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.