05 Dec 2013


Hill Inspired Recipes: A Riff on Hank’s Oyster Bar and their Balsamic and Soy Sablefish

Editor’s note: Hill Inspired Recipes is a news series featuring recipes from Capitol Hill’s neighborhood restaurants and bars.


Photo courtesy Alexe Colbus

Since many of us gorged ourselves with turkey and ham over the holiday, how about a little fish in your life? Hank’s Oyster Bar is one of my favorite restaurants for seafood, and it provided inspiration for a dish that I recently made.

Last year, they opened their second location on Capitol Hill, and I think it’s the perfect restaurant for whenever you’re craving a casual and delicious meal.

In August, my boyfriend and I celebrated three years together at Hank’s, and I ordered the sablefish with a balsamic and soy glaze. The dish had me wondering: How I could recreate it in my own kitchen?

Weeks later, I picked up some North Carolina tilefish from the Southwest Fish Market, and used my taste buds to guide me through making the balsamic soy glaze. I paired the fish with some sauteed beet greens, a little bit of soy sauce, garlic, and pepper. It tasted delicious. You also could use kale, spinach, or even mustard greens with this fish too.

No matter what you pair it with, make this dish the next time you’re craving fresh fish.  Or, there’s always Hank’s  for the real thing!

Click on the jump for the recipe…


Photo courtesy Alexe Colbus


2 filets of tilefish
Dash of extra virgin olive oil
1 1/2 tbs balsamic vinegar
1 tbs soy sauce
1/2 tbs of orange juice
1 tsp grated ginger
1/2 tsp garlic
1/2 tsp pepper
1/4 tsp cayenne


1. Preheat oven to 350.

2. Lay the tilefish on a sheet pan lined with parchment paper.

3. Drizzle some evoo on the filets.

4. In a separate bowl combine the rest of the ingredients and whisk together.

5. Brush the glaze on the fish and cook for 20-25 minutes, broiling the last few minutes.

For more cooking and recipe ideas, visit Alexe’s blog, Keys to the Cucina.

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