| Serves | 4 to 6 |
Fish-market alert: Sable is sometimes called black cod or butterfish. Substitute salmon, halibut, steelhead trout, or pretty much any relatively thick fillets that are not too dense.
| 4 | sable fillets without skin (6 oz. each) | |
| 2 | Tbsp. honey | |
| 1 | tsp. balsamic vinegar | |
| 2 | tsp. soy sauce | |
| 1 | Tbsp. orange juice | |
| 1 | Tbsp. orange zest | |
| 1 | in of ginger, peeled and minced | |
| 2 | tsp. oil | |
| ~ | Salt and pepper |
I did not forget to tell you to flip the fish. Cooking it only on one side allows for the glaze to really caramelize on top.
Read more in Helen Rennie’s column on buying and preparing fish.
This content is from the Helen Rennie collection.
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Average Rating 5
50% recommend this recipe
1. by Theresa Singleton on Mar 3, 2009 at 12:44 PM PST
I love the flavor of the orange which came through more on day 2 then it did on day 1. I also used Cod instead and had to cook it a little while longer.
2. by Heidi Spangler on Aug 12, 2010 at 3:53 PM PDT
What a terrific recipe! I cooked the fish on a cedar plank on the grill instead of broiling it and it came out fantastic. Served it with a side of orange infused brown rice with broccoli.
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