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Ginger Lime Sablefish Mahogany Alaskan Sablefish
Teriyaki Marinade
Sablefish is easy to prepare, and unlike most other fish is actually hard to overcook. Try baking at 400 degrees for 12-14 minutes then check. Once the fish is flaky, it is done, but will continue to firm up if allowed to remain in the heat so remove once your preferred texture is reached. Alternatively try grilling skin side down straight on the grates until a spatula can easily slide between flesh and skin then flip over right on top of the skin. Cook until flaky and your preferred texture is reached. Don't be afraid to flip a couple of times to ensure even cooking. Especially good when done over hardwood briquettes!

Photo courtesy of Alaskan Seafood
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