Marinated Misoyaki Sablefish (Black Cod)
Handling and Cooking Instructions
Velvety sablefish coated in a rich sweet umami sauce with a caramelized top.
Defrost:
Keep frozen until ready to eat
Defrost in refrigerator overnight, or 45 min in COLD water
*The marinade doesn't completely freeze due to the alcohol and sugar content. However, the fish will be frozen.
Cook:
Remove fish from pouch and place on a foil-lined baking sheet
No need to pour extra sauce of fish, as it's already marinated
Bake at 425 F for 20-25 min, broil for additional 2 minutes until top is carmelized
For easiest removal, pull pin-bones after cooking
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