Ingredients
1 cup cold water
3 1/4 teaspoons salt, divided
1 teaspoon sugar
4 (6-ounce) sablefish fillets
1 teaspoon Dijon mustard
1 large egg white
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon orange rind
Cooking spray
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Fine oil mist for grilling, baking, salad — control without aerosol
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Fine oil mist for grilling, baking, salad — control without aerosol
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Preheat oven to 400°. Combine 1 cup water, 1 tablespoon salt, and sugar in a shallow dish. Add sablefish fillets; let stand 15 minutes. Remove fillets from brine; pat dry. Discard brine. Sprinkle fillets with remaining 1/4 teaspoon salt. Combine mustard and egg white, stirring with a whisk until blended. Brush mustard mixture over fillets. Combine panko and rind. Press panko mixture evenly over top of fillets. Place fillets on a broiler pan coated with cooking spray. Bake at 400° for 10 minutes. Remove pan from oven. Preheat broiler. Broil fillets 3 minutes or until brown.