Citrus-Ponzu Marinated Sablefish Recipe

Name: Cardero's Restaurants Citrus-Ponzu Marinated Sablefish Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces Sablefish fillets; 1 cups Citrus juice (orange, lemon, lime); 1 cup Ponzu sauce; 1 tbs Fresh ginger, grated; 2 cloves Garlic, minced; 1 tbs Sesame oil; 1 cups Jasmine rice; 1 cups Coconut milk; 1 cups Water; 1 tsp Salt; 1 cups Zucchini, sliced; 1 cups Bell pepper, sliced; 1 cups Carrots, julienned; 2 tbs Olive oil; to taste Salt and pepper

Inspired by Cardero's Restaurant

Time1h

Serves4

seasonal vegetables, coconut rice

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Ingredients

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Sablefish Marinade

4 pieces Sablefish fillets

1 cups Citrus juice (orange, lemon, lime)

1 cup ponzu sauce

1 tbs Fresh ginger, grated

2 cloves Garlic, minced

1 tbs Toasted sesame oil

Coconut Rice

1 cups Jasmine rice

1 cups Coconut milk

1 cups Water

1 tsp Celtic sea salt

Seasonal Vegetables

1 cups Zucchini, sliced

1 cups Bell pepper, sliced

1 cups Carrots, julienned

2 tbs olive oil

to taste Celtic salt and pepper

Method

Marinate the Sablefish

Prepare the Marinade

In a mixing bowl, combine citrus juice, ponzu sauce, grated ginger, minced garlic, and sesame oil. Mix well.

Marinate the Fish

Place the sablefish fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, up to 2 hours.

Cook the Coconut Rice

Combine Ingredients

In a saucepan, combine jasmine rice, coconut milk, water, and salt. Stir well.

Cook the Rice

Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.

Sauté the Vegetables

Sauté the Veggies

In a skillet, heat olive oil over medium heat. Add zucchini, bell pepper, and carrots. Season with salt and pepper. Sauté for 5-7 minutes until tender.

Cook the Sablefish

Grill or Bake the Fish

Preheat a grill or oven to medium heat. Remove sablefish from marinade and cook for about 4-5 minutes per side, or until fish is opaque and flakes easily with a fork.

Serve

Plate the Dish

Serve the marinated sablefish on a bed of coconut rice, surrounded by sautéed seasonal vegetables.

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