Skip to main content

Miso Glazed Alaska Sablefish with Sesame Ginger Cucumber Salad

Miso Glazed Alaska Sablefish with Asian Cucumber Salad
An umami-rich marinade infuses buttery sablefish before it’s broiled to perfection and served with a gingery cucumber salad.
  • Prep Time: 12 hours (marinade)
  • Cook Time: 5 minutes
  • Servings: 4


  • 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
Recipe courtesy of Kiyo and Tomi Marsh for “The Fishes & Dishes Cookbook.”


  1. 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.

  2. 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.

  3. 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.

Recipe How-To

Recipe courtesy of Kiyo and Tomi Marsh for “The Fishes & Dishes Cookbook.”