Grilled Miso-Marinated Sablefish on Baby Greens

By The Canadian Living Test Kitchen

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Grilled Miso-Marinated Sablefish on Baby Greens

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	518518 cal
pro	24 g24g pro
total fat	42 g42g total fat
sat. fat	7 g7g sat. fat
carb	12 g12g carb
fibre	3 g3g fibre
chol	76 mg76mg chol
sodium	737 mg737mg sodium
% RDI:	-
calcium	1313 calcium
iron	2525 iron
vit A	3636 vit A
vit C	2727 vit C
folate	5454 folate

This recipe is from Sooke Harbour House near Victoria, rated the world's second-best country inn in 2000 by Gourmet magazine. Sinclair Philip, the chef and proprietor, and his kitchen crew, including head chef Edward Tuson, the creator of this recipe, are known for their dedication to local fresh produce and seafood. For the miso paste here, they recommend one from Denman Island, one of the northern Gulf Islands. 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, substitute Atlantic halibut.

Ingredients

1/4 cup light-colour miso paste 1/4 1/4cup cuplight-colour miso paste
1/4 cup pears 1/4 1/4cup cuppearpears or apples
1/4 cup pear cider 1/4 1/4cup cuppear cider or apple cider
2 2tbsp tbspsoy sauce, preferably low sodium
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp minced gingerroot 1 1tsp tspminced gingerroot
4 4sablefish filletsablefish fillets, with skin (about 6 oz/175 g) each
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
8 8cups cupsbaby greens.php">greens, about 10 oz (300 g)
Lemon Thyme Vinaigrette:
3 tbsp walnut oil 3 3tbsp tbspwalnut oil
4 tsp pear cider 4 4tsp tsppear cider or apple cider
4 tsp champagne vinegar 4 4tsp tspchampagne vinegar or red wine vinegar
2 tsp minced shallots 2 2tsp tspminced shallotshallots
2 tsp chopped fresh lemon thyme 2 2tsp tspchopped fresh lemon thyme or thyme
2 tsp maple syrup 2 2tsp tspmaple syrup
1 pinch salt 1 1pinch pinchsalt

Preparation

In glass or ceramic casserole dish, whisk together miso paste, cider, soy sauce, garlic and ginger. Add fish, skin side up; cover and refrigerate for 6 hours.

Lemon Thyme Vinaigrette: In bowl, whisk together oil, cider, vinegar, shallots, thyme, maple syrup and salt. (Make-ahead: Refrigerate for up to 6 hours.)

Remove fish from marinade; brush with oil. Place on greased grill over medium heat; close lid and cook, turning once, until fish flakes easily when tested, about 10 minutes.

In bowl, toss greens with vinaigrette; divide among plates. Top each with fillet.

Additional information : Also try: Atlantic halibut

Source : Canadian Living Magazine: June 2002