Mustard Glazed Sablefish Salad – 10 Minute Meal

Fish sticks were the extent of my fish knowledge until my early twenties, then suddenly a whole new world of fish was opened up to me on a trip to Boston with my boss. After that sushi experience, I’ve never looked back on those processed sticks as I plowed ahead testing out all kinds of new things.

Recently Sizzlefish sent me a free sample pack of their Omega 3 Pack, through my association with FitFluential, which included already portioned fish like salmon, cod and new to me sablefish! Sizzlefish is a home delivery supplier of pre-portioned, high quality seafood items, specially developed for athletes in training.
After some research I found out that this white fish is also called black cod, though it’s not a true code fish {confusing right?}. Sablefish is sweet with pearly-white meat. Three ounces provide a good dose of selenium and 1,400 milligrams of omega-3s—about 30 percent more than wild salmon. As most of you know, many recent studies have found high intake of fish omegas to improve the efficiency of muscle oxygen use, which may delay muscle fatigue. A long winded way of saying this is another anti-inflammatory food I’ll be including in my life!During my Charleston trip, Chef Robert Berry gave the tip that you want your fish to “smell like the ocean”. He also said to trust your senses if a fish seems to you like it’s no longer good you are probably right! Luckily with Sizzlefish everything arrived flash frozen, which meant no concerns about going bad during shipping and allowed me to cook the fish on my schedule!

IT DOES NOT need oil added since it is already such a moist fish, which is great for those who prefer a pan fried taste. 

Print Recipe

Mustard-Glazed Sablefish {Black Cod} Salad

I wanted to go easy peasy, so I opted for a quick bake lunch!

Course: Main Course

Cuisine: Vegan

Keyword: Vegan

Ingredients

• 2 sablefish filets
• Sea Salt
• 2 tbsp Germon or Dijon Mustard
• Ground pepper
• 2 cups spinach
• 2 cups asparagus
• Shaved radish {optional}

Instructions

• Place fish and asparagus on a foil like baking sheet
• Place below the broiler for 6-8 minutes
• Pull out and remove asparagus if fully cooked
• Put fish back in for a final 4-6 minutes
• Serve over spinach, garnish with shaved radish for crunch

MMMMM it was indeed a tasty fish! Are you an adventurous fish eater?
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Gratitude Journal
Nov 23
I am grateful for my bike trainer! It’s allowing me to get stronger without dealing with cars.