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    Peak to Plate » All Wild Game » Fish

    Easy Broiled Miso Halibut

    Published: Nov 3, 2022 by Annie Weisz · This post may contain affiliate links.

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    Jump to Recipe

    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!

    miso halibut with shiitakes and green onions.
    Jump to:
    • Why This Recipe Works:
    • Ingredient Notes:
    • Equipment Notes:
    • Step by Step Instructions:
    • A Note On Halibut:
    • Putting it All Together:
    • Recipe FAQ's:
    • Other Recipes to Try:
    • Recipe:
    • Easy Broiled Miso Halibut

    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! Looking for another Asian halibut dish? Try this delicious Halibut Green Curry!

    Ingredient Notes:

    miso halibut ingredients with labels.
    • 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.

    Equipment Notes:

    • 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!

    miso glaze ingredients on yellow cloth.
    Gather the marinade ingredients: miso paste, soy sauce, rice vinegar, and minced ginger.
    whisking miso halibut glaze in glass bowl.
    Mix marinade ingredients together in a small bowl.
    brushing miso glaze on halibut filet.
    Place halibut filets in a glass dish and spread marinade all over the top and sides of the fish. Cover and refrigerate for at least 1 hour.
    miso glazed halibut on pan in oven.
    Place on a parchment paper-lined sheet pan and place under the broiler on low.
    miso halibut broiling in oven.
    Broil for 7-9 minutes or until internal temperature reaches 130°F.
    miso halibut with mushrooms and green onions.
    Top with soy-marinated mushrooms and sliced green onions. Enjoy!

    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.

    halibut filets on slate board.

    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!

    miso halibut with shiitakes and green onions.
    flaking a piece of miso halibut with chopsticks.

    Recipe FAQ's:

    How do you keep halibut moist?

    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.

    Should I rinse halibut before cooking?

    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.

    What flavors go well with halibut?

    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:

    • marinated shiitake mushrooms in jar with ginger.
      Soy-Marinated Shiitake Mushrooms
    • venison poke bowl with chopsticks.
      Venison Poke Bowls
    • venison dumpling soup in bowl on deer hide.
      Venison Dumpling Soup
    • venison udon noodles, 45 degree, up close.
      Spicy Venison Stir Fry with Udon Noodles

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    Recipe:

    miso halibut with shiitakes and green onions.

    Easy Broiled Miso Halibut

    Annie Weisz
    This miso halibut is a fun and super easy way to enjoy your catch. You'll be amazed at how much flavor is packed into this dish with very little effort!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 9 mins
    Marinating Time 1 hr
    Course Main Course
    Cuisine Asian
    Servings 4
    Calories 210 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 4 halibut filets (about 6 oz each, skin on or off)
    • 3 tablespoon red miso paste
    • 1 tablespoon rice vinegar
    • 1 tablespoon soy sauce
    • 1 teaspoon minced ginger
    • ½ cup soy-marinated shiitake mushrooms
    • ¼ cup sliced green onions

    Instructions
     

    • 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!

    Nutrition

    Calories: 210kcalCarbohydrates: 9gProtein: 35gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 83mgSodium: 884mgPotassium: 905mgFiber: 2gSugar: 5gVitamin A: 187IUVitamin C: 1mgCalcium: 28mgIron: 1mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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