Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
4
15 minutes
20 minutes
Japanese-Inspired
Main Course
Miso-marinated wild sablefish is seared then baked until caramelized and flaking, served alongside a soy-maple vegetable stir fry of bell pepper, broccoli, snap peas and carrots.
1 tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ yellow onion, sliced
1 cup sugar snap peas
1 cup mushrooms, sliced
2 cups broccoli florets
1 cup carrots, sliced
⅓ cup low sodium soy sauce
3 cloves minced garlic
1 tbsp maple syrup
1 tsp sesame oil
½ cup chicken broth
1 tbsp cornstarch
Sesame seeds, for garnish
Green onions, chopped, for garnish
Preheat oven to 400°F.
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.
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 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.
Slice the vegetables and heat 1 tbsp olive oil in a large wok skillet over medium heat.
In a small bowl, whisk together soy sauce, garlic, maple syrup, sesame oil, chicken broth, and cornstarch.
Add the bell pepper, onion, peas, broccoli, carrots, and mushrooms. Sauté for 2-3 minutes or until tender.
Pour the soy-maple sauce over the vegetables and cook until it has thickened. Add the cooked sablefish and serve with chopped green onions and sesame seeds if desired!
Enjoy!
women-owned, family-run
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.
