Minami Surf & Turf Recipe

Prepare marinade

In a small bowl, whisk together 4 tbs Saikyo (white) miso, 2 tbs mirin, 1 tbs sake and 1 tsp granulated sugar until smooth.

Marinate fish

Pat sablefish fillets dry with paper towel. Spread 1 to 1 1/2 tbs of the miso marinade onto the flesh side of each fillet. Place fillets in an airtight container or tray, flesh-side up, and refrigerate for at least 2 hours and up to 24 hours for deeper flavor. Reserve any leftover marinade for glazing later (discard if it contacted raw fish).

Cook potatoes

Place peeled and cubed Yukon Gold potatoes into a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, about 12–15 minutes.

Mash and season

Drain potatoes well and return to the hot pan for 1 minute to dry. Warm the milk and 2 tbs butter in a small saucepan or microwave until the butter melts. Mash potatoes with a potato masher or ricer, then stir in warmed milk and butter. Whisk in 1 tbs white miso, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm until plating.

Prep and cook vegetables

Preheat a skillet over medium-high heat. Toss baby carrots and snap peas (or chosen vegetables) with 1 tbs olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper. Add to the hot skillet in a single layer; sauté carrots first for 3–4 minutes until they begin to brown, add snap peas and cook another 2–3 minutes until bright and crisp-tender. Finish with 1 tsp butter, toss once, and keep warm.

Bring steaks to room temperature

Remove tenderloin steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature; pat dry with paper towels.

Season

Season both sides of each steak evenly with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper per steak (total listed in ingredients).

Sear and baste

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs neutral oil and swirl. Place steaks in skillet and sear without moving for 2–3 minutes until a deep brown crust forms. Flip steaks and add 2 tbs unsalted butter, 2 crushed garlic cloves and 2 thyme sprigs. Tilt the pan and spoon melted butter over the steaks (baste) for another 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time for desired doneness.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 6–8 minutes before slicing to allow juices to redistribute.

Preheat oven

Preheat oven to 400°F (200°C) with a rack in the middle.

Prepare fillets for oven

Remove fillets from marinade and wipe off excess marinade (about half the marinade should remain; too thick will burn). Lightly oil a baking dish or line with foil and place fillets skin-side down. Leave a small gap between fillets.

Bake

Bake for 10–12 minutes depending on thickness until the fish is opaque and flakes easily. If you prefer a caramelized top, finish under a hot broiler for 1–2 minutes, watching carefully to avoid burning the miso.

Rest

Remove from oven and let rest 1–2 minutes. Serve skin side down or transfer to plate with skin intact.

On each plate, spoon a generous portion of miso mashed potatoes slightly off-center. Slice the rested tenderloin into 3–4 medallions and fan next to the potatoes. Place a sablefish fillet on the plate with the glazed side up. Arrange the sautéed seasonal vegetables beside the potatoes and steak.

Finish each plate with a small scatter of microgreens or chopped chives over the potatoes and a lemon wedge beside the fish. Optionally spoon any steak pan juices lightly over the beef medallions.