Recipes
Miso Halibut
This tender, flaky halibut is coated in a rich miso sauce that balances savory, sweet, and umami flavors. A blend of miso, tamari, and honey creates a deep caramelization as the fish cooks. Perfectly broiled or grilled, this dish is simple yet packed with bold, satisfying flavor.
Chef’s Tip
Ingredients
- 500g halibut
- ¼ cup coconut oil
- ⅓ cup minced white onion
- 1 teaspoon grated ginger
- 2 teaspoons minced garlic (approx. 2–3 cloves)
- ⅛ cup miso paste
- ⅛ cup Bragg’s or wheat-free organic tamari
- ⅛ cup raw honey (or more to taste)
- 2 tablespoons lemon juice
- Salt and pepper to taste
Directions
Prepare the Sauce
- Heat coconut oil in a pan over medium heat. Add onions and sauté for 5 minutes until translucent.
- Stir in ginger and cook for 2 minutes.
- Add garlic and cook for 1 minute, stirring constantly.
- Reduce heat to medium-low and mix in miso, tamari, and honey. Stir frequently as the mixture thickens over the next few minutes.
- Add lemon juice if the sauce needs more liquid. Remove from heat and blend for 1 minute until smooth.
- Place half the miso sauce in a bowl and toss with the halibut.
Cooking the Halibut (Oven Method)
- Preheat oven to broil.
- Remove skin from the halibut and cut into 2-inch pieces.
- Line a baking sheet with foil and spread the marinated fish evenly.
- Broil for 5 minutes, checking until just flaky—avoid overcooking.
- Drizzle with the remaining miso sauce before serving.
Cooking the Halibut (Grill Method)
- Keep skin on and cut fish into 3-inch pieces.
- Preheat the grill to medium heat and oil well.
- Grill fish skin-side down, flipping only once when the center is nearly cooked through.
- Drizzle with the remaining miso sauce before serving.
Chef’s Tip
For extra depth, marinate the halibut in the miso sauce for 30 minutes before cooking. If you love a smoky flavor, add a touch of smoked paprika to the sauce.
