Miso glazed fish takes center stage in this flavorful Alaska sablefish recipe, perfectly paired with a crisp sesame ginger cucumber salad. The rich, buttery texture of sablefish is elevated by a sweet-savory miso marinade, making this dish both elegant and easy to prepare.

Recipe provided by Alaska Seafood Marketing Institute Makes 4 servings

Ingredients:

Alaska Sablefish and Marinade

• 1/3 c dry sake
• 1/3 c mirin
• 1/3 c red miso
• 3 tbsp packed brown sugar
• 2 tbsp soy sauce
• 1 tsp grated fresh ginger
• 4 Alaska sablefish (black cod) fillets (6 oz each)
• 2 tbsp chopped scallions

Sesame Ginger Cucumber Salad

• 1 lb cucumbers, halved lengthwise and thinly sliced
• 2 carrots, peeled and cut matchstick-sized (about 6 oz)
• 2/3 c shredded red cabbage
• 1/2 tsp grated fresh ginger
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 tsp sugar
• 1 tbsp soy sauce
• 1 tsp sriracha sauce
• 2 tsp toasted sesame seeds

Miso Glazed Fish Directions:

Step 1: Marinate the fish

In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce, and ginger until smooth and blended. Place sablefish fillets and marinade in a large Ziploc bag; squeeze out air and seal. Place the bag in a shallow bowl or baking dish. Refrigerate at least 12 hours or up to 72 hours, turning the bag over occasionally to coat all sides. Remove fish from marinade; drain thoroughly.

Step 2: Make the cucumber salad

In a bowl, combine cucumbers, carrots, and cabbage. In a smaller bowl, whisk together the ginger, sesame oil, rice vinegar, sugar, soy sauce, and sriracha until the sugar is dissolved. Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.

Step 3: Broil fish and serve

Turn oven on to broil setting. Place fish on an oven-proof pan. Arrange oven rack so that the top of the fish is 4-5 inches from the broiler heat element. Broil 4-5 minutes, or until the top of the fish is caramelized and dark brown; remove and allow fish to rest 2-3 minutes. To serve, portion about 2 cups cucumber salad on each plate. Place sablefish on each plate and top with ½ tablespoon scallions.

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