Pan Roasted Halibut with White Miso


  • Four  8oz halibut fillets
  • 2 tbsp canola oil
  • Grey Sea Salt
  • Fresh Ground Pepper

For miso Glaze:

  • 1/4 cup finely minced shallots
  • 1 tsp minced fresh ginger
  • 2 tbsp canola oil
  • 1/2 cup white miso
  • 3 tbsp mirin
  • 2 tsp  fresh squeezed lemon juice
  • 2 tbsp soy sauce
  • 2 tbsp toasted sesame oil



Place minced shallots and ginger in sauce pan with 2tbsp of canola oil and cook  gently over medium heat  until shallots are translucent.   Place cooked shallots into a blender with miso, mirin, lemon juice, soy sauce, and sesame oil.  Blend until smooth and set aside.

Preheat an oven to 425 degrees.

Place  a sauté  or cast iron pan on medium high heat and add canola oil.  Season halibut with salt and pepper to taste. Once pan is very hot,  place halibut fillets into pan.   After a minute baste all the fillets with the hot oil in the pan with a tablespoon and continue cooking for two minutes.   Turn fillets over and baste for another two minutes

Spoon one to two tablespoons of miso glaze over each fillet and then place pan directly into preheated oven.  Cook for an additional 5-6 minutes or until halibut starts to flake and miso glaze starts to brown.  Turn oven onto broil and carefully watch until miso glaze bubbles and turns golden brown.  Remove from oven immediately.  Transfer halibut fillets onto serving plate.

Garnish each plate with addition miso glaze.   

Serving suggestion:  Serve on top of a bed of pan seared wild mushrooms, leeks, and escarole.

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