MISO GLAZED SABLEFISH WITH ASIAN CUCUMBER SALAD

20 minutes // Servings: 4

By Kiyo and Tomi Marsh for the Fishes & Dishes Cookbook

INGREDIENTS

ASIAN CUCUMBER SALAD

• 1 lb. Alaska Grown cucumbers, halved lengthwise and thinly sliced

• 2 Alaska Grown carrots, peeled and cut matchstick-size (about 6 oz.)

• 2/3 cup shredded Alaska Grown red cabbage

• 1/2 teaspoon grated fresh ginger

• 2 Tablespoons sesame oil

• 2 Tablespoons rice vinegar

• 2 teaspoons sugar

• 1 Tablespoon soy sauce

• 1 teaspoon sriracha sauce

• 2 teaspoons toasted sesame seeds

ALASKA SABLEFISH and MARINADE

• 1/3 cup dry sake

• 1/3 cup mirin

• 1/3 cup red miso

• 3 Tablespoons packed brown sugar

• 2 Tablespoons soy sauce

• 1 teaspoon grated fresh ginger

• 4 Alaska sablefish fillets (6 oz. each)

• 2 Tablespoons chopped green onion

INSTRUCTIONS

ASIAN CUCUMBER SALAD:

1. In a bowl, combine cucumbers, carrots, and cabbage. In a smaller bowl, whisk together the ginger, sesame oil, rice vinegar, sugar, soy sauce and sriracha until the sugar is dissolved.

2. Pour dressing over vegetables; sprinkle with sesame seeds and toss to combine. Cover and refrigerate until serving, up to 8 hours.

ALASKA SABLEFISH/MARINADE:

1. In a medium bowl, mix together the sake, mirin, miso, brown sugar, soy sauce and ginger until smooth and blended. Place Alaska sablefish fillets and marinade in a large zip-top bag; squeeze out air and seal. Place the bag in a shallow bowl or baking dish. Refrigerate at least 12 hours or up to 72 hours, turning the bag over occasionally to coat all sides. Remove fish from marinade; drain thoroughly.

2. Turn oven on to broil setting. Place fish in an oven-proof pan. Arrange oven rack so that top of fish is 4 to 5 inches from broiler heat element. Broil 4 to 5 minutes, or until top of fish is caramelized and dark brown; remove and allow fish to rest 2 to 3 minutes.

3. To serve, portion about 2 cups cucumber salad on each plate. Top sablefish with 1/2 tablespoon green onion.

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