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This is one of those fish dishes that you rarely see outside of fine Japanese restaurants. It's guaranteed to elicit moans of appreciation at the table. Sablefish (also known, inaccurately, as "black cod") is marinated up to overnight in a blend of miso, sake and mirin for a sweet and savory combination. The fish has a smooth buttery texture and sweet rich flavor. In a pinch, salmon is a delicious standby.
1/2 cup mellow or sweet white miso
1/2 cup sake
1/2 cup mirin or sherry
1 tablespoon natural brown sugar, such as maple sugar or succanat
2 tablespoon shoyu
1 tablespoon minced ginger (from a 1-inch peeled chunk)
1 tablespoon brown rice vinegar
4 (4-ounce each) pieces wild Alaskan sablefish
1/4 cup snipped chives or thinly sliced scallions
Mix the miso, sake, mirin, sugar, shoyu, ginger, and vinegar together in a medium bowl. Remove 1/3 cup of the marinade and reserve.
Arrange the fish in a 2-inch-deep baking dish just large enough to hold the fish in 1 layer. Pour the marinade over the fish, and turn fish to coat well. Marinate, covered and chilled, at least 2 hours and up to overnight.
Cook the fish: Preheat the broiler.
Remove the fish from the marinade, letting excess drip off. Place on a broiler-proof pan and broil 5 to 10 minutes, depending on the thickness of the fish, until cooked through and browned on top.
Remove and drizzle the fish with the reserved marinade. Serve hot, sprinkled with chives or scallions.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.