Sablefish, also known as black cod, comes from the cold waters of the northwest Pacific. Because it may be difficult to buy outside the West Coast, you can easily substitute Atlantic halibut in this recipe.
HANDS-ON TIME
20 minutes
TOTAL TIME
6½ hours
MAKES
4 servings
INGREDIENTS
MISO-MARINATED SABLEFISH:
¼ cup white miso
¼ cup apple cider
2 tbsp sodium-reduced soy sauce
2 cloves garlic, minced
1 tsp minced fresh ginger
4 skin-on sablefish fillets (each about 175 g)
2 tbsp vegetable oil
BABY GREENS:
3 tbsp walnut oil
4 tsp apple cider
4 tsp Champagne vinegar or red wine vinegar
2 tsp minced shallots
2 tsp chopped fresh lemon thyme or fresh thyme
2 tsp maple syrup
pinch salt
8 cups mixed baby greens
DIRECTIONS
MISO-MARINATED SABLEFISH: In shallow dish, whisk together miso, cider, soy sauce, garlic and ginger. Add fish, skin side up; cover and refrigerate for 6 hours.
Remove fish from marinade, discarding marinade; brush fish with oil.
Place on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 10 minutes.
BABY GREENS: While fish is grilling, in large bowl, whisk together oil, cider,
vinegar, shallots, thyme, maple syrup and salt. (Make-ahead: Refrigerate for up to 6 hours.)
Toss greens with vinaigrette; divide among 4 plates. Top with fish.
NUTRITIONAL INFORMATION, PER SERVING: about 518 cal, 24 g pro, 42 g total fat (7 g sat. fat), 12 g carb, 3 g fibre, 76 mg chol, 737 mg sodium. % RDI: 13% calcium, 25% iron, 36% vit A, 27% vit C, 54% folate.
TIP FROM THE TEST KITCHEN
Walnut oil is full of volatile oils that go rancid quickly at room temperature.
To extend the shelf life of this spendy ingredient, store it in the fridge.
