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Miso-Glazed Halibut with Asian Slaw
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Our Halibut recipe is an Asian-accented contest-winner that includes the warming sensation of ginger and combines hot, roasted fish with a cool slaw.


Miso-Glazed Halibut with Asian Slaw
Adapted from a recipe by Gloria Bradley: 2nd Prize Winner in the “Frozen to Fabulous” recipe contest run by the Alaska Seafood Marketing Institute.

Serves 4

Slaw ingredients

2 teaspoons peeled, finely grated fresh ginger
1/3 cup fresh lime juice
1/2 tablespoon organic unrefined cane sugar
2 tablespoons mirin (sweet, low-alcohol rice wine)
1 tablespoon low-sodium soy sauce
4 oz each bok choy, carrots (or yellow bell pepper), and red cabbage, sliced slaw-style
1 cup English cucumber, peeled, seeded, halved and thinly sliced (or sliced celery)
1 medium orange, peeled, sectioned and coarsely chopped
1/3 cup fresh mint leaves, torn
1/4 cup raw or roasted organic cashews or walnuts, chopped


Halibut ingredients

2 tablespoons yellow or white miso (fermented soybean paste)
2 tablespoons mirin
1 tablespoon low-sodium soy sauce
1 tablespoon firmly-packed golden brown sugar
1/2 teaspoon peeled, finely-grated fresh ginger (or 1/4 tsp dried organic ginger)
4 Alaska Halibut fillets (6 oz each), fresh, thawed or frozen
1 tablespoon organic extra virgin olive or macadamia nut oil
2 teaspoons lightly toasted sesame seeds


Slaw instructions
  • In a large bowl whisk together ginger, lime juice, sugar, mirin and soy sauce until sugar dissolves. Add the slaw, cucumber, orange sections, mint and peanuts just before serving; toss gently.

Halibut instructions
  • Heat oven to 400 F. 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 6‒9 minutes for frozen halibut or 2‒5 minutes for fresh or 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.


Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



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