Recipe

Miso Glazed Sablefish

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

Sablefish & Marinade
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 ounces each)Shop
Sesame Ginger Cucumber Salad
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

In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended.
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.
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.

Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.
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.
To serve, portion about 2 cups cucumber salad on each plate. Top sablefish with scallions.

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Ingredients

Sablefish & Marinade

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 ounces each)Shop

Sesame Ginger Cucumber Salad

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

In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended.
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.
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.

Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.
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.
To serve, portion about 2 cups cucumber salad on each plate. Top sablefish with scallions.

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Ingredients

Sablefish & Marinade

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 ounces each)Shop

Sesame Ginger Cucumber Salad

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

In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended.
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.
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.

Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.
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.
To serve, portion about 2 cups cucumber salad on each plate. Top sablefish with scallions.

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