Miso-Glazed Sablefish with Persian Herb & Date Freekeh Salad

Ingredients

• 2 fillets Sablefish fillets
• 1 tbsp White miso paste
• 1 tsp Rice vinegar
• 1 tsp Low-sodium soy sauce or tamari
• 1 tsp Maple syrup
• 0.5 tsp Fresh ginger
• 0.5 cup Dry freekeh
• 1.5 cups Water or vegetable broth
• 0.25 cup Fresh parsley
• 2 tbsp Fresh mint
• 2 tbsp Red onion
• 0.25 cup English cucumber
• 0.5 cup Cherry tomatoes
• 3 units Medjool dates
• 2 tbsp Pistachios
• 1 tbsp Extra virgin olive oil
• 1.5 tbsp Fresh lemon juice
• 1 tsp Sumac
• 0.25 tsp Salt
• 0.125 tsp Black pepper

Instructions

1. Cook the Freekeh: Rinse freekeh under cold water. In a small saucepan, combine freekeh with water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until tender and liquid is absorbed. Fluff with a fork and set aside to cool slightly.
2. Prepare Miso Glaze: In a small bowl, whisk together white miso paste, rice vinegar, low-sodium soy sauce/tamari, maple syrup, and grated ginger until smooth. Set aside.
3. Prep Salad Ingredients: While freekeh cooks, finely chop parsley, mint, red onion, cucumber, and dice the pitted Medjool dates. Halve the cherry tomatoes. Toast pistachios in a dry pan over medium heat for 2-3 minutes until fragrant, then roughly chop.
4. Make Vinaigrette: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, sumac, salt, and black pepper.
5. Cook Sablefish: Preheat oven broiler to high with a rack about 6 inches from the heat source. Pat sablefish fillets dry with paper towels. Heat a non-stick or cast-iron skillet over medium-high heat with a tiny bit of high-heat oil (like avocado oil) if needed. Sear fish skin-side down (if skin-on) for 3-4 minutes until skin is crispy and golden. Flip the fish.
6. Glaze and Broil Fish: Immediately after flipping, generously brush the top side of the fish with the prepared miso glaze. Transfer the skillet to the preheated broiler (or carefully transfer fish to a baking sheet if your skillet isn't oven-safe). Broil for 3-5 minutes, or until the fish is cooked through, flaky, and the glaze is beautifully caramelized and bubbling. Watch carefully to prevent burning.
7. Assemble Salad: In a medium bowl, combine the cooled freekeh with chopped parsley, mint, red onion, cucumber, cherry tomatoes, diced dates, and chopped pistachios. Pour the lemon-sumac vinaigrette over the salad and toss gently to combine.
8. Serve: Divide the Persian Herb & Date Freekeh Salad between two plates. Top each salad with a Miso-Glazed Sablefish fillet. Serve immediately.

Nutrition (per serving)