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Teriyaki-Braised Alaska Sablefish With Colorful Vegetables

Teriyaki-Braised Alaska Sablefish With Colorful Vegetables

Cook's Tip: Serve with bowls of steamed jasmine rice on the side.

SERVES 4 PREP TIME 10 minutes COOK TIME 15 minutes


4 Alaska sablefish fillets, fresh, thawed or frozen

1 Tablespoon vegetable oil

1/2 cup teriyaki sauce

2 teaspoons minced fresh garlic

2 Tablespoons Riesling

1 small red bell pepper, cut in thin strips

4 green onions, cut in 3-inch pieces

1 large carrot, cut in julienne (matchstick) pieces

2 Tablespoons fresh lemon juice

Lemon wedges and toasted sesame seeds, for garnish


  1. Have all ingredients ready before beginning.  Rinse any ice glaze from frozen Alaska sablefish under cold water; pat dry with paper towel.
  2. Heat a heavy nonstick skillet over medium-high heat.  Brush both sides of sablefish with oil.  Place sablefish in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.  Add teriyaki sauce and cook 2 minutes more; sauce will boil up.
  3. Turn fillets over, add garlic and cook for 2 minutes.  Add wine, bell pepper, green onions and carrot.  Cover pan tightly and reduce heat to medium.  Continue to cook an additional 6 to 8 minutes for frozen or 3 to 4 minutes for fresh/thawed.  Cook just until fish is opaque throughout.  Sprinkle with lemon juice.
  4. To serve, top fish with vegetables and sauce; garnish with lemon wedges and toasted sesame seeds, if desired.

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