Miso-glazed Roasted Alaska Halibut With Broccoli-ginger Slaw
Miso-glazed Roasted Alaska Halibut With Broccoli-ginger Slaw
2 tablespoons yellow or white miso (fermented soybean paste)
2 tablespoons mirin
1 tablespoon lite soy sauce
1 tablespoon firmly-packed golden brown sugar
½ teaspoon peeled, finely-grated fresh ginger
4 halibut steaks or fillets (4-6 ounces each), fresh, thawed or frozen
1 tablespoon olive oil
2 teaspoons lightly toasted sesame seeds
Slaw
2 teaspoons peeled, finely grated fresh ginger
½ cup fresh lime juice
2 tablespoons granulated sugar
2 tablespoons mirin
1 tablespoon lite soy sauce
1 package (12 ounces) broccoli coleslaw
1 cup red seedless grapes, halved
1 cup English cucumber, peeled, seeded, halved and thinly sliced (or sliced celery)
1 medium navel orange, peeled, sectioned and coarsely chopped
½ cup fresh mint leaves, torn
¼ cup toasted chopped peanuts, if desired
Heat oven to 400 degrees.
In small bowl whisk together miso, mirin, soy sauce, brown sugar and ginger until well blended; set aside.
Heat an oven-safe skillet over medium-high heat. Rinse any ice glaze from frozen halibut under cold water; pat dry with paper towel. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 4 minutes, until browned. Turn halibut over and sear the other side, about 2 minutes.
Transfer skillet to the oven; bake fish 5 minutes then brush with miso glaze. Bake an additional 6-9 minutes for frozen halibut or 2-5 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
For the slaw: In a large bowl whisk together ginger, lime juice, sugar, mirin and soy sauce until sugar dissolves. Add the broccoli coleslaw, grapes, cucumber, orange sections, mint and peanuts just before serving; toss gently.
To serve: Divide slaw among four plates. Arrange halibut on top of slaw and sprinkle with sesame seeds.
Serves four.
Nutrition values per serving: 420 calories, 13 g fat (2 g saturated) 42 g carbohydrates, 6 g fiber, 36 g protein, 45 mg cholesterol, 645 mg sodium.
Gloria Bradley, Naperville, second place winner in the Alaska Seafood's
"Frozen to Fabulous" recipe contest