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
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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.

  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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