Ingredients

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

Greens

• 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

Instructions

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

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

"Alaska sablefish is one of my favorites. It is super resilient to being overcooked and maintains moisture." - Chef Fraser

Ingredients: 

16 portions of Alaska sablefish, 1-2 oz pieces each, skin and bones removed

2 cups milk

2 ea egg yolks

1 oz salt, for milk

1 cup wondra flour, or super fine flour

1 cup corn starch

2 oz madras curry

1 gallon canola oil

1 cup mayonnaise

1 oz ras al hanout spice

Salt

Pepper

Lime for squeeze of lime on top, served cut on the final plating

For the aioli:

Mix ras al hanout with mayonnaise. Season with salt and pepper.

For the fish fry:

Soak sablefish pieces in milk for 1 hour. Make a dip with egg yolks and 2 oz of milk. Put fish in dredge of corn starch, flour and curry. Put fish in egg mix. Return to flour mix. Fry fish at 350° F until golden brown. Garnish plate with aioli in a ramekin, with a slice of lime on the side.

Recipe courtesy of Chef Neal Fraser and Alaska Seafood