Sweet white miso and either coconut butter or dairy butter make an incredible savory sauce for topping seared fish. Its a quick, easy and healthy recipe that works with halibut or other firm, white fish filets, as well as seared scallops. if miso is new to you, read more on the South River website, my favorite brand of miso. Serve with Forbidden black rice and a green vegetable such as roast asparagus or steamed snap or snow peas.
Course Entree, fish
Keyword halibut, miso
Non-stick pan with lid
1 1/4poundshalibut filetor other white fish
1/2teaspoonground black pepper
2tablespoonssweet white miso soft at room temperature
2tablespoonsunsalted butterdairy or coconut, soft at room temperature
2teaspoonscoconut oilfor the pan
1/2cupdry sakeor vegetable or fish broth
Cut fish into four equal portions and season with black pepper and granulated garlic. Mix together miso and butter into a smooth paste.
Heat a non-stick pan over medium heat and add coconut oil. Place fish top side down into pan and sear until a golden crust forms. Turn fish over and spread half of the miso-butter paste on top of the filets. Splash in the sake or broth and quickly cover the pan with a lid. Fish will steam finish in 2-4 minutes depending on the thickness as the miso butter melts on top. Fish is done when a digital thermometer reads 145°F.
When fish is done, remove to a plate and keep warm. Use other half of miso butter to whisk with pan juices into a sauce or toss with hot rice.
Recipe from Chef Sally Cameron of AFoodCentricLife.com