Recipe
Sheet-Pan Chili Crisp Sablefish
Bold, buttery sablefish meets crisp-tender vegetables in this vibrant sheet pan dinner glazed with chili crisp, honey, and lime. Roasted at high heat and finished under the broiler, it’s an easy weeknight meal that delivers deep flavor with minimal cleanup. Serves four people and takes about 30 minutes to make.
Ingredients
- ¼ cup chili crisp
- ¼ cup honey
- Juice of 1 lime
- 2 tablespoons avocado oil
- ½ teaspoon salt
- 1 pound Alaska sablefish, cut into 4 filletsShop
- Salt, to taste
- 2 heads baby bok choy, halved lengthwise
- 1 pound baby red potatoes, halved
- ½ pound broccolini
- 8 green onions, cut into 2-inch pieces
Directions
- Prep oven and glaze: Preheat oven to 425°F. Line a sheet pan with parchment paper. In a small bowl, whisk together chili crisp, honey, lime juice, oil, and salt.
- Season sablefish: Place sablefish fillets on the sheet pan and season with salt. Brush each fillet with some of the glaze, reserving the rest for the vegetables.
- Arrange bok choy: Brush bok choy with glaze and place cut-side down on the pan. Tuck the leafy tops under the sablefish fillets to keep them from burning.
- Toss and arrange veggies: In a large bowl, toss potatoes, broccolini, and green onions with remaining glaze. Spread around the sablefish, placing potatoes cut-side down.
- Roast and broil Roast for 15 minutes. Then turn the broiler on high and broil for 60–90 seconds until the fish caramelizes. Watch closely!
- Finish and serve: Remove from oven. Serve warm, straight from the sheet pan.
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