Alaska Campfire-Grilled Sablefish with Brown Sugar Glaze

Ingredients

• 4 Alaska sablefish fillets (6-8 oz each)
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tbsp unsalted butter, melted
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp fresh lemon juice
• 1/2 tsp black pepper
• Chopped green onions for garnish
• Sesame seeds for garnish

Instructions

Step 1: Prepare the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over top of the napkins.
3. Light the napkins and allow the fire to burn for about 20 minutes until the grill reaches cooking temperature.

Step 2: Make the brown sugar soy glaze

1. In a small bowl, mix brown sugar, soy sauce, melted butter, garlic, ginger, lemon juice, and black pepper.
2. Stir until fully combined and set aside.

Step 3: Sear the sablefish

1. Place the sablefish fillets on the center grill grate for 1 minute per side to achieve a golden-brown sear.

Step 4: Finish cooking on the flat griddle cooktop

1. Move the seared fillets to the flat griddle cooktop.
2. Brush generously with the brown sugar soy glaze.
3. Cook for about 5-7 minutes, flipping halfway through, until the internal temperature reaches 130F (remove at 115F).

Step 5: Serve and garnish

1. Remove the sablefish from the grill and let it rest for 5 minutes.
2. Garnish with chopped green onions and sesame seeds.
3. Serve hot and enjoy!

Tips

• For even cooking, always allow fish to come to room temperature before grilling.
• Use a digital thermometer to monitor internal temperature for perfect doneness.
• Don't rush the glaze—it caramelizes beautifully on the hot griddle surface.

Variations

1. Spicy Miso Sablefish: Add 1 tbsp miso paste and 1 tsp sriracha to the glaze for a spicy umami twist.
2. Honey Garlic Sablefish: Replace brown sugar with honey and double the garlic for a sweet and savory profile.
3. Maple Bourbon Sablefish: Substitute brown sugar with maple syrup and add 1 tbsp bourbon for a smoky, rich finish.
4. Citrus Teriyaki Sablefish: Swap soy sauce for teriyaki sauce and add zest from an orange and lime to brighten the flavor.
5. Sesame Ginger Sablefish: Use toasted sesame oil in place of butter and add extra grated ginger for an Asian-inspired taste.

Conclusion

This Alaska campfire-grilled sablefish is an elevated yet simple dish that highlights the incredible flavors of black cod. Grilled over an open flame and caramelized with a rich glaze, this recipe will become a staple at your outdoor gatherings.

Best Pairings

• Grilled asparagus with a squeeze of lemon
• Garlic butter mashed potatoes
• Charred corn with smoked paprika butter
• Crisp white wine, such as Sauvignon Blanc