BROILED HALIBUT WITH MISO GLAZE
1/4 cup shiro miso (sweet white miso paste)
2 tablespoons Japanese sake or Chinese rice wine
2 tablespoons mirin (sweet rice wine)
1 1/2 lbs halibut steaks; cut into 4 medallions
1 tablespoon sesame seeds
1 set lime wedges; for garnish
1. Preheat broiler. Line a heavy baking sheet with aluminum foil. Lightly oil foil or coat with non-stick cooking spray; set aside.
2. In a small bowl, whisk miso, sake (or rice wine) and mirin into a smooth paste.
3. Place halibut medallions on prepared on prepared baking sheet and brush tops with half the miso glaze. Broil, 3 to 4 inches from the flame, until golden brown, 4 to 5 minutes. Turn medallions over and brush with remaining miso mixture. Sprinkle sesame seeds on top and broil until fish is opaque in the center, 3 to 4 minutes. Serve with lime wedges.
*NOTE: Miso, mirin and sake - three standard ingredients used in Japanese cooking - enhance the mild sweetness of halibut.
** INGREDIENT TIP: Miso (fermented bean paste) and mirin (a low-alcohol sweet rice wine) are sold at health-food stores and Asian markets. The dry rice wine called sake is generally available where wines are sold.
Yields 4 servings
CALORIES: 200; PROTEIN: 29g; CARBS: 5g; FAT: 5g; SODIUM: 590mg; CHOL: 42mg; FIBER: 1g.
-->> Return HOME