In a bowl, whisk together the white miso paste, soy sauce, mirin, and sake until smooth. Place the sablefish fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, preferably 2 hours.

Prepare the Coconut Jasmine Rice

Cook the Rice

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

Grill the Sablefish

Prepare the Grill

Soak the alderwood chips in water for at least 30 minutes. Preheat your grill to medium-high heat.

Grill the Fish

Remove the sablefish from the marinade and discard the marinade. Place the fish on the grill, skin-side down, and add the soaked alderwood chips to the grill box or directly on the coals. Grill for about 6-8 minutes per side, or until the fish is cooked through and flakes easily with a fork.

Prepare the Market Vegetables

Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Add the mixed seasonal vegetables, season with salt and pepper, and sauté for about 5-7 minutes until tender and slightly charred.

Serve

Plate the Dish

Serve the grilled sablefish alongside a generous scoop of coconut jasmine rice and sautéed market vegetables. Enjoy!