Ingredients:
4 x ½ lb B.C. Sablefish Fillets
1/3 cup Orange Juice - fresh
1/3 cup Lime Juice - fresh
1/3 cup Grapefruit Juice - fresh
3 Tbsp Soy Sauce
1 cup Sake
½ cup Maple Syrup
2 tsp Garlic - minced
2 tsp Ginger - minced
Cracked Black Pepper - add to taste
Directions:
In a small pan, fry garlic and ginger until they just start to soften.
In a medium pot, bring sake to a slow boil, then add maple syrup. Stir until syrup is dissolved, then add garlic and ginger. Now remove from heat and cool completely.
Place Sablefish fillets into a large freezer bag and pour sake mixture over top, be sure sablefish is totally covered. Marinate in your fridge overnight.
In a small sauce pan, gently simmer juices at a medium heat, until reduced to one third the starting juice, then add 2 Tbsp soy sauce and allow to cool.
Remove Sablefish fillets and gently pat dry using paper towel.
Place fillets flesh side up on a large plate - then brush flesh with citrus juices.
Heat a non-stick frying pan to medium high heat - then sear the flesh side of the Sablefish fillets for 3 minutes. This will form a shiny, golden crust on your fillets.
Transfer fish to a baking dish lined with parchment paper, skin side up. Don't clean your frying pan yet! Set it aside - you'll need it later.
Bake Sablefish in an oven preheated to 375 F, for 12 - 15 minutes depending on the thickness of the fillets. Sablefish is very moist and rich, be sure not to undercook. If you are not sure if your Sablefish is ready, don't hesitate to leave it in longer. Due to the natural oil content in Sablefish, it is very difficult to overcook.
While fish is cooking, turn the heat on your sticky frying pan back up to low. Add the remaining 1 Tbsp soy sauce to the pan, and stir gently to remove stuck on juice. If you have any of the juice glaze left, add this too. Keep warm until the Sablefish is ready, then pour this delicious sauce over the fillets just before serving.