Ingredients:
4 - 6oz portions Sablefish Fillets
½ cup Yellow Miso
¼ cup Rice Wine Vinegar
¼ cup Sherry
2 Tbsp Soy Sauce
2 tsp Garlic - minced
1 Tbsp Brown Sugar
1 Tbsp Ginger - grated
1 Tbsp Sesame Oil
2 Tbsp Cilantro - chopped
2 Tbsp Vegetable Oil
1 Tbsp Toasted Sesame Seeds
2 Tbsp Green Onion - chopped
Directions:
Combine the miso, rice wine vinegar, sherry, soy sauce, garlic, brown sugar, ginger, sesame oil and cilantro in a large mixing bowl.
Place sablefish fillets into a large zipper sealing bag, and then pour the marinade into the bag, completely covering the fish. Remove as much air as possible from the bag, and then refrigerate for 30 minutes.
Remove the sablefish from the marinade, setting aside the marinade for later.
Heat a skillet to medium high and add the vegetable oil. Once oil is hot, add the fillets of sablefish to the skillet, flesh side down, and sear for about 5 minutes.
Carefully flip the fillets over, lower the heat to medium, pour a small amount of the reserved marinade over each portion, and cook a further 10-12 minutes.
Sablefish is very hard to overcook, if you are in doubt, keep cooking. Sablefish is finished when the flesh flakes easily with a fork.
Serve with toasted sesame seeds and chopped green onions, and enjoy!