Miso-Mirin Glazed Halibut

August 2, 2012 by Kenmore

Glaze this fish with miso and rice wine for an Asian-inspired dish that’s full of flavor.


preparation time
0 mins

cook time




1 cup mirin

0.5 cup sake

0.67 cup white miso paste

0.25 cup sugar

0.5 teaspoons kosher salt

8 6 oz skinless halibut fillets about one inch thick, pin bones removed


Miso-Mirin Glaze

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.


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