Sesame Honey Sable Fish
Fish on Tuesdays!
This is a new tradition that started when we joined Local Catch Monterey Bay which is a Community Supported Fishery (CSF) for Monterey and Santa Cruz Counties that offers CSA-style weekly shares of fresh, local, sustainable seafood to its members. Being new members it is exciting to see what the fishermen have found for us each week. Tonight we’re serving up sablefish, also known as black cod with mild flavor and soft rich buttery flesh which is high in Omega 3 fatty acids (the good for you kind.)
A quick preparation of a white balsamic vinegar, sesame oil and honey reduction give warmth and a sweet and sour contrast to the tender seared fillet. Time management tips: begin making your reduction while you are preparing the salad or other side dishes, then prep your fish by pressing sesame seeds into the top flesh, sprinkle with salt and pepper. By the time your are ready to grill, sear or broil your fillets the reduction should be ready. The fillets cook up fairly quickly depending on thickness and should be opaque and flaky when done. Drizzle onto your cooked fish and if you have fresh basil on hand, why not give it a quick chop as a garnish.
- ½ cup white balsamic vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- Place liquids in a small sauce pan and bring to a boil over medium-high heat, then lower to a simmer and continue to cook for about 15-18 minutes until liquids have turned golden amber and have reduced by half.
- Remove from heat.
- Your result should be clear, thick and delicious!
Hi from France! I found you on the Junglefrog challenge and have been watching your blog since.
Just wanted to drop a line and say that this is a great shot! Not easy I think to get fish to look great, and this image really captures the moment that you’ve just put it onto the plate and about to serve. Bravo!
Hello! Welcome and thank you so much for traveling my way. Simone’s Junglefrog’s challenges are so inspiring, don’t you think?