Miso Marinated Sablefish with Sesame Spinach

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.





About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, fish, Food and Wine, Japanese, Main dishes, Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

12 Responses to Miso Marinated Sablefish with Sesame Spinach

  1. Mad Dog says:

    I know what you mean by buttery – I thought the same about rascasse (scorpion fish) and really enjoyed it. I’m sure your black cod was delicious.
    Sending out the tail end of fish isn’t good – it’s definitely the lowest quality piece.

    • Rascasse! I was trying to remember that name because I made a stock with that for a fish chowder that was excellent. Dog, what is a commoner substitute for the scorpion fish? I’m going shopping tomorrow.

      • Mad Dog says:

        Have a look at this article from the NY Times – they have some suggestions for American substitutions in bouillabaisse:

        • Great article. I’ll think about it the next time I’m in France, but I just wanted a rascasse substitute to make only the stock. I guess I’ll go with a small grouper or sea bass that is available fresh in Scranton. Thank you.

          • Mad Dog says:

            I was just watching “Rick Stein’s Road to Mexico”, currently on the BBC. In part three, when he arrives in Baja, he goes to Popotla (a little fishing village) and buys ling and rascasse straight from a fishing boat to make fish tacos. If there’s rascasse in Baja, it must be in San Diego too. I know that’s a long way away, but there must be a decent fishmonger somewhere near you that can get it, even if it’s frozen…

  2. That looks beautiful. Good tip on calling first. Always buyer beware.

  3. Had never heard of sablefish, the marinade sounds delicious.

  4. Elaine says:

    I’ve been looking for something new to try. This is exactly the kind of thing I had in mind. Thanks!

  5. Hi Rosemary,
    Looks lovely – I adore miso marinated/glazed fish!! Is the supplier of on-line fish in the US or France?

  6. chefkreso says:

    Love sablefish, this sesame spinach as a side dish sounds fantastic!

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