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Broiled Miso-Marinated Halibut


Serves four.

  • To learn more, read:
    Quick Fish
  • by from Fine Cooking
    Issue 90

  • 1/4 cup white miso paste
  • 1/4 cup sake or dry white wine
  • 1/4 cup mirin
  • 2 tsp. soy sauce
  • 1/4 tsp. Asian sesame oil
  • Four 6-oz. skinless halibut fillets

In a large bowl, whisk the miso, sake, mirin, soy sauce, and sesame oil until combined. Add the halibut, turn to coat with the marinade, cover, and refrigerate for 30 minutes.

Position a rack 4 inches from the broiler element and heat the broiler to high. Line a heavy-duty rimmed baking sheet with foil and set a flat metal rack in (or over) the pan. Remove the fish from the marinade and arrange it on the rack, skinned side up. With a brush, generously dab and drizzle some of the marinade over the fish. Broil the fish until it’s brown in spots, 3 to 4 minutes. Gently flip it with a spatula and dab most or all of the remaining marinade on the second side. Broil until the fish is browned in spots, flaky, moist, and just cooked through (use the tip of a paring knife to check), 3 to 5 minutes more.


If you can’t find halibut, try substituting swordfish or mahi mahi.

Serving Suggestions

Serve with a colorful vegetable stir-fry.

nutrition information (per serving):
Calories (kcal): 430, Fat (kcal): 26, Fat Calories (g): 230, Saturated Fat (g): 4.5, Protein (g): 30, Monounsaturated Fat (g): 15, Carbohydrates (mg): 12, Polyunsaturated Fat (mg): 2.5, Sodium (g): 920, Cholesterol (g): 85, Fiber (g): 3,

Photo: Scott Phillips

I've cooked this recipe a couple times now with black cod and it is delicious! The deep buttery flavor of the black cod is a nice balance for this lighter marinade. Pieces were medium-thickness so the fish cooked fully by the time the glaze caramelized. I also reapplied the glaze a couple times while broiling to keep the glaze moist and prevent it from burning.

Not even close to the Japanese restaurant dish after which this recipe is modeled. Followed the recipe exactly with all the right ingredients, but the miso glaze is too mild and lacks deep flavor. Halibut overcooks (even at minimum time specified) by the time miso glaze caramelizes.

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