Miso Marinated Sablefish with Cucumber Salad
Declan Chapin
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Miso-Marinated Sablefish. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
Ingredients
Miso Marinated Sablefish
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1 cucumber, thinly sliced
1 tbsp rice wine vinegar
1 tsp honey
pinch of salt
black sesame seeds
Directions
Cut open the miso marinated Sablefish portion packages 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°.
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°, approximately 15-18 minutes. The black cod should be flaking apart and have a nice caramelized top.
While the Sablefish cooks, prepare the cucumber salad by tossing the thinly sliced cucumbers in rice wine vinegar and honey. Add salt and sesame seeds to taste.
Serve together and enjoy!
More Seafood Recipes
Check out our full collection of seafood recipes featuring salmon, halibut, scallops, crab, shrimp and more by visiting the Premier Catch Kitchen! We are your one-stop-shop for wild, sustainable seafood and the recipes to go with it.
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