Easy Sablefish Recipe With Miso Glaze
May 2nd, 2022A Quick and Easy Recipe for Miso Sablefish
It’s that miso paste sablefish combo we all can’t get enough of, but in a fraction of the time. This recipe for broiled sablefish brings this rich species, otherwise known as black cod, to life with an intense blast of top-down heat, caramelizing the exterior while still producing a fillet with delectable, buttery flakes. The miso glaze on the sablefish gives the fillet a sweet and savory flavor profile.
One of the best parts of this recipe is that you only need three ingredients: miso paste, mirin, and sugar or honey. Mixed together, they become a sablefish marinade that is a little savory, a little sweet, and packed with umami. For best results, the sablefish should be marinated in this paste for at least 15 minutes before it goes under the broiler, but you can let it marinate for up to an hour.
The WAC recipe team featured Miso Glazed Sablefish in a how-to video! Watch the recording of the cooking demo to see how it's made.
3-Ingredient Broiled Miso Sablefish
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
10 minutes
Total time
25 minutes
Yield
1 serving
Ingredients
- 1 (6-ounce) portion sablefish
- 2 teaspoons miso paste
- 2 teaspoons mirin
- 1 teaspoon sugar or honey
Instructions
1. Arrange an oven rack so that it's 8 inches from the broiler element, then preheat broiler.
2. Meanwhile, combine miso, mirin, and sugar/honey in a small bowl to make a paste. Coat all sides of sablefish fillet with paste, then cover and allow to marinate for at least 15 minutes in the refrigerator, or up to an hour.
3. Set sablefish fillet skin-side down onto a broiler-safe baking pan. Place on top rack in oven and broil for 8 to 10 minutes total, depending on thickness of fillet. For crispy skin, you can flip the fillet so that it is skin-side up for last 3 minutes of cooking, keeping a close eye to prevent burning.
4. Serve immediately with a fresh salad, a side of steamed rice or noodles, or atop a bowl of your favorite veggies.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
