Whether you're preparing more fish these days in observance of Lent, because of dietary concerns or just because it's so readily available, this simple recipe for Lemon-Broiled Sablefish may come in handy.
Sablefish, also called black cod or butterfish, is native to the West Coast. Pacific Northwest Indians, and later settlers to that area, smoked sablefish. Today it's available fresh or frozen, and is a favorite of those who enjoy buttery-flavored fish.
1 1/4 pounds sablefish fillets or steaks
Grated zest and juice of 1 lemon
1 tablespoon brown sugar, packed
1 tablespoon oil
1/2 teaspoon salt
Rinse fish with cold water. Pat dry with paper towels. Cut into 4 equal-size serving portions and set aside.