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Broiled Citrus Miso Sablefish
recipe
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Vancouver
Broiled Citrus Miso Sablefish
Jannell Lo
Jannell Lo
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$1.00
Sablefish (black cod) is an ideal weeknight fish because it's moist, flaky, and stands up to quick, high-heat cooking. Pair it with zesty yuzu paste and savory miso, and serve it with gluten-free grains and roasted veggies for a bold, flavorful meal! *If you can’t find gluten-free cooking wine or sake, you can use 1 tablespoon of mirin and omit the maple syrup.
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You Need

3-4
  • 2 tbsp gluten-free miso paste
  • 1 tbsp gluten-free cooking wine or sake*
  • 2 tsp maple syrup
  • 2 tsp gluten-free soy sauce or tamari
  • 1 tsp yuzu paste, preserved lemon paste, or chopped preserved lemons
  • 1.5 lb sablefish fillet
  • gluten-free furikake, as garnish
  • 1/2 lemon, cut into wedges, as garnish

    • How To

    1. Heat the oven to high broil. Line a baking sheet with aluminum foil.
    2. In a small bowl, whisk together the miso paste, cooking wine, maple syrup, soy sauce, and citrus paste until uniform in consistency.
    3. Lay out the sablefish on the prepared baking sheet and rub the mixture over the fish, covering the entire surface area.
    4. Broil for 10 to 15 minutes on the top rack, until charred, moist, and flakey.
    5. Garnish with furikake and lemon wedges on the side.