Home / Recipes

Blog - Recipes

Honey Broiled Sablefish

Honey Broiled Sablefish



  • 6 Alaska sablefish fillets (approx. 7 oz. each)
  • 2 cups Alaskan honey
  • 1 cup low-sodium soy sauce
  • 3⁄4 cup high heat oil like canola or avocado
  • 3⁄4 cup white wine vinegar
  • Fine sea salt
  • Freshly ground black pepper


  • 3 garlic cloves, peeled and chopped
  • 3 tbsp. unsalted butter
  • 12 to 15 cups baby spinach, stems removed
  • Nutmeg, ground
  • Fine sea salt, to taste
  • Black pepper, ground, to taste


Marinate fish

Combine honey, soy sauce, grapeseed oil, and vinegar in a bowl. Stir and place black cod fillets in the bowl. Cover and refrigerate for 24 hours.

Roast fish

Preheat the oven to 450°F. Remove fish from marinade and season with salt and black pepper. Place fillets on a cookie sheet and cook about 5 to 6 minutes, then finish on broil until they have a golden/dark-brown hue and are cooked through.

Prepare greens

In a pan, melt butter with garlic until butter turns golden brown. Add spinach and pinch of nutmeg, salt, and black pepper. Cook just until wilted.

To serve

Spoon wilted spinach or pea leaves equally between 6 plates, top with fillet and spoon some marinade over and around the fish.

Recipe courtesy of Chef Laurent Tourondel

Featured Festive Recipes!

Featured Festive Recipes!

Skip the turkey this year, and substitute Alaskan seafood! It's a sustainable and healthy option to fill your table.

Here are four festive dishes, that utilize different species, so you can find a new family favorite

Pumpkin Crab Bisque  

Who needs pumpkin pie after this delightful rich bisque? It's warm, filling, refined (and best of all easy!)

Cranberry Halibut 

If your favorite part of thanksgiving is the cranberry sauce, this is the recipe for you. Simple golden fried halibut topped with a zesty cranberry compote. 

Sablefish Dip

Impress your guests with this unique smoked sablefish dip. The rich buttery meat holds the flavor of Alder and makes the perfect appetizer. 

Salmon Wellington 

This salmon, mushroom and rice pie is a classic French recipe and is perfect for the holidays or family gatherings...like Beef Wellington but better!

Recipes courtesy of The Top Meal, US Cranberries, SNP, and Alaska Seafood

Zuppa Di Pesce - Italian Fish Soup

Zuppa Di Pesce - Italian Fish Soup

Mamma Mia!

On cold snowy days like today, this easy Italian soup is the perfect way to warm up. The recipe lists Halibut, but it's also delightful with Cod, Rockfish, or Sablefish


  • 1/4 cup olive oil
  • 1 small onion, chopped
  • 1 large yellow (or green) bell pepper, chopped
  • 1 Tablespoon minced garlic
  • 1 bay leaf, broken in half
  • 1/2 teaspoon dried oregano
  • 1/4 cup chopped fresh parsley
  • 3/4 cup white wine
  • 1 can (28 to 32 oz.) whole plum tomatoes
  • 2 cans (15 to 16 oz. each) cannellini beans, rinsed and drained
  • 1 pound skinless Alaska Halibut, fresh or thawed, cut in 2-inch pieces


  1. Sauté aromatics

    Heat olive oil in large heavy stockpot. Stir in onion, pepper, and garlic. Cook and stir over medium heat until onions are softened, about 5 minutes. Add bay leaf, oregano and parsley; cook an additional 1-2 minutes.

  2. Add remaining ingredients and simmer

    Stir in white wine and cook 1-2 minutes. Stir in and break up tomatoes. Cook 10-15 minutes, adding beans and fish during the last 5 minutes of cooking.

    Cook’s tips: If using frozen seafood portions, rinse any ice glaze off under cold water, then add seafood to soup during the last 5 minutes of cooking. Cover the pan tightly and cook 5 minutes. Turn off the heat and let the seafood rest in the soup for 5 minutes. Break seafood into large chunks to serve.

Recipe courtesy of Alaska Seafood