Whether you call it sablefish or black cod, make this dish as soon as you possibly can

On Sunday, we spent the day in Homer for a book signing at The Homer Bookstore and a cooking class at The Classic Cook. While sitting at the book-signing table, Claire Neaton, one of the Salmon Sisters walked in the door carrying a package of wild Alaska sablefish for me, caught by the crew on the F/V Dangerous Cape. I was over-the-moon excited. I couldn't wait to get back home and make a sablefish recipe to share with you guys.

I have a few sablefish tips for you. First, to clear up any confusion, sablefish is the same as black cod (although it's not a true cod at all). Second, I recommend using a fish spatula when cooking sablefish, because it is quite delicate. Third, it's easiest to try to remove the bones after the fish has been cooked, not before. Fourth, make this ginger-soy glazed sablefish over ramen noodles recipe ASAP. It's one of the easiest sablefish recipes I've ever made and it's phenomenal.

Ginger-soy glazed sablefish over ramen noodles

Serves 1

1 4-6 ounce sablefish fillet

2 tablespoons soy sauce

2 tablespoons honey

2 tablespoons rice wine vinegar

2 teaspoons toasted sesame oil

1 teaspoon freshly grated ginger

1 garlic clove, minced

Avocado oil (or other neutral-flavored oil with a high smoking point), for the pan

For serving:

1 serving ramen noodles, cooked

2 tablespoons scallions, sliced on the diagonal

lime wedge

In a shallow dish, whisk together the soy, honey, vinegar, sesame oil, ginger and garlic until combined. Place the sablefish fillet flesh-side down into the marinade. Refrigerate for one hour.

Remove the sablefish from the marinade and pat dry. Season lightly with salt. Pour the marinade into a small saucepan over medium heat and allow to simmer and reduce while the fish is cooking.

Place a non-stick pan over medium-high heat, swirling about 1 tablespoon avocado oil into the pan. When the pan is hot, place the sablefish fillet flesh-side down firmly into the pan, pressing down to ensure the entire surface is making contact with the pan. Allow the fish to sear, undisturbed for 4-5 minutes. Using a fish spatula, carefully flip the fish over. Cook another 4-5 minutes, depending on the thickness of your fish. Remove the fish to a plate to rest.

To assemble the dish: Place the ramen noodles in a shallow bowl. Remove the skin from the bottom of the sablefish. Carefully remove any bones from the fish. Place the fillet on top of the bed of ramen noodles. Drizzle the reduced marinade over the fillet and the noodles. Sprinkle with scallions and serve with a lime wedge on the side.

Maya Wilson lives in Kenai and blogs about food at alaskafromscratch.com. Her new book, "The Alaska from Scratch Cookbook," is available now. Have a food question or recipe request? Email maya@alaskafromscratch.com and your inquiry may appear in a future column.