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Broiled Halibut with Miso Glaze

http://www.eatingwell.com/recipes/broiled_halibut_with_miso_glaze.html

From EatingWell:  January/February 1997, The EatingWell Diabetes Cookbook (2005)

Miso, mirin and sake—three standard ingredients used in Japanese cooking—enhance the mild sweetness of halibut. Deboning halibut steaks is actually a simple procedure, which creates delightful tender morsels of fish. You can substitute halibut fillet, if desired.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Whisk miso, sake (or rice wine) and mirin in a small bowl into a smooth paste.
  2. With a large sharp boning knife, remove skin from halibut steaks. Following the natural divisions created by the bone and cartilage, cut fish from the bone to create 4 small boneless steaks (also called medallions). Trim any dark areas.
  3. Preheat broiler. Line a heavy baking sheet with foil and coat the foil with cooking spray.
  4. Place the halibut medallions on the prepared baking sheet and brush the tops with half the miso glaze. Broil, 3 to 4 inches from the flame, until golden brown, 4 to 5 minutes. Turn the medallions over and brush with the remaining miso mixture. Sprinkle sesame seeds on top and broil until the fish is opaque in the center, 3 to 4 minutes. Serve with lime wedges and pickled ginger.

Nutrition

Per serving : 258 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 54 mg Cholesterol; 9 g Carbohydrates; 37 g Protein; 0 g Fiber; 562 mg Sodium; 12 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 5 very lean meat

Tips & Notes