codfatherseafood blogspot.com

Codfathers Seafood Market Blog

Tuesday, 12 March 2013. Okanagan Honey Glazed Sablefish. FRESH B.C. SABLEFISH CUT INTO 6 OZ PORTIONS. RAINBOW OR SWISS CHARD STEMS REMOVED. 1 CREATE A BRINE BY DISOLVING THE SUGAR AND SALT IN THE WATER. PLACE SABLEFISH IN BRINE AND CHILL FOR 2-3 HOURS. THIS WILL SEASON THE FISH AND ALLOW THE FLESH TO FIRM UP. 2 COMBINE HONEY, CIDER VINEGAR AND OIL TO CREATE A GLAZE. 3 REMOVE SABLEFISH FROM BRINE AND PAT DRY. 4 PLACE SABLEFISH IN A SHALLOW DISH AND POUR HALF THE AMOUNT OF. SEASON WITH SALT AND PEPPER.
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Codfathers Seafood Market Blog

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Tuesday, 12 March 2013. Okanagan Honey Glazed Sablefish. FRESH B.C. SABLEFISH CUT INTO 6 OZ PORTIONS. RAINBOW OR SWISS CHARD STEMS REMOVED. 1 CREATE A BRINE BY DISOLVING THE SUGAR AND SALT IN THE WATER. PLACE SABLEFISH IN BRINE AND CHILL FOR 2-3 HOURS. THIS WILL SEASON THE FISH AND ALLOW THE FLESH TO FIRM UP. 2 COMBINE HONEY, CIDER VINEGAR AND OIL TO CREATE A GLAZE. 3 REMOVE SABLEFISH FROM BRINE AND PAT DRY. 4 PLACE SABLEFISH IN A SHALLOW DISH AND POUR HALF THE AMOUNT OF. SEASON WITH SALT AND PEPPER.

CONTENT

This web page codfatherseafood.blogspot.com states the following, "SABLEFISH CUT INTO 6 OZ PORTIONS." We saw that the webpage said " RAINBOW OR SWISS CHARD STEMS REMOVED." It also said " 1 CREATE A BRINE BY DISOLVING THE SUGAR AND SALT IN THE WATER. PLACE SABLEFISH IN BRINE AND CHILL FOR 2-3 HOURS. THIS WILL SEASON THE FISH AND ALLOW THE FLESH TO FIRM UP. 2 COMBINE HONEY, CIDER VINEGAR AND OIL TO CREATE A GLAZE. 3 REMOVE SABLEFISH FROM BRINE AND PAT DRY. 4 PLACE SABLEFISH IN A SHALLOW DISH AND POUR HALF THE AMOUNT OF. SEASON WITH SALT AND PEPPER."

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