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Teriyaki-Braised Alaska Sablefish with Colorful Vegetables

Teriyaki-Braised Alaska Sablefish with Colorful Vegetables
Silky sablefish braised in a flavorful teriyaki sauce and served with a rainbow of vegetables - this quick meal is a great way to impress your guests!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4


  • 4 Alaska sablefish fillets, fresh, thawed or frozen
  • 1 Tablespoon vegetable oil
  • 1/2 cup teriyaki sauce
  • 2 teaspoons minced fresh garlic
  • 2 Tablespoons Riesling
  • 1 small red bell pepper, cut in thin strips
  • 4 green onions, cut in 3-inch pieces
  • 1 large carrot, cut in julienne (matchstick) pieces
  • 2 Tablespoons fresh lemon juice
  • Lemon wedges and toasted sesame seeds, for garnish


  1. Step 1 Prepare the sablefish

    Have all ingredients ready before beginning. Rinse any ice glaze from frozen Alaska sablefish under cold water; pat dry with a paper towel. Brush both sides of sablefish with oil. 

  2. Step 2 Braise sablefish and add sauce

    Heat a heavy nonstick skillet over medium-high heat. Place sablefish in skillet and cook, uncovered, about 3-4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Add teriyaki sauce and cook 2 minutes more; sauce will boil up.

  3. Step 3 Add vegetables to pan

    Turn fillets over, add garlic and cook for 2 minutes. Add wine, bell pepper, green onions and carrot. Cover pan tightly and reduce heat to medium. Continue to cook an additional 6-8 minutes for frozen or 3-4 minutes for fresh/thawed. Cook just until fish is opaque throughout. Sprinkle with lemon juice.

  4. Step 4 Plate and serve

    Divide sablefish among 4 plates. Top fish with vegetables and sauce; garnish with lemon wedges and toasted sesame seeds. Serve with bowls of steamed jasmine rice on the side.