Curt and I love fresh fish! We also get all of our fresh fish from Vital Choice Seafood, they have the best quality we’ve found anywhere. This recipe contains two of our most favorite ingredients, thyme and sablefish!
Sablefish is very high in omega-3s, each 4 oz portion averaging 1.6 grams—more than most wild Salmon!
Prep Time 25 minutes; Cook Time 30 minutes; Serves 8
Thyme-Crusted Alaskan Sablefish
- 8 (4 oz each) Alaskan Sablefish fillets, skin removed
- 6 Tablespoons soy sauce
- 3 Tablespoons sugar
For the Braised Red Onions
- 6 ounces bacon, diced
- 3 large red onions, peeled, halved, and sliced from root to tip
- 3/4 cup dry white wine or vermouth
- 2 Tablespoons soy sauce
- 2 teaspoons coarsely chopped thyme leaves
- 1-1/2 Tablespoons dark brown sugar
- 3 Tablespoons red wine vinegar
For the Crust
- 3/4 cup Panko (Japanese bread crumbs) or fresh bread crumbs
- 1/4 cup chopped parsley
- 1 Tablespoon chopped thyme leaves
- 3 Tablespoons melted butter
Remove any bones that may remain in the fillets and cut the fish into 8 equal portions. Mix the soy sauce and sugar in a re-sealable plastic bag and add the fillets. Seal the bag and turn it several times to evenly distribute the marinade; refrigerate for at least 4 hours (24 hours maximum).
Meanwhile, make the braised red onions:
Cook the bacon in a large saucepan until it renders and begins to crisp. Pour off half the fat. Add the red onions to the pan along with the wine, soy sauce, thyme, brown sugar and vinegar.
Cook over medium heat, stirring occasionally, until all the liquid boils away and the onions are tender, about 15 minutes.
The onions can be refrigerated until you are ready to bake the fish.
Toss the Panko or bread crumbs with the parsley, thyme and melted butter in a mixing bowl.
When ready to assemble, preheat the oven to 350ºF.
Reheat the braised onions in a saucepan and spread them out in a large shallow baking dish. Lift the fish fillets from the marinade and arrange them on top of the onions, skinned side down.
Top each fillet with an even coating of the crust mixture, gently patting it on with your fingertips.
Bake for 25 to 30 minutes, or just until the fish flakes apart slightly when nudged with your finger and the interior is no longer translucent.
Turn the broiler to high and broil until the crust is golden brown. Remove from heat and let stand 5 minutes. Serve with mashed or roasted winter squash, or braised winter kale.Transparency & Appreciation: I want all of my readers to know that I do provide links on this blog to other businesses that sell products that I use and love, I will never post a link to anything that is inconsistent with my ideology.
When you do click on a link to a business that I have referred you to and you make a purchase, I will earn a small commission – the price to you though is always their regular price, or in some instances a special offer price.
When you do make a purchase you are showing me that you support my efforts in creating this blog for everyone to enjoy and learn from… I am very grateful to those who have chosen to read what I have written, and my referrals.
Thank you very much!
Regarding Health and Wellness – This site does not provide medical advice. I am not a doctor or health advisor. My purpose is to share experiences and information as I seek to improve the health of my family through a real food and natural lifestyle. Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.