Preparation

1. NOTE : Fish must marinate at least one day if you are using salmon and two days when using sable.
2. In a small saucepan measure the sake, mirin, and sugar. Bring to a boil, stirring, to burn off the alcohol and dissolve the sugar.
3. Stir in the miso and return to a boil, whisking to blend ingredients. Turn off the heat and stir in the ginger. Buzz in a food processor for ease of blending. Allow to cool completely.
4. Place fish fillets into a shallow dish and pour the cooled marinade over them. Rotate fillets to evenly distribute the marinade. Refrigerate for at least one day, preferably two days if using sable fillets.
5. To cook the fish: Preheat the oven to 400F. Heat a nonstick oven-proof skillet that is large enough to accommodate the fillets in one layer over medium/high heat on the stove top. Film the pan with the avocado oil. Lightly wipe off the excess marinade clinging to the fillets then place them, skin side up into the skillet, cook 3 minutes. Turn fillets over and cook an additional 3 minutes. Place the pan into the preheated oven and bake fish for 6-8 minutes or until thoroughly cooked through.
6. To serve slide a spatula between the skin and the flesh of each fillet and transfer to warmed serving plates. Great with steamed green vegetable of choice such as pea pods and/or asparagus and roasted fingerling potatoes.