Wild Alaskan Sablefish (Black Cod) portions

Looking for a deeply flavorful, omega-3-rich dinner that comes together with ease? This wild Alaskan sablefish teriyaki bowl is a weeknight stunner

Ingredients

For the Fish & Marinade:

• 1½-2 lbs sablefish (black cod) fillets
  
• ⅓ cup coconut aminos
  
• 3 Tbsp rice vinegar 
  
• 1 Tbsp toasted sesame oil
  
• 2 Tbsp maple syrup (or coconut sugar)
  
• 1 tsp grated fresh ginger
  
• 1 clove garlic, minced
  

For the Rice:

• 1 cup jasmine or short-grain rice (yields ~2 cups cooked)
  
• 1 ½ cups water
  
• Pinch of sea salt
  

For the Vegetables:

• 2 medium carrots, shredded (about 1½ cups)
  
• 1 cup snow peas, trimmed and halved if large
  
• 1 Tbsp avocado oil (or neutral cooking oil)
  
• Pinch of sea salt and black pepper
  

For Assembly & Garnish:

• 2 cups cooked rice (see rice instructions)
  
• Sautéed shredded carrots and snow peas (see instructions)
  
• Teriyaki-glazed sablefish (see instructions)
  
• 1 cup kimchi (store-bought or homemade)
  
• 2 green onions, thinly sliced (optional)
  
• 1 tsp toasted sesame seeds (optional)
  

Instructions

1. Cook the Rice:
   
   Rinse 1 cup of rice under cold water until the water runs clear.
   
   Combine rinsed rice, 1 ½ cups water, and a pinch of salt in a saucepan; bring to a boil.
   
   Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
   
   
2. Prepare Marinade & Fish:
   
   In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, maple syrup or coconut sugar, grated ginger, and minced garlic until sugar dissolves.
   
   Place sablefish fillets in a shallow dish or resealable bag. Pour half of the marinade over the fillets, reserving the other half. Marinate at room temperature for 15 minutes (or up to 30 minutes in the fridge).
   
   Preheat oven to 400°F (204 °C). Line a baking sheet with parchment paper or lightly oil a broiler-safe pan.
   
   Transfer marinated fillets (skin-side down if skin is on) to the prepared pan, brushing off excess marinade. Bake for 10-12 minutes, or until fish flakes easily with a fork.
   
   Meanwhile, pour the reserved marinade into a small saucepan and simmer over medium heat until it thickens slightly (about 3-4 minutes). Remove from heat.
   
   Once the fish is cooked, brush each fillet generously with the thickened teriyaki sauce.
   
3. Sauté Vegetables:
   
   In a skillet over medium heat, warm 1 Tbsp oil.
   
   Add shredded carrots and season with a pinch of sea salt and pepper. Sauté for 2 minutes.
   
   Add snow peas and cook 1-2 more minutes, until vegetables are tender-crisp. Remove from heat.
   
   
4. Assemble the Bowls:
   
   Divide cooked rice evenly among 4 bowls (about ½ cup cooked rice per bowl).
   
   Arrange a teriyaki-sauced sablefish fillet (or flaked pieces) over each rice portion.
   
   Add a scoop of sautéed shredded carrots and snow peas to the side.
   
   Place ~¼ cup of kimchi on the opposite side.
   
   Garnish each bowl with sliced green onions and a sprinkle of toasted sesame seeds, if desired.

Experience a perfect blend of flavors in this Smoky Harissa Baked Wild Alaskan Sablefish Bulgur bowl.

Prep Time: 25 minutes 
Cook Time: 20 minutes
Servings: 4

Ingredients
SMOKY HARISSA AIOLI SAUCE
3/4 cup mayonnaise
1/2 lemon, zested and juiced
1 Tbsp chopped fresh parsley
2 tsp harissa seasoning
1/2 tsp ginger powder or freshly grated
1 1/2 tsp ras el hanout
Salt and pepper, to taste

Directions
In a blender, combine the lemon zest, lemon juice, harissa, mayonnaise, grated ginger, ras el hanout, olive oil, kosher salt, and black pepper. Blend for 2-3 minutes, add chopped parsley, blend for 15 seconds. Refrigerate.

