Black Cod with Citrus Salsa or Soy-Honey Glaze
Choose a bright citrus topping or a savory-sweet glaze for sablefish, also called black cod. Each recipe below makes two servings using two 6 oz fillet portions. Start with fresh or fully thawed fish and allow extra cooking time for thicker pieces.
Use sablefish fillets. If you purchase fresh headless-and-gutted black cod, cut fillets first and weigh the prepared portions. Follow package thawing instructions, including directions for vacuum packaging; our thawing guide explains the steps.
Grilled Black Cod with Citrus Salsa
Ingredients for Two
- Two sablefish fillet portions, 6 oz each
- 2 tsp olive oil
- Black pepper and a little salt, to taste
- 1 orange, peeled, membranes removed and flesh diced
- 1 small grapefruit, prepared the same way, or a second orange
- 2 tbsp finely diced red onion
- 1 tbsp chopped cilantro
- 1 tbsp lime juice
Preparation
- Combine the citrus, onion, cilantro and lime juice in a clean bowl. Keep chilled while you cook the fish, separate from raw-fish utensils.
- Prepare a medium-heat grill with a cooler area. Use a grill-safe tray or fish basket to support the delicate fillets, following the equipment instructions.
- Pat the fish dry, check for bones, brush with oil and season. Place in the prepared tray or basket, skin-side down if skin is present.
- Close the lid and begin checking after about 5 minutes. Move to the cooler area if the outside browns too quickly. Continue until the thickest part reaches 145°F (63°C); thickness and grill heat determine the total time.
- Lift with a wide spatula and top with citrus salsa. Serve with rice or a green salad.
For handling and sticking problems, read the sablefish grilling guide. To cook indoors, bake the lightly oiled fish at 400°F, begin checking around 12 minutes, and continue to 145°F before adding the salsa.
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Baked Black Cod with Soy-Honey Glaze
Ingredients for Two
- Two sablefish fillet portions, 6 oz each
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 small garlic clove, finely grated
- 1 tsp neutral oil for the baking dish
- Sliced scallions, optional, for serving
Preparation
- Heat the oven to 375°F (190°C). Lightly oil a small baking dish. Pat the fish dry, check for bones and arrange the portions in the dish.
- Mix soy sauce, honey, sesame oil and garlic. Spoon a thin coating over the fish. No additional salt is needed at this stage.
- Bake, beginning temperature checks around 12 minutes. Continue until the thickest part reaches 145°F (63°C). If the glaze darkens too quickly, loosely cover with foil while the center finishes cooking.
- Serve with rice, steamed green beans and optional scallions. Discard any uncooked glaze that touched raw fish; do not use it as a table sauce.
Choose Your Next Sablefish Recipe
For miso, use the separate overnight miso-marinated black cod recipe. For garlic butter or lemon herbs, try quick sablefish recipes. Compare oven, skillet and grill methods in our sablefish cooking guide.
The fish temperature follows FoodSafety.gov cooking guidance. Times are estimates; a browned glaze does not establish the center temperature. These recipes use uncooked fillets. For smoked sablefish, follow its own preparation and serving instructions.
Compare formats in Sablefish (Black Cod), part of the Fish collection.
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