If you haven’t tried Sablefish (or Black Cod), I highly suggest you try it the next time you see it on a menu. It is a rich, buttery fish that is unlike any other I have tried. I know it is native to the pacific northwest but I am sure it is available elsewhere. I also know that it is a happy and sustainable choice if you buy BC or Alaska based and I also know that it is worth learning to cook at home since it isn’t cheap. Much like a good steak I think sablefish is one of those things you can cook at home as well, if not better, then at a restaurant. Certainly for cheaper since the fish itself is not cheap.
One of the great ways I have had it at restaurants in Vancouver is with japanese flavours, so it is no shock that I found this sablefish recipe from one of Vancouver’s local chefs from Coast (fabulous, btw) which I used to make this. I actually made it twice but the first time it wasn’t so pretty cause I kept having to cut into the fish to test for doneness. (Let’s all properly preheat our ovens shall we?) The first time I served it with the miso noodles. This time I served it with a simple salad and I used some of the miso glaze as part of the basis for the dressing along with some rice vinegar, ginger and cirtus. Yum!
(makes plenty for 2 servings)
2 tablespoons of miso glaze
1 teaspoon honey
1 tablespoon brown sugar
2 tablespoons water
Preheat oven to 400F. In a saucepan heat all the ingredients, bring to a boil and then simmer until thickened. About 10 minutes.
Pat first dry fish skin and season with salt and pepper. In a dry oven proof skillet sear fish for 2 to 3 minutes. Transfer to the oven and bake for another 8 to 10. Until fish is about to flake. Remove and brush with glaze. Return to oven for 2 to 3 more minutes until sauce begins to caramelize.[/print_this]