Sablefish, Black Cod or Butterfish is a wild fish that’s sustainably caught and responsibly harvested in the Pacific Northwest. It is not part of the cod family. Sablefish is considered very high in long chain omega 3’s fatty acids, EPA and DHA as well as Vitamins D and B12 and low in mercury.

Miso is umami. It's rich flavor profile unparalleled, matched only by other fermented foods such as Cheese, Chocolate and Coffee Beans. I'm not an advocate of eating or drinking Soy, except in its fermented state, as in Miso, Soy Sauce, Natto or Tempeh, always organic and non-GMO. Miso is made from fermented Beans, usually Soy Beans and other grains such as fermented Rice, Barley or Oats. It contains lots of beneficial bacteria and provides us with probiotics, essential vitamins, minerals and folic acid. It is a sacred traditional food of Japan and is enjoyed daily for its multitude of health benefits. 

This is a recipe is inspired by the Miso Black Cod at Nobu; silky, butter, melt in your mouth delicious. Enjoy in good health. 

You’ll need a broiler pan for this recipe. “Broiling” is a North American term, not really used elsewhere in the world. It means cooking something directly under a very high heat source, in this case, in your oven. In the UK and else where this is referred to as '“grilling”.

Note that the Sablefish needs to be marinated for days (24-48 hours), so plan in advance. The longer it marinates the better the flavor..Nobu recommends 3 days but who can wait that long?

Organic Ingredients: Serves 4

• 1.5-2lbs. Wild Alaskan Sablefish Fillet, skin on or off - cut into 4 portions. I ask the fish monger to tweeze out any remaining bones in this Fish.

• 1/4 Cup White Miso Paste 

• 1/4 Cup Mirin

• 1/4 Cup Brown Sugar 

• 1 Tsp. Celtic Sea Salt

Combine Miso, Mirin & Sugar in a small stainless steel pot and bring to a boil on medium heat stirring continuously with a whisk. Once the Miso melts and the mixture starts to bubble, leave to bubble lightly for a minute or so longer continuing to whisk, while the flavor of the Mirin dissepates. It will look like a beautiful dark caramel. Remove from fire and allow to cool to room temperature.

Remove Fish from refrigerator and cut into 4 even portions. Pat Fish dry with kitchen towels to remove excess moisture. Lightly Salt. Once Marinade is at room temperature, massage the Marinade into the Fish. Place in a glass container with an airtight cover and refrigerate for 24-48 hours.

Pre-heat your broiler or grill to high for 10 minutes. Line the bottom of your broiler pan with parchment paper for easier clean up. Place Sable Fish Fillets on your broiler pan skin side down. Place broiler pan towards the top of your oven approx. 6-8 inches from the heat source. Broil/grill on high heat for approx. 10 minutes, watching carefully from the 7 minute mark to make sure they don’t burn.

Once ready carefully remove the Skin from the Fillets and discard. Serve with greens like Boy Choy, Broccoli or Green Beans and Shiitake Mushrooms.