Soy Glazed Sablefish (Black Cod)

A flavorful way to cook Sablefish (Black Cod) or other kinds of fish!

4 Servings
1 pound Black Cod or Sablefish (cut into four filets or pieces)
1 pound broccoli florets (or green beans, Brussels sprouts, caulifower, snap peas, etc.)
6 tablespoons soy sauce or tamari (low sodium, if possible)
3 tablespoons honey (or brown sugar or coconut sugar)
1 teaspoon toasted sesame oil (optional--just used for flavor)
4 cloves garlic (grated or minced--or 2 teaspoons garlic powder)
1 teaspoon ginger powder (or 1 inch fresh ginger, peeled and grated)
1 lime juice and zest (from 1 whole lime--or 1 Tablespoon rice vinegar)
1 teaspoon crushed red pepper flakes (or fresh chopped chili pepper)
  optional toppings (chopped green onion, cilantro, sesame seeds, fresh lime juice)
  1. Thaw fish overnight in the refrigerator. Once thawed, rinse with cool water, cut into 4 portions and dry off filets with paper towel to remove any excess moisture.
  2. In a bowl, mix soy sauce, honey, sesame oil, garlic, ginger, lime and pepper flakes.
  3. Use half of the sauce to marinate the fish for 1 hour or overnight.
  4. Once marinated, use the remaining sauce to coat the veggies on a baking tray, then roast at 425°F for about 20 minutes, or until caramelized and tender.
  5. Remove veggies from tray and onto the same tray, add the fish, leaving space between each piece. Cook fish for about 15-20 minutes until it reaches an internal temperature of 145°F. It will be naturally oily, tender, flaky and solid white all the way through.
  6. Serve with steamed rice, roasted vegetables and optional toppings. Watch out for bones. Enjoy!