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Serves 4

2 lbs. sablefish (black cod)

1 tub Ginger Miso Dressing

1 teaspoon extra virgin olive oil

For Sriracha Asian dressing:

4 oz. mixed greens

2 tablespoons extra virgin olive oil

1 teaspoon Sriracha Hot Chili Sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar

A few drops sesame oil

1 teaspoon sugar

Preheat oven 400 degrees Fahrenheit.

Cut sablefish into four portions and slather generously with ginger miso dressing, about ½ tub. Marinate for at least an hour in the fridge. In an ovenproof skillet, sear the fish skin side up for one minute, until brown. Transfer the skillet directly to oven and roast fish for about 15 minutes, until fish is firm and flakey.

In a separate bowl, mix 4 tablespoons of ginger miso dressing with 1 teaspoon of sugar and 1 tablespoon of rice vinegar. For a nice presentation, dot the plate with this sauce and alternate with a little Sriracha Hot Chili Sauce.

For salad

In a small bowl, whisk olive oil, Sriracha Hot Chili Sauce, rice vinegar, sesame oil and sugar. Toss together with Spicer Greens just before serving.

Recipe by Cheryl Ng Collett of ittybittyfoodies.com

Ingredients provided by Artizone