Now, for some really good recipes. Here's some info I found regarding cooking: Sable is extremely versatile. Its fat content make it a prime candidate for smoking; this also makes it forgiving to the novice cook. The fat acts as a buffer against overcooking.
But sablefish shines in other ways, too:
As sushi, or crudo. Like the fatty toro tuna or salmon belly at sushi restaurants? You will love sablefish raw.
It is also luxurious dressed at the table with a splash of Meyer lemon and sea salt. Don't use sablefish for ceviche, however -- that dish goes best with lean fish.
On the grill. Again, the fat is a savior here. It lets you slap a sable fillet on a hot grill without worrying too much about it turing into fish jerky if you look away for too long. But it's fine texture means you should use a cage or at least have the grill well oiled.
Pan roasted. Just a simple saute lets you savor the depth of sablefish, which offers a richer mouthfeel and longer finish than a lean fish does.
Confit. Yes, poached slowly in olive or some other kind of oil. Think you like slow, oil-poached tuna? You will love sablefish.
Here's a bunch of great recipes from Yummly: www.yummly.com/recipes/sablefish
I found tons more on the web.