This recipe includes Miso-glazed black cod with crispy skin garnish and finger lime caviar, served with grilled yuca cake and charred leeks.

Recipe by Chef Kahale Ahina, Bonney Lake High School Teacher, Culinary Program

Ingredients:

• 4 sablefish filets (about 4-6 ounces each)
• 1/4 cup white miso paste
• 2 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons soy sauce
• 2 tablespoons honey or maple syrup
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Optional garnish: sliced green onions, sesame seeds

Mark IBSS’ Senior Aquaculturist, instructs the class on safe knife skills while breaking down the smaller-sized black cod filets. Shout out to Jamestown Seafood for graciously donating the black cod/sablefish. Photo by Chef Kahale Ahina Mark

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the marinade: In a bowl, whisk together the white miso paste, mirin, sake, soy sauce, honey or maple syrup, minced garlic, grated ginger, and sesame oil until well combined. Reserve 2 oz of the marinade for glazing later (optional).
3. Marinate the sablefish: Place the sablefish filets in a shallow dish or a resealable plastic bag. Pour the marinade over the fish and coat each filet evenly. Let the fish marinate for about 15-20 minutes at room temperature, or refrigerate it for up to 1 hour for more flavor.
4. Sear the fish: Heat a tablespoon of vegetable oil in an oven-safe skillet over medium-high heat. Once hot, carefully add the marinated sablefish filets to the skillet, skin side down. Sear the fish for 2-3 minutes until the skin is crispy and golden brown. Flip the fish to slightly brown the other side for about 1 minute. Flip back to the skin side down.
5. Glaze the fish: Using a spoon, brush some of the marinades over the top of each sablefish filet. Reserve the remaining marinade for later use.
6. Cook it through:
   • Stovetop: Add 2 Tbsp water and immediately cover with a lid. Reduce the temperature to medium. Let it steam for 3-5 minutes (until the fish flakes when pressed with a fork).
   • Oven: Transfer the skillet to the preheated oven and bake the sablefish for 10-12 minutes until the fish is cooked and flakes easily with a fork.
7. Glaze Again: About halfway through baking, using the reserved marinade, brush another layer of the marinade over the fish to create a glossy glaze.
8. Serve: Remove the sablefish from the oven once the sablefish is cooked. If desired, serve the fish hot, garnished with sliced green onions and sesame seeds. For extra flavor, you can also drizzle any remaining glaze from the skillet over the fish.

Students cooking with support from Mark and Lisa from IBSS

Enjoy your Miso Glazed Sablefish served with steamed rice and your favorite vegetables for a delicious and healthy meal!

When you have a good relationship with your producers, “custom” fish like this smaller two-portion black cod can be made available to be served whole.

Featured Photo and food by Mark, Senior Aquaculturist at IBSS.