Sablefish with Asian Cucumber Salad

An umami-rich marinade infuses buttery sablefish before it’s broiled to perfection and served with a gingery cucumber salad.

Sablefish Marinade

• 4 Sablefish fillets
• 1/3 cup dry Sake
• 1/3 cup of Mirin
• 1/3 cup red Miso
• 3 tbsp packed Brown Sugar
• 2 tbsp Soy Sauce
• 1 tsp grated fresh Ginger
• 2 tbls chopped Green Onion

Asian Cucumber Salad

• 1 lb Cucumbers, halved lengthwise and thinly sliced
• 2 Carrots, peeled and cut matchstick-size (about 6 oz)
• 2/3 cup shredded red cabbage
• 1/2 teaspoon grated fresh Ginger
• 2 tbsp Seasame Oil
• 2 tbsp Rice Vinegar
• 2 tsp Sugar
• 1 tbsp Soy Sauce
• 1 tsp Sriracha Sauce
• 2 tsp toasted Sesame Seeds

Directions for Sablefish

1. In a small Bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended.
2. Place Sablefish fillets and marinade in a large zip-top bag; squeeze air our and seal.
3. Place the bag in a shallow bowl or baking dish, and refrigerate at least 12 hours or up to 72 hours, turning the bag over occasionally to coat all sides.
4. Remove fish from the marinade; drain thoroughly.
5. Turn oven on to the broil setting. Place fish in an oven-proof pan.
6. Arrange oven rack so that the top of the Black Cod is 4-5 inches from the broiler heat elements.
7. Broil 4-5 minutes, or until the top of the Black Cod is caramelized and dark brown; remove and allow to rest 2-3 minutes.
8. To serve, portion about 2 cups of cucumber salad on each plate. Top Sablefish with 1/2 teaspoon of green onion.

Directions for Asian Cucumber Salad

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