When I say easy, I mean EASY. All you need are a few simple ingredients to create a marinade that's so packed with flavor, you'll wonder where it's been all your life. You can top it with soy-marinated mushrooms or eat it as is. Either way, you're going to love it!
Why This Recipe Works:
Miso paste is an umami bomb in itself but mixed with other flavorful ingredients like soy sauce, rice vinegar, and ginger it becomes the perfect delicious marinade for tender halibut filets. The flavorful fish comes together with the sweet and salty marinated mushrooms for a real 5 star dish!
- Halibut: You can use any tender white-fleshed fish in place of halibut for this recipe.
- Miso Paste: This recipe uses red miso paste but you can use whatever miso paste is available to you (white, red, or yellow).
- Soy-Marinated Shiitake Mushrooms: These mushrooms are an optional topping. You can omit them in this recipe, if desired.
- Broiler: This recipe uses an oven broiler to cook the halibut. A broiler works well because it provides a lot of heat in a short amount of time. If you tried to pan fry miso halibut, the marinade would probably stick to the pan so the broiler is a great alternative. You could also use an air fryer or cedar plank on the grill.
Step by Step Instructions:
How To Make Miso Halibut:
Let's take a few simple ingredients and transform a piece of fish into a flavorful and beautiful meal!
Pro Tip: The longer you marinate your fish, the more flavorful it will be! You can marinate it for up to 24 hours before cooking.
A Note On Halibut:
Halibut range widely in body size and therefore, the filets we eat can range widely in flavor, tenderness, thickness, etc. This recipe uses a fairly average size halibut with tender, flaky filets. Large halibut usually have a meatier texture and can require a little more finesse to tenderize the meat. Sous vide or frying can help keep those meatier filets moist. If you aren't able to find halibut, lots of other white-fleshed fish will work for this recipe. Cod, lingcod, rockfish, tilapia, and lots of other fish are great substitutes.
Putting it All Together:
Once your fish comes out of the oven, you're ready to plate it up into a beautiful dish. Top it with mushrooms and sliced green onions for a stunning dish. It goes great with a side of steamed rice and roasted veggies. Enjoy!
Smaller halibut will inherently be more moist than large halibut. But, to keep those filets moist, it's important to not overcook them. Cook quickly to an internal temperature of 130°F to keep halibut flaky and moist.
Frozen fish can develop a layer of slime on it when it thaws. Rinsing can remove this layer and give your fish a cleaner flavor. But, make sure you pat it dry before cooking.
Halibut is a very mild fish and goes well with a lot of different flavors. It will soak up just about anything you put on it. It's delicious with just salt and pepper or with more complex flavors like a miso marinade.
Other Recipes to Try:
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Easy Broiled Miso Halibut
- In a small bowl, combine miso paste, rice vinegar, soy sauce, and ginger.
- Pat halibut filets dry with paper towel. Place halibut filets in a glass dish.
- Using a pastry brush, spread miso mixture all over the tops and sides of the halibut filets. Cover and refrigerate for at least 1 hour.
- Preheat oven broiler to low. Line a sheet pan with parchment paper.
- Place halibut filets on sheet pan. Broil for 7-9 minutes or until internal temperature reaches 130°F.
- Top with mushrooms and green onions. Enjoy!