Miso Sablefish with Slaw
The more time the fish is left to marinate, the better the flavour becomes
Miso-marinated sablefish has become quite popular in recent years and with good reason. For marinating time, one day is good, two is better, and three is fantastic.
Makes 4 servings 1/3 cup yellow miso
1/4 cup sugar
2 tbsp. sake
3 tbsp. mirin
Four 6 oz. sablefish fillets, skin on 1/2 cup mayonnaise, commercially prepared or homemade
1 tsp. Dijon or Japanese prepared mustard
2 tbsp. yellow miso
1 tsp. grated lemon peel
2 cups Fuji, or other flavourful apple, cut into 1/4-inch dice
1 cup green cabbage, cut into 1/4-inch pieces
2 green onions, thinly sliced
2 tbsp. pine nuts
2 tsp. black sesame seeds, toasted
In the top of a double boiler combine the miso, sugar, sake and mirin. Cook for 30 minutes, stirring frequently, until the mixture is shiny and thick. Remove from the heat and let cool.
Evenly coat the sablefish with the miso mixture and place into a container that fits the sablefish snugly, or into a Ziploc bag. Cover and refrigerate overnight, or up to three days.
Combine the mayonnaise with the mustard, miso and lemon peel. Cover and refrigerate until needed. When you are ready to serve the fish, combine the apple, cabbage, green onion, pine nuts and sesame seeds. Add the mayonnaise. Mix and refrigerate.
Heat the oven to 425°F (220°C). Remove the sablefish from the marinade, letting most of it drip off the fish. Place on a rimmed, foil-covered baking sheet. Bake for 15 minutes. Remove the pan from the oven and look at the fillets. You’ll notice the bones protruding. Try to pull one out. If it comes out easily, the fish is done. If not, cook for 5 minutes longer. In either case, return to the oven and broil 8 inches (20 cm) from the heat until the fish browns deeply around the edges. Serve immediately with the slaw.