Wild Alaskan Sablefish

Grilled Sablefish (Black Cod)

Smoky, buttery perfection straight off the grill

Wild Alaskan sablefish, also known as black cod, is one of the most prized fish for grilling thanks to its exceptionally high fat content that keeps it moist over direct heat. The natural oils in sablefish self-baste as it cooks, creating a silky, buttery interior with beautifully charred edges. This simple preparation lets the premium quality of the fish shine through, with just a touch of seasoning and optional cedar plank for extra smokiness.

Ingredients

• 4 wild Alaskan sablefish portions (5-6 oz each), thawed
• 2 tablespoons avocado oil
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon garlic powder
• Lemon wedges for serving
• Optional: cedar grilling plank (soaked 1 hour in water)

Instructions

1. Preheat the grill: Heat your grill to medium-high (400-450°F). Clean and oil the grates thoroughly.
2. Season the sablefish: Pat portions dry. Brush with avocado oil and season with sea salt, pepper, and garlic powder on both sides.
3. Direct heat method: Place sablefish skin-side down on the grill. Cook for 4-5 minutes without moving. Gently flip and cook 3-4 minutes more until opaque throughout.
4. Cedar plank option: Place the soaked cedar plank on the grill until it starts to smoke (about 2 minutes). Place sablefish skin-side down on the plank. Close the lid and cook for 8-10 minutes without flipping.
5. Check for doneness: The sablefish is done when it flakes easily and reaches an internal temperature of 145°F. The flesh should be opaque and moist.
6. Serve: Transfer to a platter, squeeze fresh lemon over the top, and serve immediately.