Miso Glazed Alaska Sablefish with Sesame Ginger Cucumber Salad
- Prep Time: 12 hours (marinade)
- Cook Time: 5 minutes
- Servings: 4
Ingredients
Alaska Sablefish and 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 Alaska sablefish fillets (6 ounces each)
- 2 tablespoons chopped scallions
Sesame Ginger Cucumber Salad
- 1 pound cucumbers, halved lengthwise and thinly sliced
- 2 carrots, peeled and cut matchstick-sized (about 6 ounces)
- 2/3 cup shredded 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
Instructions
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Step 1 Marinate the fish
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.
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Step 2 Make the cucumber salad
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. Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.
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Step 3 Broil fish and serve
Turn oven on to broil setting. Place fish in an oven-proof pan. Arrange oven rack so that top of fish is 4-5 inches from broiler heat element. Broil 4-5 minutes, or until top of fish is caramelized and dark brown; remove and allow fish to rest 2-3 minutes. To serve, portion about 2 cups cucumber salad on each plate. Top sablefish with 1/2 tablespoon scallions.
