Warm & flavorful baked miso sablefish

Warm & flavorful baked miso sablefish

Warm and Flavorful Baked Miso Sablefish Recipe

This sablefish recipe uses Wild Alaskan Sablefish (also known as black cod) paired with a warm and savory miso sauce and a bright and tangy Asian cucumber salad. No leftovers with this one!



For the Asian Cucumber Salad:
  • 1 lb. Alaska Grown cucumbers, halved lengthwise and thinly sliced
  • 2 Alaska Grown carrots, peeled and cut matchstick-size (about 6 oz.)
  • 2/3 cup shredded Alaska Grown 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
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 Wild Alaskan sablefish fillets (also known as black cod) (6 oz. each)
  • 2 Tablespoons chopped green onion




For the Asian Cucumber Salad:

  1. 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.
  2. Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.


For the sablefish marinade:

  1. 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.
  2. Turn oven on to broil setting. Place sablefish in an oven-proof pan. Arrange oven rack so that top of fish is 4 to 5 inches from broiler heat element. Broil 4 to 5 minutes, or until top of fish is caramelized and dark brown; remove and allow fish to rest 2 to 3 minutes.
  3. To serve, portion about 2 cups cucumber salad on each plate. Top sablefish with 1/2 tablespoon green onion.


Sablefish Recipe developed by Kiyo and Tomi Marsh for the Fishes & Dishes Cookbook, reproduced here courtesy of © Epicenter Press, 2010.

Serves 4
Prep:15 minutes
Cook: 5 minutes

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