Shop 2024 CSF Seafood Shares

Thyme Crusted Alaska Sablefish



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


  1. Remove any bones that may remain in the Alaska sablefishfillets 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
  2. 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. Toss the panko or bread crumbs with the parsley, thyme
    and melted butter in a mixing bowl.
  4. When ready to assemble, preheat the oven to 350F.
    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.