Ginger Honey Sablefish

Preheat the oven to 425°F with a rack in the upper position. While the oven preheats, in a small microwave-safe cup, combine the honey, soy sauce, ginger, garlic, sesame oil, and red pepper flakes. Microwave on high power until very hot, about 20 seconds. Alternatively, combine all the ingredients in a small saucepan over medium-high heat and bring just to a boil. Set aside.

Season the sablefish very lightly with salt and pepper. Arrange the asparagus on a small baking sheet. Drizzle with neutral oil and season with salt.

Roast the asparagus on the upper rack until crisp-tender and lightly browned, 10 to 14 minutes.

While the asparagus is roasting, in a medium ovenproof skillet, heat 1 tablespoon neutral oil over medium-high heat. Add the sablefish, skin side down, and press lightly with a spatula to set the skin, about 1 minute.

Brush the top of the fish with some of the honey mixture. Transfer the skillet to the oven next to the asparagus and roast, brushing the fish 2 or 3 times with more of the honey mixture, until cooked through and 135°F on an instant read thermometer, 10 to 12 minutes depending on the thickness of the fillet.

Serve the sablefish with steamed rice and roasted asparagus, drizzling any remaining honey glaze over the fish.

To echo the sweetness of the honey, serve an off-dry riesling, gewürztraminer, or grüner veltliner.

Next time you’re at your favorite Asian market, look for spicy chili crisp—fried garlic chips and dried chiles in oil. Stir some into the honey glaze in place of the garlic and red pepper flakes, before brushing over the fish.

Stir-fry rice with scallions and asparagus and fold in any leftover sablefish for a simple seafood fried rice. Sprinkle with sesame seeds or drizzle with sesame oil before serving.