Ever wonder how to make miso glazed halibut (or any other fish)? I always have and I had the perfect opportunity to give it a try this week thanks to one of Britt’s clients who brought us a bunch of gorgeous fresh fish back from Alaska. The halibut was the best I’ve ever had. Thanks Julian! As it turns out, it’s surprisingly quick and simple to make miso glazed fish. I added an avocado/grapefruit relish to mine and believe its worthy of a Michelin star.
Miso Glazed Halibut
1/2 cup yellow miso paste
1/2 cup mirin
1/4 cup honey (or brown sugar)
1/4 cup soy sauce
1 heaping tablespoon fresh grated ginger
2 – 3 lbs fresh halibut
2 tablespoons canola oil
Cut halibut into portion sized servings. Whisk remaining ingredients together in a small bowl. Place the halibut in a glass dish with enough of the miso marinade and make sure all sides of the fish are coated. Cover with plastic wrap and store in refrigerator until ready to cook. Reserve the remaining miso glaze as well. This can be done up to 1 day prior. When ready to cook fish remove from refrigerator 15 minutes before beginning.
1 pink or sweet grapefruit
1teaspoon sesame oil
1 teaspoon toasted sesame seeds
Supreme the grapefruit flesh and cut into 1/2 inch pieces. Cut the avocado into a 1/2 inch dice as well. Combine all ingredients in a bowl and gently toss with your hands being careful not to smash the avocado. *Hint – this can be done while oven is preheating.
Preheat oven to 350°F. On the stovetop, heat the canola oil on high in a large ovenproof frying pan until it begins to shimmer. Then, reduce heat to medium high and add the fish with the presentation side facedown for two minutes. Do not touch fish! This allows the Maillard reaction to take place and form a wonderful dark crust on the halibut. Turn off the heat and wait 1 more minute. Next, place frying pan on top rack of oven and bake for 3 minutes. Using an oven proof mitt remove the pan from the oven and flip the fish for 30 seconds. The fish is now ready to be plated. Add the avocado relish and serve immediately!
What I Drank:
My friend Ronnie at The Wine Country suggested I pair this dish with a 2012 Colle Stefano Verdicchio de Matelica. It had the fruit and acid to hold up to the bold flavor of the miso and avocado/grapefruit relish without overpowering the delicate nature of halibut. The complexity of the wine played off the umami of the miso glazed fish. This was one of those pairings the knocks your socks off!