Sablefish with Miso Butter

Ingredients:

• 4 pieces of Sablefish

Miso Butter

• 1/3 cup butter, room temperature 

• 3 tbsp white miso paste (shiro miso)

• 1 tbsp Honey

Garnish

• Chives, thinly sliced

• Lemon wedges

Sauteed Spinach and Mushrooms 

• 2 tbsp olive oil

• ½ yellow onion, diced

• 2 tsp minced garlic

• 1 cup shitaake mushrooms, sliced, stems removed

• 2 cups crimini mushrooms, sliced

• 1 cup frozen corn, thawed

• 2 tbsp soy sauce

• ¼ cup water

• 1 tsp cracked pepper

• 1 - 142g package baby spinach

How To Make It:

1. Preheat oven to 400 degrees Fahrenheit.

2. For miso butter, combine ingredients in a food processor or small bowl with the back of a wooden spoon.

3. Pat dry each piece of sablefish. Transfer to a lightly oiled, foil lined baking sheet. Spread 1 tablespoon of prepared miso butter on each filet. Turn oven to broil and place tray on middle oven rack and cook 10-12 minutes, or until centre flakes easily when pierced with a fork.

4. For the spinach sauté, heat oil in a large frying pan. Sauté garlic and onion until softened and aromatic, around 3-4 minutes. Add mushrooms and continue cooking uncovered until lightly browned. Stir in corn and soy sauce and cook, covered, until the mushrooms have released some of their juices, about 2-3 more minutes. Once juices are released, remove lid and cook until liquids have been reduced. Remove from heat and stir in spinach until leaves are barely wilted. 

5. To finish, divide spinach mixture onto 4 plates and top each with one piece sablefish and a pat of miso butter. Garnish with lemon and green onion. Serve with garlic mashed potatoes or steamed rice.

Serves 4
Total Time: 30 mins
Prep Time: 10 mins
Cook Time: 20 mins