Miso marinated Sable
Fish substitutions: salmon, chilean sea bass, halibut, steelhead trout, or pretty much any relatively thick fillets that are not too dense.
4 sable fillets without skin (6oz each)
1 Tbsp sugar
2 Tbsp mirin (Japanese sweet rice wine)
1/4 cup canola oil
1/2 cup white miso (a.k.a. shiro miso)
At least 2 hours before cooking or up to 24
- In a medium bowl, combine sugar, mirin, canola, and miso. Whisk thoroughly to combine. Add sable and coat with marinade. Cover and refrigerate for 2 - 24 hours.
- Preheat the oven to 300F. Wrap a broiler pan with foil. Wipe all the marinade off the fish using paper towels and place it on the boiler pan.
- Turn on the broiler. Broil sable 4 inches away from the flame just until browned, 3-5 minutes. You might need to adjust the distance from the flame and timing to suit your broiler. Keep a close eye on the fish. If you see no color after 2 minutes, move it a little closer to the heating element. If you see too much color, move it further down. If the first side browned, but you still have more than half your estimated cooking time* left, flip the fish and brown the second side.
- To test for doneness, separate the flakes in the thickest part and look inside. Sable is done when a trace of translucency remains in the center or when an instant read thermometer inserted in the center reads 115F (thermometer only works well on pieces thicker than 1 inch). If the fish is not cooked through after the broiling step, reduce the heat to 300F and finish cooking fish in the middle of the oven.