Sablefish Alrita

 

Sablefish Alrita
by Art and Mary Hodgins, F/V Alrita

Fillet small or medium sablefish or steak large sablefish !" steaks;
Leave skin on for cooking, eating skin optional;
Rinse pieces;
Marinate at least 2 hours in glass baking dish;
Tamari, enough to cover bottom of dish (1/4 cujp approx.) (shoyu or soy sauce okay but not as flavorful at Tamari);
Grate fresh or frozen ginger on fish while marinating - add fresh or powdered garlic to taste while marinating;
Turn fish 2-3 times while marinating;
Preheat oven to 400 degrees;
Add 1/2 cup water before cooking;
Bake (poach) approx. 20 minutes or until fish flakes apart easily;
Garnish, serve, enjoy