Healthy, Meals — March 1, 2014 at 12:14 pm

Teriyaki Glazed Spearfish

Spearfish, it's so good that you won't believe you are eating healthy.
Spearfish, it’s so good that you won’t believe you are eating healthy.

We were browsing around McGinnis Sisters last evening.   That was when fellow Triplo G chef, Geri, asked the man behind the counter.  “So, what’s good today?”  The man said, “We just got some Spearfish in, and it’s amazing.”  I was a little surprised.  I had never tried this fish before.  As a matter of fact, I had never even heard of it.  What is Spearfish, and how do you prepare it?  The gentleman went on to explain to us that Spearfish is a very meaty fish.  The texture could be described as a pork chop that was cooked to the perfect tenderness, not over-cooked.  The fish is very mild tasting, an absolute treat.  The man recommended we bake the fish.  However, I knew better.  I was convinced that the cast iron skillet would be the best way to prepare the hearty filet.  I hope you enjoy the recipe, and if you do, DON’T FORGET TO SHARE ON SOCIAL MEDIA! This really helps get the word out.

I knew that this fish would excel with a fine glaze on it.  We decided to use a teriyaki glaze, and it did not disappoint.  This piece of fish was so delicious that it was hard to believe that we were eating healthy.  As for a wine pairing, you are definitely going to need a wine that will stand up to this fish.  Think bold when pairing a wine with Spearfish.  Here are my two recommendations of wine for this fish.

  • New Zealand Sauvignon Blanc – Preferably from the Marlborough Region.  New Zealand Sav Blancs are bursting with citrus, green apple and all kinds of flavors.  It is a bold white wine.  It will totally stand up to this hearty fish.
  • Pinot Noir –  What, red wine with fish?  Yes it can and should be done.  Pinot Noir is the perfect companion to fish if you like red wine.  Just be sure to use a lighter bodied Pinot.  We had one from Marlborough Region in New Zealand.  French, Oregon, or Washington State Pinots would also be fine.  Stay away from a Californian Pinot as it may be a little too heavy.

Teriyaki Glazed Spearfish
Prep time
Cook time
Total time
Spearfish is so good you will be surprised you are eating healthy. Served with baked sweet potatoes and sautéed green beans. Note: Do not over marinate. Wine pairing: New Zealand Sauvignon Blanc or Pinot Noir.
Recipe type: Main
Cuisine: Fusion
Serves: 2
  • 2 Filets of Spearfish
  • 1 Cup Teriyaki Sauce
  • ¼ Cup Pineapple Juice
  • 2 OZ Sake
  1. Combine the Teriyki, Pineapple Juice, and the Sake for the marinade.
  2. Put fish in a large Ziploc bag along with the marinade.
  3. Shake well and put in fridge. Let marinate for 45 minutes.
  4. Preheat cast iron skillet over medium heat.
  5. Spray skillet liberally with olive oil. Be sure to use your Misto Olive Oil sprayer.
  6. Place fish on skillet and cover. Reserve the liquid for basting.
  7. Cook 5-6 minutes on each side until the fish is white and firm.
  8. Baste fish every minute with marinade.
  9. Serve with baked sweet potatoes and sautéed green beans.


Products used in Preparation of this Recipe

Buon Appetito m’amici!


Leave a Reply