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Miso glazed halibut with crispy rice salad

Bring restaurant quality to your home with this easy, flavoured-filled recipe. Made with readily available ingredients like halibut, cherry tomatoes, red onion, cucumber, mint and cilantro, and served with toasted rice salad with a fresh grilled fish vinaigrette. 



Miso Glazed Halibut

  • 6 tablespoons white miso
  • 6 tablespoons soy sauce
  • 1/2 cup honey
  • 1/2 cup olive oil
  • 2-6 oz. halibut fillets


  • 2 teaspoons Fresno chilli pepper, minced
  • 2 cloves garlic, minced
  • 1 tablespoon cilantro stems, chopped
  • 4 tablespoons dark brown sugar
  • 3 1/2 tablespoons fish sauce
  • 4 tablespoons lime juice
  • 2 tablespoons grapeseed oil


Miso glazed halibut 

  1. Whisk the miso, soy, honey, and olive oil together in a bowl until well blended.
  2. Brush the fish with the glaze evenly on both sides. Place the fish on a medium-heat sauté pan, and cook for 6 minutes. Turn the fish to the other side and cook for an additional 6 minutes. Remove from heat until ready to serve. 


  1. Whisk minced Fresno chilli pepper, minced garlic, cilantro, dark brown sugar, fish sauce, lime juice and grapeseed oil in a bowl until emulsified.
  2. Set aside until ready to use. 

Crispy rice salad 

  1. Toast rice in a saute pan over medium-high heat until golden brown (about 10 minutes).
  2. Put in a food processor and pulse lightly until you have coarse granules. Set aside until ready to garnish.
  3. Mix the tomatoes, red onion, cucumber, mint, and cilantro in with the vinaigrette.
  4. Garnish the salad with toasted rice.


  1. Place the cooked fish on top of the salad, and serve. Enjoy! 

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