PCC Sablefish with Teriyaki Sauce

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  • Olive oil
  • 1 (1/2- to 3/4-pound) fillet sablefish
  • 1/4 cup tamari
  • 2 tablespoons sugar
  • 1 1/2 teaspoons sesame oil
  • 1 tablespoon minced garlic
  • 1 teaspoon mirin rice wine
  • 1 tablespoon minced ginger


Preheat oven to 325° F. Line a baking sheet with parchment paper, brush parchment with olive oil and place fillet on the sheet.

Whisk remaining ingredients together in a small bowl. Brush on both sides of fillet, and let sit for 10 minutes.

Bake for 15 to 20 minutes, until fish gently flakes apart when prodded with a fork. Serve immediately.

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