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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.

Source: EatingWell Magazine, March/April 1993


Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Prepare 4 parchment or foil papillotes (see Tip).

  • Stir together miso paste, sugar, rice wine (or sherry) and soy sauce in a small bowl until smooth.

  • 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 Facts

139 calories; protein 21.4g; carbohydrates 6.3g; dietary fiber 0.2g; sugars 3.3g; fat 1.5g; saturated fat 0.3g; cholesterol 55.6mg; vitamin a iu 218.4IU; vitamin c 1.9mg; folate 20.3mcg; calcium 14.7mg; iron 0.3mg; magnesium 28.3mg; potassium 522mg; sodium 393.5mg; thiamin 0.1mg; added sugar 3g.

3 1/2 lean meat