Pan-Seared Sablefish with Maple-Soy Glaze | Recipe and Video
Pan-seared sablefish, also called black cod, pairs well with a small amount of maple-soy glaze. This recipe focuses on a skillet finish: sear the fillets first, then add the sweet glaze near the end so it does not scorch while the fish cooks.
Sablefish cooking video
Choose fillets for the skillet
Use sablefish fillets, portioned as needed. The fresh headless-and-gutted black cod product requires filleting before it can replace these portions. Browse the Sablefish collection to compare formats.
Ingredients
Serves 4.
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- 4 sablefish fillet portions, about 6 oz each, skin-on if available
- 2 tablespoons neutral cooking oil
- 1 tablespoon unsalted butter
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup
- 1 teaspoon finely grated fresh ginger
- 1 garlic clove, minced
- 1 tablespoon water, plus extra if needed
- Black pepper and a little salt, to taste
- Lemon wedges and fresh herbs, for serving
How to pan-sear sablefish
- Thaw frozen fish using our thawing guide, including its vacuum-packaging instructions. Keep the portions chilled until preparation. Pat dry and season lightly; the soy sauce will also add salt.
- Mix the soy sauce, maple syrup, ginger, garlic, and water in a small bowl. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the fish skin-side down if skin-on, working in batches if necessary. Press gently with a spatula for a few seconds to help the skin contact the pan.
- Cook undisturbed for approximately 3–4 minutes, then check whether the fish releases. Turn carefully with a wide spatula. Reduce the heat and continue cooking; thicker pieces need more time.
- When the fish is nearly cooked, reduce the heat to low and add the butter and glaze. Spoon the sauce over the fish briefly. Add a small splash of water if it becomes too thick; do not let the syrup burn.
- Check the thickest part of each portion with a food thermometer and continue cooking as needed to reach 145°F (63°C). If the glaze reduces before the fish is ready, add a little water and finish over gentle heat.
- Transfer to plates and spoon over the glaze. Add lemon and herbs to taste.
The temperature follows the FoodSafety.gov fish cooking guidance. The richness of sablefish does not replace a doneness check. Cooking times above are estimates, not guaranteed endpoints.
Serving and troubleshooting
Serve with rice, roasted vegetables, or a crisp salad. Prepare the side dish first so the fish can be served as soon as it is cooked. If a portion sticks, allow a little more time before gently easing a spatula underneath; do not pry up one edge. Keep the glaze light enough to spoon rather than reducing it to a hard coating.
Choose another cooking method
- Grilled black cod with soy and lemon — for outdoor cooking.
- Baked sablefish with lemon, garlic, and herbs — for an oven meal.
Shop the parent Fish collection, or compare Fresh Fish and Frozen Fish for your meal plan.
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Glaze variations
For a honey-soy version, replace maple syrup with honey in the recipe above. Add a small splash of rice vinegar or lime juice for acidity, and taste before adding more soy sauce. Stir in a few drops of toasted sesame oil after cooking if desired. For heat, add sambal or chili sauce gradually.
Keep sweet sauce away from high searing heat. If the fish needs longer but the glaze is reducing too quickly, add a little water and finish gently. Another option is to cook the fish to 145°F first, prepare the glaze over lower heat separately and spoon it over at serving.
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