Grilled Miso-Marinated Sablefish on Baby Greens
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 518 |
| pro | 24 g |
| total fat | 42 g |
| sat. fat | 7 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 76 mg |
| sodium | 737 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 25% |
| vit A | 36% |
| vit C | 27% |
| folate | 54% |
-
1/4 cup (50 mL) light-colour miso paste
1/4 cup (50 mL) pear or apple cider
2 tbsp (25 mL) soy sauce, preferably low sodium
2 cloves garlic, minced
1 tsp (5 mL) minced gingerroot
4 sablefish fillets (with skin), about 6 oz (175 g) each
2 tbsp (25 mL) vegetable oil
8 cups (2L) baby greens (such as mesclun), about 10 oz (300 g)
Lemon thyme Vinaigrette:
3 tbsp (50 mL) walnut oil
4 tsp 20 mL) pear or apple cider
4 tsp (20 mL) champagne vinegar or red_wine_vinegar
2 tsp (10 mL) minced shallots
2 tsp (10 mL) chopped fresh lemon thyme or thyme
2 tsp (10 mL) maple syrup
Pinch salt
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.
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
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