miso-glazed sablefish

photo by Carrie Anne Seaver

miso-glazed sablefish

A light, bright frisée salad with fruit rounds out this umami-rich dish. Note that sablefish has a row of pin bones that run along the center. They are best removed after the fish is cooked by pulling them with tweezers.

  • 3/4 cup black or Puy lentils

  • 1/2 cup shiro (white) miso

  • 3/4 cup apple cider

  • 4 5-ounce portions sablefish fillets, skin removed

  • 1 tablespoon ginger, grated

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 head frisée, tough outer greens and stem removed

  • 1 bulb fennel, thinly sliced

  • 1 apple, such as Gala, thinly sliced

  • 4 radishes, thinly sliced

  • 2 oranges, peeled and segmented

  • Kosher salt, to taste

  1. Boil lentils until just tender, drain, and rinse (or cook according to package directions). Set aside.

  2. In a bowl large enough to hold all fish, combine miso paste and apple cider. Reserve 4 tablespoons in a separate small bowl.

  3. Add sablefish portions to marinade. Marinate for at least 1 hour, and up to overnight.

  4. When ready to cook, preheat broiler to medium and set oven rack in uppermost position. Line a baking sheet with foil.

  5. Remove fish from marinade and place onto prepared pan. Place under broiler and cook for 12 minutes, glazing with reserved marinade every 3 minutes.

  6. In a small bowl, whisk together ginger, olive oil, and red wine vinegar.

  7. In a large bowl, combine frisée, fennel, apple, and radish. Combine with remaining reserved marinade. Gently fold in orange pieces and lentils. Season with salt.

  8. Divide salad and fish among 4 plates. Spoon vinaigrette over top of each and serve warm.

Serves 4.