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Stu Weathers' Teriyaki Sablefish

  • Sablefish (black cod)
  • Active Time:5 min
  • Total Time:2 hr 20 min
  • Servings:4
  • Difficulty:Easy
Photo by Rachael Martin

This recipe from fisherman Stu Weathers is super simple yet full of flavor.


  • 1 pound sablefish, cut into 2 pieces Available In Our Premium Subscription Box

  • 1 teaspoon cornstarch

  • 1 teaspoon water

  • ½ cup soy sauce

  • 3 tablespoons brown sugar

  • 1 tablespoon freshly grated ginger

  • 4 garlic cloves, mashed to a paste

  • ¼ cup mirin


Make the Teriyaki Sauce

Combine water and cornstarch in a small bowl to create a slurry. In a small saucepan over medium-low, combine soy sauce, brown sugar, ginger, garlic, and mirin. Stir in cornstarch slurry and simmer until sauce is thick enough to coat the back of a spoon. Let cool completely.

Marinate the Fish

In a large resealable bag, place sablefish fillets with teriyaki sauce. Marinate for at least 2 hours—overnight is preferable.

Grill and Serve

Preheat a gas or charcoal grill over medium heat. Place marinated sablefish fillets skin-side down on the grates. Cover and cook for approximately 12–15 minutes or until the fish begins to flake. Serve immediately!

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Pro Tips

Change It Up

You can use ¾ cup of your favorite teriyaki sauce mixed with 1 Tbsp freshly grated ginger and 4 finely minced garlic cloves to make this even easier.