If you’re lucky enough to get your hands on some halibut fillets this summer, it pays to know a few quick and easy cooking methods.
This is my favorite, and it’s perfect for a night when you don’t want to leave the oven on for too long. In fact, I prepared ours in a toaster oven, which really minimalized the kitchen heat. Served with steamed vegetables and rice, miso glazed halibut is the perfect centerpiece for an easy but sophisticated summer dinner.
Miso is an endlessly versatile ingredient — you’ll find it in many of the recipes on my blog. Its salty-savory flavor perks up just about any dish — some of my favorite applications are salad dressing, soups and stews, and of course this miso glaze. It’s not only great for fish, you can use it on vegetables too — brush it on thin slices of eggplant, zucchini, or bell peppers before roasting for a wonderful side dish.
One word to the wise — not all miso pastes are gluten-free, as some are made with barley. Check the ingredients to make sure you’re getting an all-soybean miso paste, and you’ll be good to go.
Miso Glazed Halibut (printer-friendly version)
four 6-ounce halibut fillets
1/4 C. white miso paste
2 Tbsp. agave syrup
1 Tbsp. mirin (Japanese rice wine)
1 Tbsp. unseasoned rice wine vinegar
1/4 tsp. sesame oil
1 Tbsp. each black and white sesame seeds
1. Place the halibut fillets in a shallow dish.
2. In a small bowl, whisk together the remaining ingredients. Pour over the halibut, and let marinate for 30 minutes.
3. Preheat the oven to 425F.
4. Remove the halibut fillets from the marinade, and place on a parchment-lined baking sheet.
5. Sprinkle the fillets with the black and white sesame seeds, then bake for about 12 minutes, or until just cooked through and firm. You can also test the fish with a meat thermometer if you like — it should reach 140F in the center.