Glaze this fish with miso and rice wine for an Asian-inspired dish that’s full of flavor.
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482 per serving
- 1 cup mirin
- 1/2 cup sake
- 2/3 cup white miso paste
- 1/4 cup sugar
- 1/2 teaspoons kosher salt
- 8 6 oz skinless halibut fillets, about one inch thick, pin bones removed
- canola oil
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved. Add sugar and salt and cook over moderate heat, whisking, just until dissolved. Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Let sit for 5 minutes (can sit in marinade for up to 2 hours).
Preheat the oven to 400°F. Heat a sauté pan and add a small film of canola oil. Scrape the marinade off the fish and reserve marinade. Pat fish dry with a paper towel. Sear the fish and cook over high heat until browned, about 2 minutes. Flip the fish onto a heavy rimmed sheet pan with browned side up and roast for about 8 minutes, until flaky.
While the fish is cooking, reduce reserved marinade for 2 minutes. Do not over reduce or it will get thin and grainy. Serve fish with a small spoonful of sauce.