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Miso Sablefish

Posted by Kira DeRito on

This preparation works great on the grill or under the broiler, so you have options! We're going to have pre-marinating fish available to purchase at the shop this week, as well as tubs of the sauce, so don't worry about sourcing the ingredients list unless you prefer to make things from scratch. Extra bonus!

~serves 2 adults for dinner
ingredients
  • ¼ cup sake 
  • ¼ cup miri
  • 4 T white miso paste
  • 2 T honey
  • 1 pound sablefish, cut in 2 oz portions

Whisk the marinade ingredients together in a plastic or glass bowl until the honey is fully incorporated. Toss the fish chunks in, fold to coat evenly on all sides, then cover with saran wrap and set it in your refrigerator for at least 6 hours...up to 3 days. (I know 3 days sounds like crazy-talk, but this is an excellent idea with fresh sablefish, I promise!)

Move your oven rack so that it's on the second to highest setting - we're going for the fish being about 6" from the heat. (Turn the oven hood fan on; this is going to get a little smoky.) Cover a baking sheet with a piece of foil and line up your fish pieces so they'll end up directly under the element when you put them in the oven. Set the temperature to "broil" and slide the fish in.

It takes almost exactly 8 minutes to get your fish perfectly cooked and just a bit of black caramelization on the edges. Sablefish perfection! Serve with sticky rice, seaweed salad and some chilled sake or Tsingtao. 


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2 comments


  • Favorite fish recipe of all time. Tastes like buttered toast and melts in your mouth.

    Jennifer K Williams on

  • Outstanding, melt in your mouth delicious. We loved the preparation!

    Laurel Seaman on

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