This Sablefish recipe comes from our very own chef Robert Clark, whose experience fishing on the Gaspé Peninsula as a child led to his current role in the sustainable-seafood dining movement. Featuring primarily British Columbian ingredients, Clark’s recipe for Soy and Honey Glazed Cedar Planked Sablefish evokes the clean, clear waters and breathtaking fragrant forests of beautiful B.C. And for those in Ontario, Quebec, and the Prairies, now you know where to look when you get tired of lake fish and pine planks.
- 1 cedar plank
- 2 sheets macro kelp
- 1/4 cup mountain honey (preferably local)
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1/4 cup grated ginger root
- 1 whole orange—zest and segments
- 1 sablefish fillet
- Soak the cedar board in water for 1 hour.
- Soak the seaweed, then rinse and let sit.
- Combine the hoisin, honey, sesame oil, soy sauce, grated ginger, and orange zest.
- Remove the skin from the fish and debone if not already done. (Your local fishmonger can do this for you.)
- Lay the filet in a dish and pour the marinade over top, completely coating the fish on both sides.
- Let fish marinate for 30 minutes then turn the fish over and marinate for another 30 minutes.
- Lay the seaweed on the pre-soaked cedar board.
- Remove the sablefish from the marinade and place on top of the seaweed-covered plank.
- Place planks over a 450–500°F barbecue and cook, covered, for 8 to 10 minutes, depending on the thickness of the fish.
- Flake and serve.