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Miso Grilled Sablefish

Miso is a fermented soybean paste that is readily available at most supermarkets. It is rich in glutamates which help give it umami, a richness of flavor often described as the “sixth taste.” Miso also contains essential minerals and is a good source of various B vitamins, vitamins E, K, and folic acid. As a fermented food, miso provides the gut with probiotics, which provide us with beneficial gut bacteria that help us to stay healthy, vibrant and happy. Good gut health is linked to our overall mental and physical well-being.

Miso sable fish with mixed vegetables and shishito peppers












  • ½ cup white (shiro) miso paste
  • ¼ cup +1 Tbs honey
  • 2 Tbs. sake
  • 2 Tbs mirin
  • 3 Tbs. water
  • 4 Sablefish (Black cod) filets (4-6 ounces each)


Combine all the ingredients except the fish fillets in a small saucepan. Whisk over medium heat until all ingredients are dissolved. Cool the liquid to room temperature. In an airtight container, place the filets and then cover with marinade. Refrigerate at least 6 hours, but not more than 12. Turn the filets halfway through.

Preheat the oven broiler. Remove the fish and pat dry. Place a sheet of lightly oiled foil on a baking sheet and place the fish on top; skin side up. Broil until skin is slightly charred, about 5 minutes. Reduce the oven to 400 degrees F and finish cooking, about another 4 minutes (exact time will depend on the thickness of filets).

Serve and enjoy!

Miso sable fish with mixed vegetables and shishito peppers

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