Miso Soy Glazed Halibut

Miso Soy Glazed Halibut

The first day of Spring and I was totally craving some fresh fish with fresh flavors. This Miso Soy Glazed Halibut was exactly what I needed to kick off our spring right.

And nothing says spring like getting the first round of fresh halibut in the grocery stores. I typically shop the fish counter on Tuesdays when I know they get their fish in.

Tip: Ask you fish counter what days they get their fresh fish in and shop on those days.

And this particular Tuesday I was in the market for some Alaskan salmon. Now it’s not salmon season just yet but your fish counter will get frozen fresh weekly. You just have to ask and it’s usually vacuumed packed.

However, I have become good buddies with my fish monger and he always knows what I want even when I don’t know it first.

{Always befriend a fish monger and a butcher. You’ll go a long way in life.}

He brought out a beautiful fillet of halibut. Fresh that day.

Cue Hallelujah music!

Halibut season starts the second week in March and runs through August.

It can be a bit pricey during the early season but I said what any food blogger with an epiphany for a good meal in mind would say. “SOLD”

Now back to the recipe, I’ve used this glaze on a few different proteins. Chicken, salmon, and shrimp. It’s all oh so delicious and I thought this flaky white fish would be a perfect match. It was made for it!

Super easy and quick to get a healthy and flavorful meal on the table in under 30 minutes.

Pretty basic ingredients that you most likely have on hand. You can usually find miso paste in all grocery stores, it varies from store to store where to track it down. I find mine in the tofu/fermented section in the produce department.

Side Recommendation: Brown Rice and Sauteed Bok Choy

Miso Soy Glazed Halibut

Wine Pairing Recommendation: Unoaked Chardonnay or Viognier

Miso Soy Glazed Halibut

2017-03-25
: 2-4 Servings
: 30 min
: 10 min
: 40 min
: Easy

Side Recommendations: Brown Rice and Sauteed Bok Choy

By:

Ingredients
  • 1/3 cup White Wine
  • 1/3 cup Low Sodium Soy Sauce
  • 2 tablespoons White Miso Paste
  • 1 tablespoon Chili Ponzu
  • 1 tablespoon Sesame Oil
  • 1 clove Garlic, minced
  • 1 pound Halibut, cut into 2 inch fillets
  • Black Sesame Seeds, for garnish
  • Green Onion, chopped for garnish
Directions
  • Step 1 In a small saucepan combine white wine, soy sauce, white miso, chili ponzu, sesame oil, and garlic. Over medium low heat, whisk until sauce is a light simmer and miso is combined {do not boil}. Turn heat off and set aside to cool.
  • Step 2 Brush halibut fillets with miso soy glaze. Place in the refridgerator to marinate for 30 minutes.
  • Step 3 You’ll have extra sauce to drizzle with to serve so keep in a warm place until ready to serve.
  • Step 4 Preheat your broiler.
  • Step 5 Position the oven rack about 6 inches away from the heat. Place the marinated halibut, skin side down, on a sheet pan lined with foil, and cook until halibut is caramelized and slightly opaque in the center, about 8-10 minutes, depending on thickness and distance from the broiler.
  • Step 6 Serve immediately with extra sauce and garnish with sesame seeds and green onion. Enjoy!

Miso Soy Glazed Halibut

Just an absolute beautiful way to ring in Spring time!

Savor and Enjoy!



1 thought on “Miso Soy Glazed Halibut”

  • Without a doubt, this is one of the best Halibut recipes I have ever tried. Simply fabulous! The only problem was that I wanted a bigger portion!

Leave a Reply

Your email address will not be published. Required fields are marked *