Broiled Halibut with Miso Glaze
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.
Notes: Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way. Shiro miso (sweet or white miso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken.
Sake is a dry rice wine generally available where wines are sold. Junmai, a special designation for sake, denotes sake brewed from rice that has been milled less than other special-designation sakes. More pure than other sakes, junmai has no distilled alcohol added. It is characterized by a well-rounded, rich flavor and body and more acidity than most sakes.
Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supremarket with the Asian or gourmet ingredients.
Pickled ginger--most often served with sushi--can be found in natural-foods stores, Asian markets and in the supermarket produce department.
1/2 other carbohydrate
5 lean meat