Grilled Miso-Marinated Sablefish on Baby Greens
This recipe makes 4 servings
|Per serving: about||-|
|total fat||42 g|
|sat. fat||7 g|
- Portion size: 4
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.
- 1/4 cup 1/4cuplight-colour miso paste
- 1/4 cup 1/4cuppearpears or apples
- 1/4 cup 1/4cuppear cider or apple cider
- 2 tbsp 2tbspsoy sauce, preferably low sodium
- 2 2cloves garlic, minced
- 1 tsp 1tspminced gingerroot
- 4 4sablefish filletsablefish fillets, with skin (about 6 oz/175 g) each
- 2 tbsp 2tbspvegetable oil
- 8 cups 8cupsbaby greens, about 10 oz (300 g) Lemon Thyme Vinaigrette:
- 3 tbsp 3tbspwalnut oil
- 4 tsp 4tsppear cider or apple cider
- 4 tsp 4tspchampagne vinegar or red wine vinegar
- 2 tsp 2tspminced shallotshallots
- 2 tsp 2tspchopped fresh lemon thyme or thyme
- 2 tsp 2tspmaple syrup
- 1 pinch 1pinchsalt
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