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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.
SERVES
2
Ingredients
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
Vinaigrette
- 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
Directions
Miso glazed halibut
- Whisk the miso, soy, honey, and olive oil together in a bowl until well blended.
- 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.
Vinaigrette
- Whisk minced Fresno chilli pepper, minced garlic, cilantro, dark brown sugar, fish sauce, lime juice and grapeseed oil in a bowl until emulsified.
- Set aside until ready to use.
Crispy rice salad
- Toast rice in a saute pan over medium-high heat until golden brown (about 10 minutes).
- Put in a food processor and pulse lightly until you have coarse granules. Set aside until ready to garnish.
- Mix the tomatoes, red onion, cucumber, mint, and cilantro in with the vinaigrette.
- Garnish the salad with toasted rice.
Serve
- Place the cooked fish on top of the salad, and serve. Enjoy!
