Now in its 32nd year, Joe Fortes Seafood and Chophouse continues to stand the test of time in Vancouver.
From birthdays and graduations to anniversaries and weddings, dining at Joe Fortes has been a family tradition for many.
“Guests that used to dine here when they were younger are now bringing their families here to celebrate different milestones,” says executive chef Wayne Sych.
Although Sych and his team continually push the envelope to come up with new ideas and dishes to entice customers, there are some dishes that are considered sacred. And one of those dishes is the miso sablefish.
“It’s one of our most popular dishes. We sell a ton of sablefish, especially at lunch, and the dish isn’t even on our lunch menu. Our customers request it, so you have to give the people what they want,” adds Sych.
Here is Sych's recipe for the fish, which you can pair with any seasonal vegetable.
Place the sake, mirin and sugar in a small pot and warm slightly on a low simmer just until the sugar is dissolved.
Add miso paste and mix until miso is combined and smooth. Remove from heat and refrigerate until completely cooled. Place the sablefish filets in a non corrosive bowl and pour the cold marinade over the sablefish to cover completely.
Let fish marinade for 24 hours. It’s helpful to turn the fish halfway through marinating to ensure the filets are completely marinated.
Preheat oven to 375F and remove sablefish from the marinade. Place skin side down on a parchment lined baking sheet. Bake until fish is cooked through, about 14 to 18 minutes. Fish should be golden brown and caramelized on top. If not, you can place the filets under a broiler to get the desired colour.
Note: Every oven is different. Due to the sugar in the marinade, keep an eye on the fish while baking to ensure the sugar doesn’t burn. If it’s getting too dark, turn down the oven.
- Yield:
- 4 servings
