Miso Marinated Roasted Sablefish
Serve over coconut steamed rice with roasted baby bok choi and coleslaw for a creative, Asian-inspired lunch or dinner.
- 4 6-ounce individual portions of Wild Alaskan Sablefish, (thawed)
- ¼ cup sake
- ¼ cup mirin
- ¼ cup white miso paste
- 3 Tablespoons granulated sugar (or brown sugar for a deeper flavor)
Marinade
Simmer sake on stovetop for a few minutes, just long enough to heat up and evaporate some of the alcohol.
Remove from heat and whisk in the mirin, miso paste, and sugar until well blended.
Cool completely.
Once cooled, pour over fish portions and marinate in the refrigerator overnight and up to 24 hours for increased flavor.
Preparation
Preheat oven to broil. Lightly oil a rimmed baking sheet, or line with aluminum foil.
Remove fish from marinade and pat dry.
Place sheet on the top rack under the broiler and cook for approximately 5-10 minutes, rotating the baking sheet throughout to ensure even browning. Keep a diligent eye on the fish throughout the cooking process to ensure it doesn’t burn or get overcooked as it will cook very quickly.
Fish is done when it pulls apart in beautiful, moist, segments.
