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

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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.
