Miso Marinated Sablefish with Cucumber Salad
Rich miso sablefish and a crisp, tangy cucumber salad make a particularly good pair. The cool rice-vinegar dressing cuts through the buttery fish, while black sesame adds a nutty finish.
Featured Seafood
10 minutes
15 minutes
Premier Catch's miso-marinated wild sablefish (black cod) is seared and baked until caramelized, served alongside a quick rice vinegar cucumber salad.
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!
women-owned, family-run
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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