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. 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.
It just so happened that this particular Tuesday I was in the market for some fresh Alaskan Salmon. It’s not salmon season just yet, but your fish counter will get frozen fresh weekly.
I always ask my fish monger what they have fresh that day and they usually have great recommendations. {Always befriend a fish monger and a butcher. You’ll go a long way in life.} My lucky day that they just received fresh halibut.
Halibut season starts the second week in March and runs through August. It can be a bit pricey during the early season, but I had an epiphany for a good meal and couldn’t say no to fresh Pacific caught halibut. Even if it was $29.99/pound.
I’ve used this glaze on a few different proteins. Try with salmon, chicken and shrimp. It’s all delicious and I thought this flaky white fish would be a perfect match.
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 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.
Serve with brown rice and sauteed bok choy for a healthy and whole meal.
Wine Pairing Recommendation: Go out of the box and give a Viognier a try.
Miso Soy Glazed Halibut
Side Recommendations: Brown Rice and Sauteed Bok Choy
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!
Savor and Enjoy!
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!
Hi Rich,
Thank you so much! I’m glad you enjoyed and I’m with you, I can always use more! Try doubling the recipe next time and make for a crowd!
Cheers,
Victoria
Looks so good!! Would Halibut work good for this recipe? I just happen to have that in the freezer.
Hi Liza! This recipe is for halibut so you’re in luck! Enjoy!
This flavor is delicious.! Do you think this would be good grilled? Mine was a little dry in the broiler.