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Lemon-Broiled Sablefish Is Simple, Excellent Choice as Lenten Dish

February 02, 1989

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.

LEMON-BROILED SABLEFISH

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

Lemon wedges

Rinse fish with cold water. Pat dry with paper towels. Cut into 4 equal-size serving portions and set aside.

Combine grated lemon zest and juice, brown sugar, oil and salt in glass baking dish, mixing well. Place fish in single layer in marinade, turning to coat both sides. Cover and marinate in refrigerator 1 hour, turning once.

Coat broiler pan with vegetable spray or oil. Transfer fish to broiler pan, reserving marinade. Broil 4 to 5 inches from source of heat 8 to 10 minutes per inch of fish, measured at thickest part.

Turn once and baste with marinade halfway through cooking time. Garnish with lemon wedges. Makes 4 servings.

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