Best Miso Glazed Broiled Halibut Recipes
MISO-GLAZED HALIBUT
Great flavors! I like this different-tasting fish for dinner guests, because it's familiar enough but slightly exotic. Prep timer is marinating time. The original recipe called for 1 cup of miso, but that seemed like a lot, especially since it's scraped off before cooking. See what you think.
Provided by fluffernutter
Categories Halibut
Time 12h8m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 583.2, Fat 14.8, SaturatedFat 2.3, Cholesterol 130.4, Sodium 1593.3, Carbohydrate 14.1, Fiber 1.9, Sugar 5.7, Protein 89
MISO GLAZED HALIBUT
I've adapted this from Elizabeth Andoh's wonderful book Washuko. I love the flavors in Japanese food, and how simple most of the recipes are. This one is no exception; beautiful fresh fish, miso, mirin and sake. That's it.
Provided by IngridH
Categories Halibut
Time 11m
Yield 1 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 217.2, Fat 3.5, SaturatedFat 0.8, Cholesterol 102.9, Sodium 627.2, Carbohydrate 3.5, Fiber 0.7, Sugar 0.8, Protein 40.1
NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE
Make and share this Nina Simonds's Broiled Halibut With Miso Glaze recipe from Food.com.
Provided by Brookelynne26
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 309, Fat 6.6, SaturatedFat 1, Cholesterol 81.4, Sodium 663.8, Carbohydrate 4.2, Fiber 0.8, Sugar 0.9, Protein 54.6
MISO-GLAZED FISH
Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can't imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I've reduced the sugar considerably.
Provided by Martha Rose Shulman
Categories dinner, easy, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 6 grams, Sodium 576 milligrams, Sugar 4 grams
NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE
Provided by Amanda Hesser
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 1 gram, Sodium 610 milligrams, Sugar 1 gram, TransFat 0 grams
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