RECIPE: Miso Glazed Sablefish

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!
INGREDIENTS
- 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
Miso Glazed
- 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
PREPARATION
Miso Glazed Sablefish
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In a small saucepan, simmer all ingredients over medium heat until the brown sugar is dissolved, and the glaze slightly thickens. Approx. 3 minutes.
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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
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Heat the oil in a large saute pan over medium heat.
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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.
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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.
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Remove from the heat and add the sesame oil and sesame seeds.
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Serve the vegetables with the miso glazed Sablefish on top. Garnish with sliced green onions and more sesame seeds.
Enjoy!
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