Serve with a colorful vegetable stir-fry.
If you can’t find halibut, try substituting swordfish or mahi mahi.
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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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