Sablefish Teriyaki Bowls

By Christina Keiler, Intentionally Healed

Looking for a deeply flavorful, omega-3-rich dinner that comes together with ease? This wild Alaskan sablefish teriyaki bowl is a weeknight stunner - and it's soy-free, customizable and totally delicious. We teamed up with Christina Keiler of Intentionally Healed to bring you this nourishing, craveable meal using one of Alaska's richest, most buttery fish: black cod.

Wild Alaskan Sablefish (Black Cod) Teriyaki Bowls

Ingredients

For the Fish & Marinade:

• 1½-2 lbs sablefish (black cod) fillets

• ⅓ cup coconut aminos

• 3 Tbsp rice vinegar 

• 1 Tbsp toasted sesame oil

• 2 Tbsp maple syrup (or coconut sugar)

• 1 tsp grated fresh ginger

• 1 clove garlic, minced

  
  

For the Rice:

• 1 cup jasmine or short-grain rice (yields ~2 cups cooked)

• 1 ½ cups water

• Pinch of sea salt

For the Vegetables:

• 2 medium carrots, shredded (about 1½ cups)

• 1 cup snow peas, trimmed and halved if large

• 1 Tbsp avocado oil (or neutral cooking oil)

• Pinch of sea salt and black pepper

For Assembly & Garnish:

• 2 cups cooked rice (see rice instructions)

• Sautéed shredded carrots and snow peas (see instructions)

• Teriyaki-glazed sablefish (see instructions)

• 1 cup kimchi (store-bought or homemade)

• 2 green onions, thinly sliced (optional)

• 1 tsp toasted sesame seeds (optional)

Wild Alaskan Sablefish (Black Cod) - 6 oz portions

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Instructions

1. Cook the Rice:

   • Rinse 1 cup of rice under cold water until the water runs clear.

   • Combine rinsed rice, 1 ½ cups water, and a pinch of salt in a saucepan; bring to a boil.

   • Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.

2. Prepare Marinade & Fish:

   • In a small bowl, whisk together coconut aminos, rice vinegar, sesame oil, maple syrup or coconut sugar, grated ginger, and minced garlic until sugar dissolves.

   • Place sablefish fillets in a shallow dish or resealable bag. Pour half of the marinade over the fillets, reserving the other half. Marinate at room temperature for 15 minutes (or up to 30 minutes in the fridge).

   • Preheat oven to 400°F (204 °C). Line a baking sheet with parchment paper or lightly oil a broiler-safe pan.

   • Transfer marinated fillets (skin-side down if skin is on) to the prepared pan, brushing off excess marinade. Bake for 10-12 minutes, or until fish flakes easily with a fork.

   • Meanwhile, pour the reserved marinade into a small saucepan and simmer over medium heat until it thickens slightly (about 3-4 minutes). Remove from heat.

   • Once the fish is cooked, brush each fillet generously with the thickened teriyaki sauce.

3. Sauté Vegetables:

   • In a skillet over medium heat, warm 1 Tbsp oil.

   • Add shredded carrots and season with a pinch of sea salt and pepper. Sauté for 2 minutes.

   • Add snow peas and cook 1-2 more minutes, until vegetables are tender-crisp. Remove from heat.

4. Assemble the Bowls:

   • Divide cooked rice evenly among 4 bowls (about ½ cup cooked rice per bowl).

   • Arrange a teriyaki-sauced sablefish fillet (or flaked pieces) over each rice portion.

   • Add a scoop of sautéed shredded carrots and snow peas to the side.

   • Place ~¼ cup of kimchi on the opposite side.

   • Garnish each bowl with sliced green onions and a sprinkle of toasted sesame seeds, if desired.

This soy-free marinade is easy to make & tasty!

Ready to try it yourself? Grab your wild-caught sablefish in our online shop and bring a taste of Alaska to your table!

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We'd love to see your version of this recipe! Tag us at @alaskafreshseafood and let us know how it turned out! [Bonus: earn loyalty points (=discounts on future purchases) for tagging us in a post or story!]