FOR THE BULGUR-BEANS:
3 cups prepared bulgur wheat (or couscous)
1 (15 oz) can of garbanzo beans, drained and rinsed
1 orange, juiced and zested
2 tbsp extra virgin olive oil
Salt and pepper, to taste

FOR THE CARROTS:
1 lb tri-color carrots, large diced slices
2 tbsp olive oil
Salt and pepper, to taste

FOR THE WILD ALASKAN BLACK COD:
4 (6 oz) wild Alaskan sablefish (black cod) fillets
1 Tbsp extra virgin olive oil
Salt, to taste
8-12 cup mixed greens

Directions
1 Combine bulgur with garbanzo beans in a mixing bowl. Stir in juice from orange and olive oil then season with salt and pepper.

2 Heat oven to 425° F. Toss carrots with olive oil then season with salt and pepper. Roast carrots for about 10 minutes on a parchment-lined baking sheet until golden brown and the edges are slightly charred.

3 Reduce oven temperature to 400°. Season wild Alaskan black cod with salt; brush with 1 tablespoon olive oil. Bake on a non-stick baking sheet until cooked through, about 4-5 minutes, depending on the thickness of the fish.

4 For each serving: Place 2-3 cups of mixed greens in the bottom of a bowl. Evenly drizzle 1-2 tbsp of harissa aioli onto the greens. Place 1/4 of the total bulgur beans mix over the greens. Spoon 1 tbsp aioli where black cod will be placed and add black cod fillet. Place roasted carrots over the salad and around the wild Alaskan black cod. Brush black cod with a teaspoon of olive oil. Sprinkle on some of the orange zest. Drizzle on an additional 1 tbsp aioli.

Optional Garnish: Chopped fresh herbs.

Try our wild Alaskan sea salt (harvested from the Prince William Sound by fishermen!) in this recipe! 

A little sweet, a little heat, a lot of wow —this Wild Alaskan Black Cod Quinoa & Lentil Bowl with honey–pomegranate red pepper glaze is as easy as it is impressive.

Prep Time: 30 minutes
Cook Time: 20 minutes (quinoa and red lentils each take 15-20 min)
Servings: 4


Ingredients

*For the Honey-Pom Lemon Chili-Pepper Sauce:
1/2 tsp ground coriander
1 Tbsp extra virgin olive oil
½ cup honey
1 Tbsp pomegranate molasses
1/4 cup red bell pepper, finely diced
1/2 cup fresh lemon juice
2 tsp Urfa biber chili
1 Tbsp chopped cilantro if desired

*You can also substitute your favorite prepared balsamic/ honey dressing pomegranate seeds.

For the grains:
2 cups cooked red (or tri-color) quinoa
2 cups cooked red (or green) lentils
Salt and pepper, to taste
2 Tbsp extra virgin olive oil

For the vegetables:
4 cups (about 20 oz) Brussels sprouts, halved
1 Tbsp extra virgin olive oil
Salt and pepper, to taste
8-12 cups mixed greens

For the fish:
4 Wild Alaskan Black Cod fillets, 6 oz each
Salt and pepper, to taste

Instructions

1. Sauce: In a sauté pan, over low heat, toast crushed coriander seed for 15 seconds, add olive oil, honey, pomegranate molasses, lemon juice, and bell pepper, bring to a simmer for 3 minutes, remove, and cool. Add lemon zest, Urfa biber chili, and cilantro. Reserve and refrigerate.

2. Cook quinoa and lentils according to package directions. In a medium bowl, gently mix quinoa and lentils. Season to taste with salt and pepper. Toss with olive oil.

3. Preheat oven to 425°. In a mixing bowl, toss the cut Brussels sprouts with olive oil, then place evenly onto a large spray-coated or foil-lined sheet pan. Season with salt and pepper. Roast for 8-10 minutes, until golden brown and edges are slightly charred.

4. Reduce oven temp to 400°F. Season black cod fillets with salt and pepper; place on a spray-coated or foil-lined baking sheet. Spread 1 Tbsp of balsamic dressing over the top of each fillet and bake for 5-6 minutes until it is a light golden-brown color and the sauce thickens. Remove and keep warm.

5. For each serving: Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle with 1 Tbsp dressing. Toss 1 cup quinoa mixture in a bowl with 1/2 Tbsp of dressing; place over the greens. Toss one-fourth of the Brussels sprouts with some pomegranate seeds and place over the quinoa mixture. Add black cod fillets to the bowl; drizzle with 1/4 cup dressing.

*Optional Garnish: Cilantro and lemon wedges.