on this wild Alaska sablefish dish.
  • Prep Time: 25 minutes, not including marinating time
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Servings: 8
  • Yield: 6 oz sablefish plus onions and crust per serving

Ingredients

  • 3 pounds Alaska sablefish fillets, skin removed
  • 6 Tablespoons soy sauce
  • 3 Tablespoons sugar
  • Braised Red Onions

  • 6 ounces bacon, diced
  • 3 large red onions, peeled, halved, and sliced from root to tip
  • 3/4 cup dry white wine or vermouth
  • 2 Tablespoons soy sauce
  • 2 teaspoons coarsely chopped thyme leaves
  • 1-1/2 Tablespoons dark brown sugar
  • 3 Tablespoons red wine vinegar
  • Crust

  • 3/4 cup panko (Japanese bread crumbs) or fresh bread crumbs
  • 1/4 cup chopped parsley
  • 1 Tablespoon chopped thyme leaves
  • 3 Tablespoons melted butter

Nutrition Facts

Calories 599
Total fat 41g
Saturated fat 12g
Calories from fat 63%
Cholesterol 113mg
Protein 32g
Carbohydrate 20g
Fiber 1.5g
Sodium 1484mg
Calcium 108mg
Omega-3 fatty acids 2800mg
Recipe courtesy of Jerry Traundfeld, Executive Chef of Poppy, Seattle

Instructions

  1. Step 1 Prepare fish

    Remove any bones that may remain in the Alaska sablefish fillets and cut into 8 equal portions. Mix the soy sauce and sugar in a resealable plastic bag and add the fillets. Seal the bag and turn it several times to evenly distribute the marinade; refrigerate for at least 4 hours (24 hours maximum).

  2. Step 2 Make braised onions

    Meanwhile, make the braised red onions: Cook the bacon in a large saucepan until it renders and begins to crisp. Pour off half the fat. Add the red onions to the pan along with the wine, soy sauce, thyme, brown sugar and vinegar. Cook over medium heat, stirring occasionally, until all the liquid boils away and the onions are tender, about 15 minutes. The onions can be refrigerated until you are ready to bake the fish.

  3. Step 3 Prepare panko crust

    Toss the panko or bread crumbs with the parsley, thyme and melted butter in a mixing bowl.

  4. Step 4 Assemble and serve

    When ready to assemble, preheat the oven to 350ºF. Reheat the braised onions in a saucepan and spread them out in a large shallow baking dish. Lift the fish fillets from the marinade and arrange them on top of the onions, skinned side down. Top each fillet with an even coating of the crust mixture, gently patting it on with your fingertips. Bake for 25 to 30 minutes, or just until the fish flakes apart slightly when nudged with your finger and the interior is no longer translucent. Turn the broiler to high and broil until the crust is golden brown. Remove from heat and let stand 5 minutes. Serve with mashed or roasted winter squash, or braised winter kale.

Nutrition Facts

Calories 599
Total fat 41g
Saturated fat 12g
Calories from fat 63%
Cholesterol 113mg
Protein 32g
Carbohydrate 20g
Fiber 1.5g
Sodium 1484mg
Calcium 108mg
Omega-3 fatty acids 2800mg
Recipe courtesy of Jerry Traundfeld, Executive Chef of Poppy, Seattle