Sake and Birch Syrup-Roasted Sablefish with Fresh Peas and Chard

Name: Sake and Birch Syrup-Roasted Sablefish with Fresh Peas and Chard
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters; 2 sprigs; 2; 0; 7 Tbsps; 5 Tbsps; 4 fillets; 2 Tbsps; 7 Tbsps; 1 bunches; 0; 1

Sake and Birch Syrup-Roasted Sablefish with Fresh Peas and Chard is a gluten free, dairy free, and pescatarian main course. This recipe serves 4. One portion of this dish contains around 32g of protein, 18g of fat, and a total of 440 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of rainbow swiss chard, onion, soy sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

Marinate fish before leaving home: In a small pot, combine tamari, birch syrup, chile, ginger, smashed garlic, 2 sprigs thyme, the sake kasu or miso, and 2/3 cup water (1/3 cup if using miso). Bring to a simmer and cook, whisking occasionally, 5 minutes (or, for miso, just bring to a simmer, then remove from heat without further cooking).

Ingredients you will need

Garlic

Ginger

Tamari

Chili Pepper

Syrup

Thyme

Water

Fish

Miso

Sake

Equipment you will use

Whisk

Pot

Let cool.

Pour into a 1-gal. resealable plastic bag.

Equipment you will use

Ziploc Bags

Add fish, seal, and freeze until solid, at least 6 hours. Pack in a cooler for the trip.

Ingredients you will need

Cooler

Fish

Thaw bagged fish in a bowl of cold water a few hours before cooking (or let thaw in cooler overnight).

Ingredients you will need

Cooler

Water

Fish

Equipment you will use

Bowl

Remove from marinade and pat dry.

Ingredients you will need

Marinade

Heat a charcoal grill to medium-high (45

Equipment you will use

Grill

or set up a camp stove and use medium-high heat.

Equipment you will use

Stove

Heat 2 tbsp. butter in a large heavy frying pan or 2 smaller pans.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add fish and saut, turning once, until crisp-edged and opaque in center, 10 to 15 minutes. Set pan aside, covered and wrapped in a towel to keep warm. If using charcoal, add 10 to 12 briquets to fire.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Melt 2 tbsp. butter in a medium saucepan, add onion and thyme leaves, and cook, stirring often, until onion starts to soften, 3 to 5 minutes. Stir in minced garlic, 1/4 cup water, the peas, and chard ribs and stems and cook, covered and stirring often, until tender, about 5 minutes. Stir in chard leaves; cook, covered, until wilted, about 2 minutes more. Stir remaining 1 tbsp. butter into vegetables and serve with fish.

Ingredients you will need

Minced Garlic

Thyme

Vegetable