Broiled Sablefish is a luxurious fish according to its different names.  Sablefish – Black Cod – Butterfish are some of the names for this sustainable fish is referred by. Sablefish is high in Omega 3s.   It is an oily fish which is good for you. Japan buys most of the world catch, of which the US is the largest producer.  The Japanese prefer to buy the fish headless and over five pounds.  Locally out of the San Francisco Bay Area the Sablefish is caught in a 3 tier method.  So many pounds are harvested during each tier to maintain that overfishing does not occur. The fishermen use long lines to catch the fish preserving the best quality of the sablefish.  I’ve tried several recipes but this is one of my favorite.  You can add a dollop of Anchovy Butter to Broiled Sablefish.

Even though our grandfather started the business it wasn’t until recently that I’ve ventured out of my comfort zone to cook seafood other than what we were raised on.  Black Cod was not served to us and I’m not sure why.  Perhaps since the content of Sablefish is oily my Mother didn’t know how to cook it the way my Dad liked it.  We all need to remember not to overcook seafood – it keeps cooking after its removed from the heat source.  Preheat the broiler and broil up some Sablefish/Black Cod.


Broiled Sablefish Topped with Anchovy Butter

  • Nonstick Spray
  • Black Cod
  • Spray pan – nonstick spray of choice. Place fillets skin down. Spread Anchovy Butter on top of fillets. Broil the Sablefish for 3-5 minutes.; – Anchovy Butter – I used a whole can of white Anchovies increased the recipe accordingly.

    1-2 fillets rinsed and chopped

  • zest from 1/2 lemon grated and finely chopped
  • pinch of black pepper
  • 1 clove garlic minced
  • 1 tsp capers
  • 2 ounces of butter.
  • I made a roll of the butter in plastic wrap and froze anything extra.