The first time I ever tasted sablefish or black cod was at a Jewish deli in Liberty, New York in 197-; just kidding I don’t remember the year, but the taste was memorable. The fish was smoked, thinly sliced and tasted like butter. Really.
I had a delicious experience in France, marinating “regular” cod in miso paste. Having found a good, I thought, online source for skin-on sablefish, I decided to marinate it also with miso paste. I left the sable in the marinade, refrigerated, for 3 days and it was luscious! My disappointment was in the thin, mostly tail end fish pieces I was shipped by the online fish supplier. I don’t want to dis them by naming them here because when they understood how unhappy I was, they acted like gentlemen/women and did the right thing. My advice: When ordering fish online, call them before you place an order so that you have a clear understanding of what you will be receiving. For this recipe, I chose the slightly thicker, non tail end pieces. The rest ( 8 pieces) will go into a chowder. A shame, but there it is.
I thought I’d make either spinach or bok choy to compliment the fish. The spinach seemed to shove itself to the front of the vegetable bin, so I made a quick saute with sesame and peanut oils, thinly sliced onion and garlic slivers.
I made this tiny little bowl for my husband to taste while I cleaned the kitchen. He wanted MORE. If you want to make this, choose skin-on 6 ounce fillets from the thicker center of the fish.
Miso Marinated Sablefish
1/4 cup sake
1/4 cup hon mirin
4 tbsp white miso
3 tbsp sugar
4 6 ounce skin on sablefish fillets
1 tbsp peanut oil
Mix the sake, mirin, miso and sugar together, then slowly heat, stirring over a flame until the sugar has dissolved. Cool, then place in a zip lock bag with the fillets, gently squishing to thickly cover the fish with the marinade. Refrigerate for 2-3 days.
Heat the oil in a hot skillet, add the fish skin side down, cooking for about 2 minutes, turn and cook for 2-3 additional minutes.