Homemade teriyaki sauce is worlds apart from the bottled version: soy sauce, mirin, sake, and a touch of sugar, simmered until glossy and concentrated. Wild sablefish absorbs this marinade beautifully, and its high omega-3 fat content ensures a silky, melt-in-your-mouth texture. A quick broil at the end caramelizes the glaze for a lacquered finish. Use tamari for a gluten-free option. Discover more about omega-3 rich wild fish.

Ingredients

• 4 wild Alaskan sablefish portions (5–6 oz each), thawed
• Homemade Teriyaki:
• ⅓ cup soy sauce (or tamari for gluten-free)
• ¼ cup mirin
• 2 tablespoons sake (or dry white wine)
• 1½ tablespoons sugar
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• Garnish: Sesame seeds, sliced scallions, pickled ginger

Instructions

1. Make Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Bring to a simmer over medium heat. Cook 3–4 minutes until slightly thickened. Let cool to room temperature. Reserve 2 tablespoons for basting.
2. Marinate Sablefish: Place fish in a shallow dish. Pour cooled teriyaki over the portions. Cover and refrigerate for 30 minutes (or up to 2 hours).
3. Preheat Broiler: Set oven broiler to high. Line a baking sheet with foil and lightly oil it.
4. Broil: Remove fish from marinade and place skin-side down on the prepared sheet. Broil 6 inches from heat for 8–10 minutes until fish is opaque and the top is lightly charred. Baste with reserved teriyaki halfway through.
5. Final Glaze: In the last 1–2 minutes, brush with another layer of reserved sauce and broil until caramelized and bubbling.
6. Serve: Transfer to plates, garnish with sesame seeds, scallions, and pickled ginger. Serve with steamed rice.