Alderwood Grilled Sablefish Recipe

Marinate the Fish

In a bowl, combine white miso paste, soy sauce, honey, rice vinegar, and sesame oil to create the marinade. Place the sablefish fillets in a shallow dish and pour the marinade over the fish. Cover and refrigerate for at least 30 minutes.

Cook the Rice

In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and liquid is absorbed. Fluff with a fork and set aside.

Grill the Fish

Preheat a grill or grill pan over medium-high heat. Remove the sablefish from the marinade and discard the marinade. Grill the fish for about 4-5 minutes on each side, or until the fish flakes easily with a fork and has nice grill marks.

Grill the Vegetables

Toss mixed seasonal vegetables with olive oil, salt, and black pepper. Grill the vegetables alongside the fish for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Plate the Dish

Serve the grilled sablefish over a bed of coconut jasmine rice, accompanied by the grilled market vegetables.