Sablefish Teriyaki with Vibrant Vegetables

Ingredients

• 4 Vital Choice Alaskan sablefish fillet portions (4 ounces each), thawed
• 1 tablespoon Vital Choice extra-virgin olive oil
• 1/2 cup teriyaki sauce
• 2 teaspoons minced fresh garlic
• 2 Tablespoons Riesling or mirin (rice wine)
• 1 small red bell pepper, cut in thin strips
• 4 green onions, cut in 3-inch pieces
• 1 large carrot, cut in julienne (matchstick) pieces
• 2 tablespoons fresh lemon juice
• Lemon wedges and toasted sesame seeds, for garnish

Instructions

1. Have all ingredients ready before beginning. Rinse any ice glaze from frozen Alaskan sablefish under cold water; pat dry with paper towel.
2. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of sablefish with oil. Place sablefish in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
3. Add teriyaki sauce and wine or mirin and cook 2 minutes more; sauce will boil up.
4. Turn fillets over, add garlic and cook for 2 minutes. 
5. Add wine, bell pepper, green onions and carrot. Cover pan tightly and reduce heat to medium. Continue to cook an additional 3 to 4 minutes or until fish is opaque throughout. Sprinkle with lemon juice.
6. To serve, top fish with vegetables and sauce; garnish with lemon wedges and toasted sesame seeds, if desired.