Heat milk gently in a medium saucepan - do not bring to a boil.
Add liquid honey and mix until completely dissolved.
Stir in garlic powder and sea salt and reduce heat to low.
Cut the cold smoked sablefish into portion sized pieces, and gently place into the liquid. Cover the pot with a well fitting lid. Poach the fillets for about 15 minutes, until flesh flakes easily.
Serve each fillet on a bed of rice, pour remaining liquid over top, and garnish with the shredded parsley.