Miso marinade

¼ cup miso

1/8 cup soy

2-341ml pear ciders

2 cloves minced garlic

1 tsp. minced ginger

Lemon thyme vinaigrette

1tbsp lemon thyme leaves

1 tbsp. minced shallots

¼ cup organic walnut oil

1/8 cup apple juice

1/8 cup champagne vinegar

1 tbsp. maple syrup

Sablefish - 6-5 ounce portions skin on

Baby organic greens – 12 cups

Miso marinade procedure

Mix all ingredients in a medium stainless steel bowl and whisk until well incorporated (approximately 1 minute). Transfer ingredients to a 9x11 non-corrosive casserole dish. Place fish flesh side down in marinade. Leave for 6-8 hours.

When barbecuing, preheat barbecue on a medium heat with lid down for ten minutes. When you are ready to barbecue fish remove fish from marinade, wipe off excess marinade and let fish come up to room temperature (approximately 10 minutes). Lightly brush fish with sunflower oil and barbecue for 4-5 minutes on each side or until fish starts to split. Remove from barbecue and place on a bed of organic baby greens that have been lightly tossed in the lemon thyme vinaigrette.

Lemon thyme vinaigrette procedure

Mix all ingredients in a small stainless steel bowl and whisk one minute or until ingredients are well incorporated. Transfer to small container and place in fridge. Stir well before using.


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