Miso Glazed Halibut Recipes

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 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 FISH FILLETS

Steps:

• Combine mirin, vinegar, miso, and sugar in a small saucepan. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat; transfer glaze to a small bowl and let cool completely.
• Heat broiler, with rack 6 inches from heat source. Coat a baking sheet lightly with oil. Arrange fish on sheet, and brush generously with miso glaze. Broil until fillets are browned on top and opaque throughout, 6 to 8 minutes. (If the top of the fish browns before it's cooked through, cover loosely with foil.) Serve warm.

MISO-GLAZED FISH

Steps:

• Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
• Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
• Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
• Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

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.

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.

MISO-GLAZED HALIBUT

Steps:

• Combine the miso, sake, mirin and sugar in a small saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer for 2 minutes, stirring. Cool completely.
• Spread some of the miso marinade in a glass baking dish. Add the halibut fillets, then spread with remaining marinade. Refrigerate for 12 to 24 hours.
• Scrape the marinade from the fish and pat dry. Brush with the oil and grill for about 8 minutes until fish flakes easily.

MISO HONEY GLAZED FISH

Steps:

• Heat the oven to 475 degrees F.
• Whisk together the miso and honey in a small bowl. Lay the fish fillets in a 6 by 10-inch glass baking dish and brush with the glaze. Put the dish in the oven on the middle rack and bake until the fish reaches an internal temperature of 135 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove from the oven and let rest in the dish for 5 minutes before serving.

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.