Sablefish in grape glaze
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 263, total fat 1 G., saturated fats 0 G., proteins 33 G., carbohydrates 27 G., fiber 1 G., cholesterol 73 mg, sodium 1268 mg, sugar 11 G.
Calories 263, total fat 1 G., saturated fats 0 G., proteins 33 G., carbohydrates 27 G., fiber 1 G., cholesterol 73 mg, sodium 1268 mg, sugar 11 G.
A marinade of grape jelly and soy sauce maximizes the flavor of fried fish. First, the fish is marinated in it, then the marinade is reduced and turns into a glaze, which is brushed over the fish while frying. Finally, the remaining glaze is served as a sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup soy sauce
- 1/4 cup grape jelly
- 1 tbsp balsamic vinegar
- 4 skinless sablefish fillets, weighing 170g each.
- 3 green onions, finely chopped
- 1 tbsp finely grated orange zest
- Boiled white rice, for serving
We recommend
Recipes with similar ingredients: cod, Orange zest, green onions, soy sauce, grape jam, balsamic vinegar
Cooking the dish according to the recipe:
- Combine the soy sauce, grape jelly, and vinegar in a small saucepan and heat over low heat, stirring, until the jelly melts, about 1 minute. Let the glaze cool, then place it in a zip-lock plastic bag along with the fish. Marinate in the refrigerator for about 1 hour.
- Preheat oven to grill mode. Line a baking sheet with foil.
- Remove the fish from the marinade and pour the marinade into a small saucepan. Transfer the fish to the prepared baking sheet. Bring the marinade glaze to a boil and turn off the heat. Pour 2 tablespoons of the glaze into a separate bowl and brush the fish with it. Reserve the remaining glaze for serving. Grill the fillets in the oven, 12 cm from the heating element, brushing with the glaze halfway through the cooking time, until cooked through, 5-7 minutes, depending on the thickness of the fillet. The fish should be just firm to the touch.
- Mix green onions with orange zest and sprinkle over the fish. Serve with rice and the glaze as a dipping sauce.
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