“Buttery sablefish with a lacquered miso glaze — patience is the only ingredient you need to add.”
Sablefish — also known as Black Cod — is one of the richest, most buttery fish in the Pacific. It takes a marinade like no other fish. The longer it sits in the miso mixture, the deeper and more complex the flavour becomes. Two days minimum. Three is better.
- 2 Sablefish fillets (6 oz each)
- 4 tbsp White miso paste
- 3 tbsp Mirin
- 3 tbsp Sake
- 2 tbsp Sugar
- 1 Green onion, sliced for garnish
- 1 Lemon wedge
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01
Make marinade
Whisk miso, mirin, sake and sugar until smooth and sugar dissolves.
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02
Marinate
Coat sablefish completely. Refrigerate covered for 48-72 hours.
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03
Preheat broiler
Set oven to broil on high. Line a baking sheet with lightly oiled foil.
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04
Wipe and broil
Remove fish and wipe off most of the marinade. Broil 6-8 minutes until deeply caramelised.
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05
Serve
Garnish with green onion and lemon. Serve immediately.
Sablefish has an extremely high fat content — this is what makes it so forgiving and delicious. It is very difficult to overcook but the marinade will burn if left on too thick. Wipe well before broiling.
Per serving estimates. Values vary by exact quantities used.
Other ways to prepare Alaskan seafood using our wild-caught products.
