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Miso Glazed Sablefish

Author Hook Point Fisheries

Servings

4

This recipe features sablefish soaked in a miso-based marinade for deep flavor, then broiled to a golden finish. It’s paired with a fresh, crunchy salad dressed in sesame oil, rice vinegar, and ginger.

Ingredients

  • 1/3 cup dry sake
  • 1/3 cup mirin
  • 1/3 cup red miso
  • 3 tablespoons packed brown sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon grated fresh ginger
  • 4 Alaska sablefish fillets (6-8oz ounces each)
  • 1 pound cucumbers, halved lengthwise and thinly sliced
  • 2 carrots, peeled and cut matchstick-sized (about 6 ounces)
  • 2/3 cup shredded red cabbage
  • 1/2 teaspoon grated fresh ginger
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon Sriracha sauce
  • 2 teaspoons toasted sesame seeds
  • 2 tablespoons chopped scallions

Directions

  1. In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended.
  2. Place Alaska sablefish fillets and marinade in a large zip-top bag; squeeze out air and seal. Place the bag in a shallow bowl or baking dish. Refrigerate at least 12 hours or up to 72 hours, turning the bag over occasionally to coat all sides. Remove fish from marinade; drain thoroughly.
  3. In a bowl, combine cucumbers, carrots, and cabbage. In a smaller bowl, whisk together the ginger, sesame oil, rice vinegar, sugar, soy sauce and sriracha until the sugar is dissolved.
  4. Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.
  5. Turn oven on to broil setting. Place fish in an oven-proof pan. Arrange oven rack so that top of fish is 4-5 inches from broiler heat element. Broil 4-5 minutes, or until top of fish is caramelized and dark brown; remove and allow fish to rest 2-3 minutes.
  6. To serve, portion about 2 cups cucumber salad on each plate. Top sablefish with scallions.