Nina Simonds's Broiled Halibut With Miso Glaze
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon grated ginger
- 2tablespoons mirin
- 3tablespoons mellow white miso
- Vegetable oil for brushing pan
- 1¾-pound halibut fillet, cut into four pieces
Nutritional analysis per serving (4 servings)
242 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 38 grams protein; 610 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In small bowl, combine ginger, mirin and miso, and mix until smooth. Rub on flesh side of fish pieces. Marinate 30 minutes.
- Step 2
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.
Private Notes
Comments
Made with 1 lb, 1-2 inches thick Opah. Made 2/3 of miso mix. Applied for 1hr or so at rm temp. Broiler was at 3 position down. 3 min needed to get it brown on top, then another 5 min in oven at 400 degrees to get the internal temp at 125-130. Nice and pink in middle. Absolutely delicious comparable to Hayes Street Grill.
This is a great glaze. I have also used it on salmon and cod steaks. Both delicious.
Anything that's remotely comparable to something from Hayes Street Grill means it's worth trying.
Elegant, delicious, dead simple. A wonderful hands-off accompaniment to risotto, to which you can devote your leftover attention. I doubled the recipe and roasted my 1.5 lb fillet (a few inches thick in both directions) for just under 20 minutes at 400º F. Bliss!
This marinade is amazing. We had a lovely cut of halibut from the belly, very thick steaks. That said, I adjusted the cook method out of a long held fear of broiling fish…something I’ve never managed to master. I cooked the steaks at 275F until flaky, basting with the marinade as it cooked. Didn’t need to broil, the marinade nicely coated the fish and browned as it cooked. The fish was absolutely superb…an easy weeknight dinner, and easy clean up!
Used cod, added 1 tsp sugar to marinade. Broiled 7 min to temp 130F. Served with rice and roasted broccoli
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