Sablefish with Ginger Soy Glaze over Ramen Noodles

Serves 1

Ingredients

1 4-6 ounce sablefish fillet
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons rice wine vinegar
2 teaspoons toasted sesame oil
1 teaspoon freshly grated ginger
1 garlic clove, minced
avocado oil (or other neutral-flavored oil with a high smoking point), for the pan
For serving:
1 serving ramen noodles, cooked
2 tablespoons scallions, sliced on the diagonal
lime wedge

Instructions

In a shallow dish, whisk together the soy, honey, vinegar, sesame oil, ginger, and garlic until combined. Place the sablefish fillet flesh-side down into the marinade. Refrigerate for one hour.

Remove the sablefish from the marinade and pat dry. Season lightly with salt. Pour the marinade into a small saucepan over medium heat and allow to simmer and reduce while the fish is cooking.

Place a non-stick pan over medium-high heat, swirling about 1 tablespoon avocado oil into the pan. When the pan is hot, place the sablefish fillet flesh-side down firmly into the pan, pressing down to ensure the entire surface is making contact with the pan. Allow the fish to sear, undisturbed for 4-5 minutes. Using a fish spatula, carefully flip the fish over. Cook another 4-5 minutes, depending on the thickness of your fish. Remove the fish to a plate to rest.

To assemble the dish: Place the ramen noodles in a shallow bowl. Remove the skin from the bottom of the sablefish. Carefully remove any bones from the fish. Place the fillet on top of the bed of ramen noodles.