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Black Cod:
4 Alaska Black Cod fillets (approx. 6 oz. each)
3 cups miso glaze (see recipe)
4 pc. baby bok choy (whole)
2 tbsp. sesame oil
2 cups shiitake mushrooms, sliced 1⁄3" thick
1 tbsp. soy sauce
4 strips of banana leaves (optional garnish)
4 orchids (optional garnish)

Miso Glaze:
1 cup mirin
1⁄2 cup sake
2 cups white miso
1 cup sugar


Bring sake and mirin to a boil. Turn the heat down and slowly add white miso until completely dissolved. Turn heat up and add sugar. Mix until dissolved. Remove from heat and cool to room temperature.

Place black cod in a non-reactive dish and cover with Miso Glaze. Refrigerate for 1 or 2 days.

Preheat oven to 400°F. Lightly wipe off excess Miso Glaze from fillets. Place the fillets on a roasting pan and bake in oven for 10 minutes. Blanch baby bok choy for 1 minute and then cut in half. Heat sesame oil in a medium sauté pan over medium heat. Then add vegetables (including bok choy) and sauté for 1 minute. Remove from heat and add soy sauce.

To Serve: Arrange the banana leaves on each serving plate, followed by the vegetables and top with black cod fillet. If not using banana leaves, garnish with orchid (optional).

RECIPE COURTESY: Chef Marc Lippman, Fraiche Restaurant

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