Sautéed Sablefish with Asparagus
- One 10-12 oz sablefish fillet
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup cornstarch
- 1 bunch asparagus
- 1/4 cup oil (olive, rice, or peanut oil will all work)
- Salt and pepper to taste
- 1 garlic clove
Clean the fillet and place it in a shallow pan. Add soy sauce and mirin; cover and marinate in the refrigerator overnight.
When you're ready to cook, mince the garlic clove and trim off the ends of the asparagus. Remove the sablefish from the refrigerator and drain the marinade. Cut the fillet in half.
Place a medium sauté pan on medium/medium-high heat and splash in enough oil to coat the bottom of the pan. Liberally dust the marinated sablefish fillets with cornstarch and lay them down in the hot pan.
Pan-fry the sablefish for 1-2 minutes per side, or until lightly golden brown. While the fish is cooking, toss the asparagus with the salt, pepper, and minced garlic, and sauté or grill for 5 minutes.
Serve and enjoy a crispy, mildly sweet sablefish fillet.
From Chef Robert Ruiz of Harney Sushi:
One of our greatest success stories is sablefish. Harney Sushi uses a sustainably harvested sablefish from a U.S. fishery and prepares it just like eel.
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