People who do not cook for a living will benefit greatly by hearing some oven temps. If the sablefish needs to end up @ 143 degrees, what oven temp, and how much time is most likely to *result in that internal 143 degree reading on a cooking thermometer ?
Thanks for your comment! Use medium-high heat in a sturdy nonstick or well-seasoned cast iron skillet to develop a golden brown sear and crispy skin Use an instant-read thermometer. The ideal internal temperature is 145°F but can be cooked as high as 155°F without overcooking Broil the fish 10-inches from the heat source for about 15 minutes, flipping once, until the flesh flakes easily with a fork Bake the fish in the center of a 425°F oven for 15 to 20 minutes, until the flesh flakes easily with a fork
the biggest problem cooking this fish..notice she did not actually cook any in the video.. is the flesh tends to fall appart .. on the grill(barbecue) or skillet.. for example on the grill the best way to cook it is in a trout cage or BBQ Grill Basket that keeps it together(watchout for flareup it really is oily).. on the skillet, do not flip it too much, do not worry about it burning .. it is extremely oily. As for taste.. it is very mild, not strong fishy at all.. salt, peper, limon juice.. good to go.
Love the steamed recipe!
Doesn’t cooking the fish with bones in (and then removing) make it tastier?
People who do not cook for a living will benefit greatly by hearing some oven temps. If the sablefish needs to end up @ 143 degrees, what oven temp, and how much time is most likely to *result in that internal 143 degree reading on a cooking thermometer ?
Thanks for your comment!
Use medium-high heat in a sturdy nonstick or well-seasoned cast iron skillet to develop a golden brown sear and crispy skin
Use an instant-read thermometer. The ideal internal temperature is 145°F but can be cooked as high as 155°F without overcooking
Broil the fish 10-inches from the heat source for about 15 minutes, flipping once, until the flesh flakes easily with a fork
Bake the fish in the center of a 425°F oven for 15 to 20 minutes, until the flesh flakes easily with a fork
Is there any way to tell if a sable fish has “jelly belly”, before you cook it?
Unfortunately, no. It is not clear whether a sablefish has jelly belly before you cook it.
the biggest problem cooking this fish..notice she did not actually cook any in the video.. is the flesh tends to fall appart .. on the grill(barbecue) or skillet.. for example on the grill the best way to cook it is in a trout cage or BBQ Grill Basket that keeps it together(watchout for flareup it really is oily).. on the skillet, do not flip it too much, do not worry about it burning .. it is extremely oily. As for taste.. it is very mild, not strong fishy at all.. salt, peper, limon juice.. good to go.
Agree. I use baskets for tender fish. Lost too many fillers over years.
I mean fillets
Much talking. More showing. Cooking