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
- Have all ingredients ready before beginning. Rinse any ice glaze from frozen Alaska sablefish under cold water; pat dry with paper towel.
- 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.
- 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.
- To serve, top fish with vegetables and sauce; garnish with lemon wedges and toasted sesame seeds, if desired.