Miso Glazed Roasted Alaska Halibut With Broccoli Ginger Slaw Recipes

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.

MISO GLAZED COD

Steps:

• Preheat broiler.
• Rinse fish fillets and pat dry with paper towels. Combine miso, brown sugar, sesame oil and mirin and stir well until brown sugar is fully dissolved.
• Brush about 2 tablespoons miso glaze on each fish fillet. Marinate for at least 30 minutes, or up to 1 hour. Place fish under broiler for 3 to 4 minutes, or until top is slightly charred and glaze has caramelized. Remove fish from oven and brush with remaining glaze. Lower oven to 375 degrees F. Cook an additional 5 to 6 minutes, until fish is flaky but not overcooked.
• If desired, serve with toasted sesame seeds and scallions.

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.

WHITE MISO MARINATED HALIBUT WITH SHIITAKE, SPINACH, SWEET POTATOES, AND CARROT GINGER SAUCE

Steps:

• Halibut: Marinate the halibut overnight in a coconut milk, honey, white miso mixture. Remove the fish from the marinade and drain the excess marinade. Pour a little vegetable oil in a pan and sear the fillet until golden brown on each side. When ready, finish the fillet by placing it in a preheated 350 degree F oven and baking for 10 minutes.
• Vegetables: In a hot saute pan, coated with vegetable oil, saute the sweet potatoes until golden brown. Add the mushrooms and saute them for 2 minutes. Stir in the spinach. Combine the black vinegar and sesame seed oil in a small bowl. Add the sauce, to taste, and stir into the sweet potato mixture. Season, to taste, then set it aside until ready to serve.
• Mix all of the juices together. Reduce the mixture by 3/4 and finish with butter and chives.
• Place the vegetable mixture in the center of the plate. Place the fillet on top and pour the sauce around the vegetables.

MISO-GLAZED ROASTED ALASKA HALIBUT WITH BROCCOLI-GINGER SLAW

Steps:

• Slaw: In a large bowl whisk together ginger, lime juice, sugar, mirin and soy sauce until sugar dissolves. Add the broccoli coleslaw, grapes, cucumber, orange sections, mint and peanuts just before serving; toss gently. Halibut: Heat oven to 400ºF. In small bowl whisk together miso, mirin, soy sauce, brown sugar and ginger until well blended; set aside. Heat an oven-safe skillet over medium-high heat. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 4 minutes, until browned. Turn halibut over and sear the other side, about 2 minutes. Transfer skillet to the oven; bake fish 5 minutes then brush with miso glaze. Bake an additional 6 to 9 minutes for frozen halibut or 2 to 5 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. To serve, divide slaw among four plates. Arrange halibut on top of slaw and sprinkle with sesame seeds. Nutrients per serving: 420 calories, 13g total fat, 2g saturated fat, 26% calories from fat, 45mg cholesterol, 36g protein, 42g carbohydrate, 6g fiber, 645mg sodium, 172mg calcium and 1.2g omega-3 fatty acids. Prep Time: 15 minutes Cook Time: 20 minutes Servings: 4

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.