These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Broiled Halibut with Miso Glaze
From Athens Locally Grown
<p>This is a classic Japanese take on fish. Doug’s Halibut was the perfect cut for this. I served one steak with some spinach and shitake dumplings and Hon Tsuyu soup base (Fooks) with rice noodles and it served three generously.</p>Source: Modified from Eating Well January 1997 (Entered by mary songster)
8oz. Halibut Steak
1/8 c shiro miso (white miso)
1 Tbl. rice wine or vermouth
1 Tbl mirin
1 Tbl. toasted sesame seeds
lime wedges and pickled ginger for garnish
Step by Step Instructions
- Bring Halibut steak to room temperature. Put rack in oven in the top third. Preheat Broiler Cover Pan in foil and oil (spray works really well)
- Mix together miso, vermouth and mirin. Put Halibut on prepared pan and cover with half the sauce. Broil 3 minutes. Carefully flip Halibut and add other half of sauce to that side. Broil three more minutes. Done
- Put fish on plate sprinkle with sesame seeds and add garnish and serve.
Back to Recipe Listings
Click here to go back to the recipe listings