Mastering Broiled Sablefish

Knowing how to perfectly broil sablefish is a hot and fast way to effortlessly transform this deliciously oily species of white fish into a rich, flaky fillet. If you’re a seafood beginner, perfectly broiled sablefish is an easy skill to master: because sablefish is so fatty, it’s hard to overcook it, even under the high heat of the broiler. 

Simple Tips for Perfectly Broiled Sablefish

• Pat the sablefish fillet dry to remove excess moisture.

• Sufficiently preheat your broiler to ensure a quick, intense blast of heat. 

• Broil the fillet skin-side down to avoid burning. 

How to Broil Sablefish

Gather your materials and ingredients: Your fillet(s), tea towel or paper towels, high-heat cooking oil, salt and pepper, oven-safe pan or dish

Preheat broiler, using the highest setting. Meanwhile, pat both sides of sablefish fillet dry with a tea towel or paper towel.

Season with salt and pepper, then lightly coat all sides with cooking oil. 

Broil until fillet is browned on top and flakes easily with a fork, or internal temperature of fillet reaches 130F at its thickest part for medium doneness, about 8 to 10 minutes depending on thickness of fillet. Allow to cook for an extra minute or so if needed.

Enjoy! Once you've mastered the basic technique for broiling sablefish, you’ll be free to start exploring your own personal tastes and cooking style by exploring marinades that complement this rich species of white fish. Try our sweet and savory recipe for Miso Sablefish, which takes its cues from Nobu’s famous black cod dish. 

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*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.