Teriyaki-braised Alaska Sablefish with Rainbow Veggies Recipe | Alaska Gold Seafood


Alaska Gold sablefish portions,  thawed 
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 sablefish portions under cold water; pat dry with paper towel.

Heat a heavy nonstick skillet over medium-high heat.  Brush both sides of sablefish portions with oil.  Place sablefish portions 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.

Serve with jasmine rice.

Recipe courtesy of Alaska Seafood. Nutritional information here.