Such a yummy Sunday dinner last night. I'm very pleased with how the sablefish dish turned out.
Seared sablefish with a sweet miso glaze on a bed of wilted greens (Swiss chard and arugula). Green onions, black sesame seeds, and a few drops of sesame oil for garnish.
For the glaze:
1/3 cup miso (fermented soybean paste)
1/4 cup mirin (sweet Japanese rice wine)
3 tablespoons rice vinegar
2 tablespoons minced peeled fresh ginger
Stir together until the miso paste is dissolved into the liquid ingredients. Pour half of the mixture over the sablefish and let marinade for at least 30 minutes. Set the other half of the mixture aside for plating.
I also picked some fresh strawberries from a local Fraser Valley farm and I made some small strawberry tarts.
I prebaked the short-crust pastry, let it cool and then spread some cream cheese mixed with sugar on to the tarts and dotted with the fresh strawberries.
Then we enjoyed a small cheese plate with J.Daan Pinot Noir which we picked up from our trip to the Willamette Valley in Oregon last week. More about our wine trip later!