Alaska Miso-Glazed Black Cod

Sesame Cucumber Salad

• 1 lb cucumbers, halved lengthwise and thinly sliced
• 2 carrots, peeled and cut into matchsticks (about 6 oz)
• 2/3 cup shredded red cabbage
• 1/2 tsp grated fresh ginger
• 2 Tbsp sesame oil
• 2 Tbsp rice vinegar
• 2 tsp sugar
• 1 Tbsp soy sauce
• 1 tsp sriracha sauce
• 2 tsp toasted sesame seeds

Miso-Marinated Alaska Sablefish

• 1/3 cup dry sake
• 1/3 cup mirin
• 1/3 cup red miso
• 3 Tbsp packed brown sugar
• 2 Tbsp soy sauce
• 1 tsp grated fresh ginger
• 4 Alaska sablefish (black cod) fillets, about 6 oz each
• 2 Tbsp chopped green onion

1. In a large bowl, combine cucumbers, carrots, and shredded cabbage.
   In a smaller bowl, whisk together ginger, sesame oil, rice vinegar, sugar, soy sauce, and sriracha until the sugar dissolves.
   Pour the dressing over the vegetables and toss well to coat. Sprinkle with toasted sesame seeds.
   Cover and refrigerate until ready to serve, up to 8 hours.
2. In a medium bowl, whisk together sake, mirin, red miso, brown sugar, soy sauce, and ginger until smooth.
   Place sablefish fillets and marinade in a large zip-top bag. Press out excess air and seal. Place the bag in a shallow dish.
   Refrigerate at least 12 hours and up to 72 hours, turning occasionally to coat the fish evenly.
3. Remove the fish from the marinade and allow excess marinade to drain off.
   Turn oven to broil and position the rack so the fish sits 4–5 inches below the heating element.
   Place the fillets in an ovenproof pan and broil for 4–5 minutes, until the top is caramelized and dark brown.
   Remove from oven and let rest 2–3 minutes.
4. Divide the cucumber salad among four plates (about 2 cups per serving).
   Top each plate with a sablefish fillet and garnish with chopped green onion.
   Serve immediately.

Recipe developed by Kiyo and Tomi Marsh for the Fishes & Dishes Cookbook, reproduced here courtesy of © Epicenter Press, 2010.