Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy
Like buttah baby!
If you've yet to try Alaskan Sablefish, also known as Black Cod, then it's your lucky day! Sablefish is an omega-3 boasting treat often referred to as the chocolate of fish. Miso Glazed Alaskan Sablefish incorporates the buttery fish into a Japanese blend of sticky sweet, salty, sour, bitter, umami glory that will have you at first bite.
It's a gorgeous recipe, true to my ever-strengthening food philosophy:
Delicious, simple, nourishment for the body and soul.
I know you'll enjoy this one!
Recipe for Miso Glazed Sablefish (Serves 4)
Ingredients
- 4, 5-ounce sablefish fillets brought to room temperature (Also known as black cod)
- 3 to 4 tablespoons white miso
- 2 1/2 tablespoons raw honey, softened (Pop in micro to soften honey if necessary.)
- 1 teaspoon toasted sesame oil
- 1 1/2 tablespoons mirin
- 1 or 2 green onions sliced on the bias for garnish
- 2 teaspoons sesame seeds
- 2-3 teaspoons grapeseed oil
Method
- Preheat broiler.
- Rinse fillets and pat dry with towel.
- Combine miso, honey, sesame oil and mirin until glaze ingredients are fully dissolved and incorporated. Stir in sesame seeds.
- Heat an oven safe, heavy duty pan over medium high heat until a droplet of water sizzles when dropped on the pan.
- Meanwhile, pat the fish fillets dry with a kitchen towel. Rub the skin side of the fillets with 2 teaspoons grapeseed oil then sprinkle the skin side only with a bit of sea salt.
- Place fillets skin-side down in preheated pan. Listen to the SIZZLE!! Spoon the glaze carefully onto the tops of the fillets and allow to cook for about 4 minutes to get the skin crispy.
- Last, place the pan with fish under broiler for 3 to 4 more minutes, or until the glaze has caramelized, the top is slightly charred and the fish is flaky yet not overdone.
Please Enjoy!!
Miso Glazed Alaskan Sablefish (Black Cod) with Soba Noodles & Bok Choy… oh my goodness this is making me hungry!
Questions of the day:
What is your favorite seafood?
Have you made any changes to your diet since the New Year began?