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Often called black cod, the butter sablefish has a texture similar to halibut. As with salmon, reeling in this swimmer is a great way to get a boatload of highly digestible protein (33 grams in each six-ounce portion) as well as omega 3 fatty acids.
Scientists at Washington University School of Medicine in St. Louis determined that a higher intake of omega 3 fats can stimulate muscle-protein anabolism. Aside from its health benefits, sablefish also has another claim to fame: The Monterey Bay Aquarium’s Seafood Watch conservation program gives wild-caugth sablefish high marks as a sustainable choice due to its well-managed fishery.
Sneak it in: Like talapia, sablefish fillets can be steamed, broiled, poached, seared in a skillet, or tossed on the grill. Sablefish also takes well to salsas, glazes, marinades and spice rubs.
Find it: Fishmongers and supermarkets are most likely to carry sablefish as frozen fillets.