White Miso Baked Halibut with Shiitake Recipe

Serves/Makes: 6

Ingredients:

    Halibut:

  • 6 Alaskan halibut fillets (about 6 to 8 ounces each)
  • 1 cup coconut milk
  • 1/2 cup honey
  • 1/2 pound white miso
  • Vegetables:

  • 2 large sweet potatoes parboiled, cooled, and diced in small pieces
  • 2 pounds spinach cleaned and stemmed
  • 1 pound shiitake mushrooms cleaned and quartered
  • Sauce for Vegetables: (mix 3 to 1)

  • 3 parts sweet black vinegar
  • 1 part sesame seed oil
  • Sauce for Fish:

  • 2 cups fresh carrot juice
  • 1 cup fresh apple juice green apple
  • 1/2 cup fresh ginger juice
  • 2 ounce of butter
  • 3 tablespoons chopped chives
How to cook White Miso Baked Halibut with Shiitake:
    Halibut:
  • Marinate the Alaskan halibut fillets overnight in a coconut mule, honey, white miso mixture.
  • Remove the Alaskan halibut fillets from the marinade and drain the excess marinade.
  • Pour a little vegetable oil in a Teflon pan and set the halibut fillets until golden brown on each side.
  • When ready, finish the halibut fillets by placing them in a 350°F (180°C) oven and baking for 10 minutes.
    Vegetables:
  • In a hot saute pan, coated with vegetable oil, saute the sweet potatoes until golden brown.
  • Add the shiitake mushrooms and saute for 2 minutes.
  • Add the vegetable sauce to taste and the spinach.
  • Season to taste, then set it aside and keep warm.
    Sauce:
  • Mix all of the juices together.
  • Reduce the mixture by 3/4 and finish with butter and chives.
    To serve:
  • Place the Vegetable Mixture in the center of the plate.
  • Place the baked halibut fillet on top and pour the sauce around the vegetables and halibut .


This recipe for White Miso Baked Halibut with Shiitake serves/makes: 6

The White Miso Baked Halibut with Shiitake recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Halibut (more Halibut recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Japanese (more Japanese recipes)

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