This recipe is a great “prepare ahead” dish, which is fantastic for entertaining. Various iterations of this dish have been developed at Nobu and at Roy’s, among others. If you’re a little intimidated about cooking fish, this is a simple recipe, packed with flavor and simple to execute.
- 4 Beetnik Sablefish fillets, thawed
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso paste
- 3 tablespoons sugar
Two days before serving, make the miso marinade by bringing the sake and mirin to a boil in a medium saucepan over high heat. Boil for 15-20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn’t burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved and let cool to room temperature.
Pat the Sablefish fillets thoroughly dry. Cover the Sablefish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 days.
To cook the fish:
Preheat oven on broiler setting. Gently wipe off any excess miso clinging to the fillets but don’t rinse it off. Place the fish skin-side-up in a broiler pan, and broil until the skin of the fish browns and blackens in spots, about 3 minutes. Flip and broil until the other side is browned, 2 to 3 minutes. Lower the broiler pan to a lower shelf in the oven and finish cooking for 3-5 minutes. Sablefish is a very forgiving fish to cook, so don’t be too concerned about overcooking. When the fish is flaky, it’s ready.