Halibut with Japanese Flavors

1 Review
From: EatingWell Magazine March/April 1993

Sweet miso, rice wine and soy sauce infuse halibut with a rich Asian flavor. Thin slices of nori and scallions are a pretty garnish. Make it a meal: Add Cold Soba Noodles and Cucumber Salad for a light summer supper.

Ingredients 4 servings

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  • 1 teaspoon reduced-sodium soy sauce
  • 1 pound halibut fillet, skinned and cut into 4 portions
  • 1 tablespoon rice wine, or dry sherry (see Note)
  • 2 scallions, trimmed, thinly sliced
  • 2 tablespoons white miso paste
  • 1 tablespoon sugar
  • 2 sheets nori seaweed, cut into julienne strips

Preparation

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  • Ready In

  1. Preheat oven to 400 °F. Prepare 4 parchment or foil papillotes (see Tip).
  2. Stir together miso paste, sugar, rice wine (or sherry) and soy sauce in a small bowl until smooth.
  3. Open the papillotes and place a piece of halibut in the center half of each opened paper heart. Brush the miso mixture over the halibut and top with seaweed and scallions. Seal the packages and place them on a baking sheet. Bake until the packages are puffed, 10 to 12 minutes. (You may open one package to check that the fish is opaque.) Transfer to plates; let each diner open his or her own package.
  • To prepare a papillote: Cut a piece of parchment paper or foil about 12 inches by 16 inches. Fold in half an 8-by-12-inch rectangle, then cut into a half-heart shape as you would a Valentine.
  • Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 139 calories; 2 g fat(0 g sat); 0 g fiber; 6 g carbohydrates; 21 g protein; 20 mcg folate; 56 mg cholesterol; 3 g sugars; 3 g added sugars; 218 IU vitamin A; 2 mg vitamin C; 15 mg calcium; 0 mg iron; 393 mg sodium; 522 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 3 1/2 lean meat

Reviews 1

October 19, 2010
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By: weym76
The flavor of this recipe was fantastic. My honey said this is his favorite! I actually had to substitute the halibut for Cod since it's out of season and the recipe was still great! I cooked it for 10 minutes. Served it with rice and snap peas!