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Miso sablefish (black cod) with Mixed greens

Best combination Fish & Salad

Total time
90 mins

Recipe by:

Cheryl Ng Collett writes for the Dallas Morning News, D Magazine, and more. Her blog, IttyBittyFoodies chronicles her yummy adventures with her two kids and is a useful tool for parents looking to expand their children’s palates.

INGREDIENTS - 4 servings
  • 2 lbs Sablefish (Black Cod) Cut into 4 Servings, Skin On
  • 1 Tub Ginger Miso Dressing
  • 1 Teaspoon Olive Oil
  • 4 Oz Mixed Greens For Best Salad, can also be replaced with lettuce
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Sriracha hot chili sauce
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 4 Drops Sesame Oil
  • 1 Teaspoon Sugar
  • Cut sablefish into four portions and slather generously with ginger miso dressing, about ½ tub. Marinate for at least an hour in the fridge.
  • Preheat oven 400 degrees Fahrenheit.
  • In an ovenproof skillet, sear the fish skin side up for one minute, till brown. Transfer skillet directly to oven and roast fish for about 15 minutes, till fish is firm and flaky.
  • In a separate bowl, mix 4 tablespoons ginger miso dressing with 1 teaspoon sugar and 1 tablespoon of rice vinegar.
  • For a nice presentation, dot the plate with this sauce and alternate with a little Sriracha Hot Chili Sauce (as pictured).
  • For Salad:
  • In a small bowl, whisk olive oil, Sriracha Hot Chili Sauce, rice vinegar, sesame oil and sugar. Toss together with Spicer Greens just before serving.

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