Hank’s Oyster Bar, led by Chef Jamie Leeds, is one restaurant partner that, when called upon, never fails to deliver. Check out one of Hank’s Oyster Bar’s recipes below and get a taste of what they’re able to dish up – it’ll definitely inspire you to pledge to dine out on April 25th.
PLEDGE TO DINE OUT TODAY!
SOY AND GINGER MARINATED SABLEFISH
SERVES 6
INGREDIENTS:
¾ cup balsamic vinegar
½ cup soy sauce
¼ cup freshly squeezed lemon juice
2 tablespoons honey
2 tablespoons finely grated ginger
1 ½ teaspoons chopped garlic
1 tablespoon toasted sesame oil
1 tablespoon chopped shallot
6 sablefish fillet pieces, skin and pin bones removed, about 5 ounces each
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| Courtesy of Washington DC Celebrated Chefs Cookbook |
SERVES 6
INGREDIENTS:
¾ cup balsamic vinegar
½ cup soy sauce
¼ cup freshly squeezed lemon juice
2 tablespoons honey
2 tablespoons finely grated ginger
1 ½ teaspoons chopped garlic
1 tablespoon toasted sesame oil
1 tablespoon chopped shallot
6 sablefish fillet pieces, skin and pin bones removed, about 5 ounces each
BALSAMIC GLAZE:
½ cup balsamic vinegar
1 tablespoon toasted sesame seeds
DIRECTIONS:
Combine the vinegar, soy sauce, lemon juice, honey, ginger, garlic, sesame oil, and shallot in a shallow dish and stir to evenly mix. Add the sablefish fillet pieces, cover, and refrigerate for at least 12 hours.
Heat the balsamic vinegar in a small saucepan over medium heat and reduce until thick enough to coat the back of a spoon, 8-12 minutes. You should have about 2 tablespoons of balsamic glaze; transfer to a small dish and set aside.
Preheat the broiler. Line a rimmed baking sheet with foil. Set the top oven rack about 5 inches below the heat source. Lift the sablefish from the marinade, allowing excess to drip off, and arrange on the baking sheet. Broil until nicely browned and caramelized on top and opaque through the thickest part, 8-10 minutes.
Arrange the sablefish fillets on individual plates. Drizzle with the balsamic glaze and sprinkle with sesame seeds.
If you like, the sablefish may be served with a simple watercress salad, dressed with extra virgin olive oil and lemon juice.
Kitchen Note: Sablefish is also known as black cod, a rich and delicious fish full of healthy Omega-3 fatty acids. If you can’t find sablefish, wild salmon or other fish with relatively high fat content will work well instead.
½ cup balsamic vinegar
1 tablespoon toasted sesame seeds
DIRECTIONS:
Combine the vinegar, soy sauce, lemon juice, honey, ginger, garlic, sesame oil, and shallot in a shallow dish and stir to evenly mix. Add the sablefish fillet pieces, cover, and refrigerate for at least 12 hours.
Heat the balsamic vinegar in a small saucepan over medium heat and reduce until thick enough to coat the back of a spoon, 8-12 minutes. You should have about 2 tablespoons of balsamic glaze; transfer to a small dish and set aside.
Preheat the broiler. Line a rimmed baking sheet with foil. Set the top oven rack about 5 inches below the heat source. Lift the sablefish from the marinade, allowing excess to drip off, and arrange on the baking sheet. Broil until nicely browned and caramelized on top and opaque through the thickest part, 8-10 minutes.
Arrange the sablefish fillets on individual plates. Drizzle with the balsamic glaze and sprinkle with sesame seeds.
If you like, the sablefish may be served with a simple watercress salad, dressed with extra virgin olive oil and lemon juice.
Kitchen Note: Sablefish is also known as black cod, a rich and delicious fish full of healthy Omega-3 fatty acids. If you can’t find sablefish, wild salmon or other fish with relatively high fat content will work well instead.
(RECIPE FROM WASHINGTON DC CELEBRATED CHEFS COOKBOOK ©2010)
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