Sake and Birch Syrup-Roasted Sablefish with Fresh Peas and Chard
Sablefish, also known as black cod, is a buttery, wonderful fish that's also sustainably managed. The lucky kayakers on trips led by Sealegs Kayaking Adventures, based on Vancouver Island, B.C., feast on this dish after a day of paddling. This recipe was developed by Sealegs' culinary partner, Edible Canada, using sake kasu (solids with a cheese-like texture left over from making sake) and birch syrup, reduced from the sap of birch trees. White miso and real maple syrup are decent substitutes for these. Make the vegetables at the last minute so they keep their bright colors.
Recipe by Sunset May 2012