Panko Crusted Miso Sablefish

Another community favourite for our sablefish. This one is from Cindy and is absolutely delicious.

Six 6oz pieces, 2 1/2lbs fresh sablefish
1 tbsp miso paste
2 tbsp grainy dijon mustard
2 tbsp dijon mustard
1/2 cup low sodium soy sauce
2 tbsp wasabi paste (from tube)
1/4 cup olive oil
1/2 fresh lemon, juice of
3 tbsp fresh ginger, peeled and finely grated
2 tsp garlic, crushed
2 cups panko bread crumbs
3 tbsp cornmeal
1/4 tsp salt
1/4 tsp pepper
3 tbsp olive oil

Whisk together miso, grainy dijon, regular dijon, soy sauce, wasabi paste, olive oil, lemon juice, ginger and garlic until well mixed.

Pour over fish pieces in a shallow pan, making sure all sides are coated and cover pan with plastic film.

Marinate for 45 minutes in the fridge.

Combine panko, cornmeal, salt and papper and place on a large plate.

Remove fish from marinate and place on another plate.

Heat olive oil in heavy bottom pan on medium heat, until a crumb of crust mixture sizzles when you drop it in.

Dip fish pieces in panko mix and coat on both sides.

Saute fish in pan until the panko crust is golden brown, about 4 minutes per side and serve immediately.

You could also leave off the panko crust and grill this fish on the barbeque or bake in a 400 oven for 15 minutes.'

Test your fish for perfect doneness by flaking it gently with a fork. If it effortlessly separates and appears slightly shiny and opaque in the very middle, it is done!