Miso Glazed Sablefish

We don’t cook a lot of fish, really only seafood like prawns, crab, or white meaty fish items that are as tasty as this is.  Fish and chips are my specialty and they often show up … Of course, when Grant isn’t home …. salmon might be on the menu!

IMG_2947

Just look at that glistening, tender, flaky sablefish.  Drool worthy.

 

6 6 ounce pieces of fresh sablefish (any meaty white fish will do)

Marinade

  • 1 tbsp miso paste
  • 2 tbsp grainy dijon mustard
  • 2 tbsp creamy dijon mustard
  • 1/2 cup low sodium soy sauce
  • 2 tbsp wasabi paste (from tube)
  • 1/4 cup olive oil
  • 1/2 fresh lemon (juiced)
  • 3 tbsp fresh ginger, peeled and finely grated
  • 2 tsp crushed garlic

Crust

  • 2 cups panko breadcrumbs
  • 3 tbsp cornmeal
  • 1/4 tsp salt
  • 1/4 tsp pepper

3 tbsp olive oil

Whisk together all marinade ingredients – pour over fish pieces in a shallow pan – make sure all sides are coated.  Cover and marinate for 45 minutes in the fridge.

Combine panko, cornmeal, salt and pepper.

Remove fish from marinate and dip in panko mix.

Heat olive oil in heavy bottom fry pan – once it is sizzling, add the fish.

Cook for about 4 minutes per side, just until fish flakes and is glistening.

This recipe is deceptively simple.  It holds such a flavour wallop. As an added bonus, I make it often just for the two of us, and freeze the excess marinade.  It freezes well and I’ve got all the work done for another night.

Thanks go entirely to the cookbook “Whitewater Cooks” for this amazing recipe (and many more!).

 

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