Soy And Ginger Marinated Sablefish Recipes

SOY-AND-GINGER-MARINATED PORK CHOPS

Steps:

• Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
• Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
• Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
• Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.

SAUTEED SABLEFISH WITH GINGER-SOY GLAZE

Steps:

• Combine first 7 ingredients in an 11 x 7-inch baking dish. Add sablefish, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes.
• Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or sauté pan over medium-high heat. Add canola oil and lay fish in pan, skin side up. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness.
• While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon.
• To assemble: Place the ramen noodles on dish and place fillet on top of the bed of ramen. Brush fish with glaze and garnish with sliced green onions.

SOY AND GINGER MARINATED SABLEFISH

Steps:

• Combine the vinegar, soy sauce, lemon juice, honey, ginger, garlic, sesame oil, and shallot in a shallow dish and stir to evenly mix. Add the sablefish fillet pieces, cover, and refrigerate for at least 12 hours. Heat the balsamic vinegar in a small saucepan over medium heat and reduce until thick enough to coat the back of a spoon, 8-12 minutes. You should have about 2 tablespoons of balsamic glaze; transfer to a small dish and set aside. Preheat the broiler. Line a rimmed baking sheet with foil. Set the top oven rack about 5 inches below the heat source. Lift the sablefish from the marinade, allowing excess to drip off, and arrange on the baking sheet. Broil until nicely browned and caramelized on top and opaque through the thickest part, 8-10 minutes. Arrange the sablefish fillets on individual plates. Drizzle with the balsamic glaze and sprinkle with sesame seeds. If you like, the sablefish may be served with a simple watercress salad, dressed with extra virgin olive oil and lemon juice.