This recipe is from Sooke Harbour House near Victoria, rated the world's second-best country inn in 2000 by Gourmet magazine. Sinclair Philip, the chef and proprietor, and his kitchen crew, including head chef Edward Tuson, the creator of this recipe, are known for their dedication to local fresh produce and seafood. For the miso paste here, they recommend one from Denman Island, one of the northern Gulf Islands. Sablefish, also known as black cod, comes from the cold waters of the northwest Pacific. Because it may be difficult to buy outside the West Coast, substitute Atlantic halibut.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2002
Ingredients
Lemon Thyme Vinaigrette:
Method
In glass or ceramic casserole dish, whisk together miso paste, cider, soy sauce, garlic and ginger. Add fish, skin side up; cover and refrigerate for 6 hours.Lemon Thyme Vinaigrette: In bowl, whisk together oil, cider, vinegar, shallots, thyme, maple syrup and salt. (Make-ahead: Refrigerate for up to 6 hours.)
Remove fish from marinade; brush with oil. Place on greased grill over medium heat; close lid and cook, turning once, until fish flakes easily when tested, about 10 minutes.
In bowl, toss greens with vinaigrette; divide among plates. Top each with fillet.
Nutritional facts Per serving: about
- Sodium 737 mg
- Protein 24 g
- Calories 518.0
- Total fat 42 g
- Cholesterol 76 mg
- Saturated fat 7 g
- Total carbohydrate 12 g
%RDI
- Iron 25.0
- Folate 54.0
- Calcium 13.0
- Vitamin A 36.0
- Vitamin C 27.0
