Miso Marinated Sablefish with Coconut Rice
Rich miso-marinated sablefish and creamy coconut rice are a natural pairing. Cool cucumber adds freshness alongside the caramelized fish, making this simple plate feel balanced and complete.
Featured Seafood
10 minutes
20 minutes
Miso-marinated wild sablefish is seared and baked to 135°F, then served over coconut rice made with coconut cream and a side of sliced cucumber.
Directions
Cut open the miso marinated sablefish portions and place on a plate. With a butter knife or spatula, gently remove excess miso marinade off of the portions and dispose.
Preheat the oven to 400°F.
Heat an oven safe, lightly oiled skillet to medium high on your stove and place portions in skillet, skin side up. Sear flesh for approximately 2 minutes to caramelize the fish.
Gently flip fish over, skin side down and then place skillet in oven to continue cooking.
Bake until internal temperature is 135-140°F, approximately 15-18 minutes. The black cod should be flaking apart and have a nice caramelized top.
While the sablefish cooks, mix the cooked rice with coconut cream or milk, sugar, and a tsp of salt.
Serve the cooked sablefish with coconut rice and sliced cucumber.
Enjoy!
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Meet Premier Catch
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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