Serve with a colorful vegetable stir-fry.
If you can’t find halibut, try substituting swordfish or mahi mahi.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?