photo by Carrie Anne Seaver
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
Boil lentils until just tender, drain, and rinse (or cook according to package directions). Set aside.
In a bowl large enough to hold all fish, combine miso paste and apple cider. Reserve 4 tablespoons in a separate small bowl.
Add sablefish portions to marinade. Marinate for at least 1 hour, and up to overnight.
When ready to cook, preheat broiler to medium and set oven rack in uppermost position. Line a baking sheet with foil.
Remove fish from marinade and place onto prepared pan. Place under broiler and cook for 12 minutes, glazing with reserved marinade every 3 minutes.
In a small bowl, whisk together ginger, olive oil, and red wine vinegar.
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.
Divide salad and fish among 4 plates. Spoon vinaigrette over top of each and serve warm.