Broiled Halibut With Miso Glaze Recipes

MISO-GLAZED BLACK COD

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.
• Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.
• Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20.
• Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

MISO-GLAZED BROILED HALIBUT

Steps:

• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray.
• Whisk miso, rice wine, and mirin together in a small bowl until smooth.
• Place halibut on the baking sheet and cover with 1/2 the miso mixture.
• Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more.

MISO GLAZED HALIBUT

Steps:

• Remove the fish from the refrigerator, and salt it lightly. Set aside while preparing the miso mixture.
• Combine the miso, mirin and sake in a small bowl, mixing until well combined.
• Pread the miso mixture on all sides of the fish (except the skin side) and set aside for 20 minutes at room temperature. If your kitchen is very warm (summer, heat wave), you could refrigerate for up to an hour.
• Preheat your broiler, setting the rack so that your fish will be about 3 inches below the heat source.
• When hot, broil the fish for 5-6 minutes, until the miso glaze is golden brown, and the fish is cooked through.

BROILED MISO-MARINATED HALIBUT

Steps:

• In a large bowl, whisk the miso, sake, mirin, soy sauce, and sesame oil until combined. Add the halibut, turn to coat with the marinade, cover, and refrigerate for 30 minutes.
• Position a rack 4 inches from the broiler element and heat the broiler to high. Line a heavy-duty rimmed baking sheet with foil and set a flat metal rack in (or over) the pan. Remove the fish from the marinade and arrange it on the rack, skinned side up. With a brush, generously dab and drizzle some of the marinade over the fish. Broil the fish until it's brown in spots, 3 to 4 minutes. Gently flip it with a spatula and dab most or all of the remaining marinade on the second side. Broil until the fish is browned in spots, flaky, moist, and just cooked through (use the tip of a paring knife to check), 3 to 5 minutes more.

NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE

Steps:

• In small bowl, combine ginger, mirin and miso, and mix until smooth. Rub on flesh side of fish pieces. Marinate 30 minutes.
• Heat broiler. Brush broiling pan with oil. Lay fish in pan, skin side down, and broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns. Serve with steamed sticky rice and sauteed greens.

NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE

Steps:

• In small bowl, combine ginger, mirin and miso, and mix until smooth. Rub on flesh side of fish pieces. Marinate 30 minutes.
• Heat broiler. Brush broiling pan with oil. Lay fish in pan, skin side down, and broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns.

GRILLED MISO FISH FILLETS

Steps:

• Rinse the fish steaks under cold, running water and drain thoroughly in a colander. Cut the steaks into six pieces and place in a bowl.
• Add the Miso Marinade to the fish steaks and toss lightly to coat the fish steaks. Cover with plastic wrap, and refrigerate. Let marinate for at least 1 hour, or for several hours.
• Prepare a medium-hot fire for grilling and place the grill about 3 inches above the coals. Remove the fish from the Miso Marinade, spreading the Marinade with your hands so that there is a light coating. Arrange the fish steaks on the grill and cook about 5 to 6 minutes on each side, or until the flesh is opaque all the way through. Alternatively you may broil the fish about 7-9 minutes on each side, or until the fish flakes when prodded with a knife. The miso glaze should bubble and brown at the edges. Remove and serve with steamed rice and stir-fried or steamed vegetables.