GINGER SOY MISO SABLEFISH
3 tablespoons honey
3 tablespoons low-sodium soy sauce
3 tablespoons unseasoned rice vinegar
1 tablespoon fresh lemon juice
2 teaspoons sesame oil
1 tablespoon grated fresh ginger
1 clove garlic, grated
1/4 cup white miso
1/4 cup mirin
4 sablefish filets
Sea salt and freshly ground black pepper
2 green onions, thinly sliced
Combine all marinade ingredients together in a shallow baking dish or mix in a bowl and pour into a Ziploc bag. Add fish, turning to coat then cover dish or seal bag and marinate in the refrigerator for 30 minutes, turning once.
Remove fish from dish and reserve marinade. Place fish skin side down on a non-stick baking sheet or treated pan and season with salt and pepper. Preheat broiler and place pan on middle rack. Cook 5 – 10 minutes until fish is caramelized and cooked through. Cooking time will depend on thickness of the fillets. While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is reduced and thick enough to coat the back of a spoon. Remove fish from oven, brush with glaze and garnish with sliced green onion. Serve with brown or white rice or soba noodles.
Miso is a thick paste made from fermented soybeans but can also be made from rice, barley or other grains. Generally the darker the colour the stronger the flavour. As Miso is salty by nature you may want to use low-sodium soy sauce and omit seasoning the fillets.