Sablefish is an intensely rich and elegant fish with a beautiful buttery flavor. It is sometimes referred to as ‘black cod’ – but it is not a part of the cod family. Due to its high fat content, it is a ‘forgiving fish’ in that it can be slightly over-cooked without any significant damage.
On looking at the price-point of a sablefish entrée at a fine dining restaurant, it was decided that we would try this at home instead …. and we discovered that it was so simple and so incredibly delicious.
Miso-Sake Marinated Sablefish
Prep Time: 10 minutes
Marinating Time: 48 hours
Cooking Time: 10 minutes
Number of Servings: 4
Ingredients:
4 – 6 ounce Sablefish fillets (not smoked)
Marinade:
1/3 cup (85 mL) sake
1/3 cup (85 mL) mirin
1/3 cup (85 mL) white miso paste
¼ cup (60 mL) brown sugar
Garnish: chopped green onions; white and black sesame seeds
Method:
- At least 48 hours prior to serving: In a small saucepan, bring the sake and mirin to a boil; boil for 30 seconds and then reduce heat to low and whisk in miso paste. When the miso is fully dissolved, return to the heat and stir in the brown sugar. Simmer gently just in order to dissolve the sugar. Cool to room temperature. Remove and refrigerate about 1/3 of a cup of the marinade to be used later as a finishing sauce. Dry the sablefish fillets with paper towels and place in a glass dish. Coat the fillets with the marinade; cover tightly with plastic wrap. Refrigerate for 48 hours. Alternatively, place in a sealable freezer bag to marinate.
- 30 minutes prior to cooking: Remove fillets from refrigerator to come to room temperature. Remove fillets from marinade, and wipe off marinade, but do not rinse it off (discard marinade). Bring the reserved marinade to room temperature. Preheat oven to 400 0F.
- Heat an oven-proof skillet over medium-high heat. Place a little vegetable oil in the pan to coat it lightly. Place fillets, skin side down, into the hot skillet. Cook for 2-3 minutes; flip to the other side for an additional 2-3 minutes. While the second side is cooking, gently remove the skin (that is now facing up). Flip the fillets back to the ‘skin-side’, and place in the hot oven for 5 minutes – or until the fish is opaque and flakes easily. Using the last minute or two to broil until the top is a deep brown colour is another idea.
- To serve: Drizzle some of the reserved marinade over each fillet. Serve over a bed of sautéed baby bok choy and mushrooms, or over some steamed green beans. Garnish with chopped green onions and sesame seeds.
