Yield: 2 servings. You can easily double or triple this recipe to feed the guests at your next dinner party.
Want to create a restaurant-quality recipe at home in 20 minutes? Yes it is possible! The secret is that premium ingredients don't need a lot of work to taste exceptional. Chef Danny's Miso Glazed Sablefish is a quick & simple recipe that has the restaurant-quality taste and texture to die for. The delicate sablefish portion gets a lovely caramelized top and a tender center that will melt in your mouth.
Let's start cooking and be sure to tag us on Instagram @shopintercity if you try this recipe!
- 2 x 6oz portions of Frozen Wild Sablefish Portions, defrosted or Fresh Wild Sablefish Center-Cut Portions if in season.
- Baby Boy Choy
- Shiitake Mushrooms
- Miso Glaze
- ⅓ cup Miso paste
- ⅓ cup Sake
- ⅓ cup Mirin
- ¼ cup Brown Sugar
Baby Bok Choy and Shiitake Mushrooms
- 4 baby bok choy, sliced ¼ inch thick, stem and leaves separated
- 12 Shiitake Mushrooms, ¼ inch sliced
- 1 tbsp Oil
- 2 Cloved Garlic, minced
- 2 tbsp Water
- 2 tsp Soy sauce
- 1 tsp Sesame oil
- ½ t Toasted Sesame Seeds
Miso Glazed Sablefish
In a small saucepan, simmer all ingredients over medium heat until the brown sugar is dissolved, and the glaze slightly thickens. Approx. 3 minutes.
Brush fish portions with the glaze and oven roast at 400F for 8-10 minutes until the fish is cooked through and the glaze is caramelized and golden.
Baby Boy Choy & Shiitake Mushrooms
Heat the oil in a large saute pan over medium heat.
Add the sliced mushrooms and sauté lightly for 2 minutes. Add the Bok Choy stems and cook for another minute. Once the mushrooms and stems are tender, add the garlic and stir well to combine.
Add the water and the soy sauce, and mix well. Add the Bok Choy leaves at this point, stir until leaves are steamed and bright green.
Remove from the heat and add the sesame oil and sesame seeds.
Serve the vegetables with the miso glazed Sablefish on top. Garnish with sliced green onions and more sesame seeds.