Grilled Miso Sablefish

Grilled Miso Sablefish

Grilled Miso Sablefish

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
67% would make it again
  • Each serving
  • 270cal
  • 11g fat (1.5g sat)
  • 55mg chol
  • 880mg sodium
  • 12g carb
  • 2g fiber
  • 29g protein

Ingredients

  • 3 tablespoons miso
  • 2 teaspoons grated fresh ginger
  • 1/4 cup soy sauce
  • 1/4 cup fish or chicken stock
  • 2 tablespoons mirin
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 teaspoon red pepper flakes
  • 8 baby bok choy, halved
  • 1 leek, white and light green parts, sliced thinly
  • 4 (5-ounce) sablefish fillets
  • Sesame seeds, for garnish

Directions

Preheat grill to medium-high heat.

In a small bowl, combine miso, ginger, soy sauce, stock, mirin, sesame oil, honey and red pepper flakes.

Divide bok choy and leeks between 4 (12-inch) squares of heavy foil. Top each packet with one fillet and fold up the sides to create a small bowl.

Evenly divide sauce between the packets. Fold and seal the foil around fish, leaving some space for the steam to circulate.

Cook on the grill, without turning, until fish is opaque in the center and vegetables are crisp-tender, 10 to 12 minutes. To test for doneness, carefully unfold an edge of a packet, allowing the steam to escape away from you. The fish should flake easily when pressed with a fork.

Transfer fish and vegetables to a plate; top with sauce and sesame seeds.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member