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Miso Glazed Black Cod/Sablefish w/ Pickled Asian Cucumbers

January 5, 2010


4-5oz portions Sablefish fillet
1 cup miso paste
1/4 cup Mirin
2 tbsp Rice Wine Vinegar
1 tbsp Grated Galanga Root or Ginger
Chives chopped
Red and yellow Bell peppers

For Pickles:
2 small cucumbers approx 1″ in diameter and 5 inches long
1/2 cup Mirin
1/8 cup Rice Wine Vinegar
2 dashes Dark Soy Sauce
Black Pepper grinder

Slice cucumbers thin, mix Mirin, Rice Wine Vinegar, Soy Sauce and 2-3 twists of black Pepper. Place cucumbers in mixture totally submerged for at least 1 hr.

In a saucepan combine Mirin, Miso paste, ginger and rice wine vinegar. Bring to a boil. Allow to boil for 30 seconds while stirring with a whisk. turn of heat and place mixture on a back burner to cool for 30 minutes.

Place Sauce in a ziploc bag with the Sablefish portions. Allow minimum 2-3 hrs to marinate. (24 hour maximum)

Broil fish for 2-3 minutes till surface browns. Then bake on 400 degrees for 10-15 minutes. Garnish with diced bell peppers and chives.

Serve with your favorite starch or salad.

Serves 4. Prep time about 20 minutes plus marinating. Cook Time about 15 minutes.

Enjoy this Japanese influenced meal with Sake or White wine. It will melt in your mouth and leave your palate happy. Do not serve overly large portions of fish because they will be very rich.


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