Information
15 min
2 hr 15 min
4
Sablefish is delicate and quite fatty. The salty miso and soy stand up to the richness while the sweetness of the mirin complements the mellow flavor of the fish.
Ingredients
- ¼ cup mirin
- ⅓ cup soy sauce
- 1 tablespoon brown sugar
- ¼ cup white or yellow miso paste
- 4 (8 ounce) sablefish (black cod) fillets
Directions
MARINATE SABLEFISH
Whisk mirin, soy, brown sugar, and miso paste together in a shallow dish. Pat fillets dry and lay in the dish skin-side up. Marinate your fish in this mixture for at least 2 hours, but the longer the better. At Nobu, they marinate for a few days. We aren’t opposed to letting your fish thaw overnight in a Ziploc bag with this mixture and making it the next night for dinner.
BROIL SABLEFISH
When your fish has marinated, remove from the dish, leaving the fish coated with a thin layer of the miso mixture. Preheat your broiler on high, and place a rack about 6 inches from the heat source. Place skin-side up on a foil-lined baking sheet (the miso mixture is sticky so it will adhere to an unlined tray). Broil 3-4 minutes until the miso mixture has dried and started to bubble. Gently flip fish and broil the flesh side of the fish for an additional 3-4 minutes until the mixture has bubbled and the fish begins to flake.
PLATE + SERVE
Serve over white rice and some wilted spinach tossed with sesame oil, sea salt, and sesame seeds.
Community Contributed
Along the journey we've had the pleasure of receiving all sorts of wonderful recipes from our community of home chefs, fishermen, recipe creators, and seafood enthusiasts. We've done our best to list the author whenever possible, but this recipe is not currently attributed! If this is your recipe, please email salmonsupport@sitkaseafoodmarket.com to let us know. If you're interested in contributing a recipe, keep an eye out for our Annual Member Recipe Contest! We would love to see the creative ways you make your seafood shine in the kitchen.
