Advertisement

Halibut with Japanese Flavors

March/April 1993

Your rating: None Average: 4.7 (9 votes)

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.



READER'S COMMENT:
"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...
Halibut with Japanese Flavors

Ingredients

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

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 160 calories; 3 g fat (0 g sat, 1 g mono); 36 mg cholesterol; 6 g carbohydrates; 3 g added sugars; 24 g protein; 0 g fiber; 378 mg sodium; 539 mg potassium.

Nutrition Bonus: Potassium (15% daily value), Magnesium (24% dv), Selenium (59% dv).

Carbohydrate Servings: 1/2

Exchanges: 3 1/2 very lean meat


More From EatingWell

Recipe Categories

Holiday
New Year's Eve
Ethnic/Regional
Japanese
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
4
Main Ingredient
Fish
Preparation/ Technique
Bake
Meal/Course
Dinner

Publication
March/April 1993
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner