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Miso-Glazed Halibut with Asian Slaw

Our Halibut recipe is an Asian-accented contest-winner that includes the warming sensation of ginger and combines hot, roasted fish with a cool slaw.
Miso-Glazed Halibut with Asian Slaw
Adapted from a recipe by Gloria Bradley: 2nd Prize Winner in the “Frozen to Fabulous” recipe contest run by the Alaska Seafood Marketing Institute.
Serves 4

Slaw ingredients
2 teaspoons peeled, finely grated fresh ginger
1/3 cup fresh lime juice
1/2 tablespoon organic unrefined cane sugar
2 tablespoons mirin (sweet, low-alcohol rice wine)
1 tablespoon low-sodium soy sauce
4 oz each bok choy, carrots (or yellow bell pepper), and red cabbage, sliced slaw-style
1 cup English cucumber, peeled, seeded, halved and thinly sliced (or sliced celery)
1 medium orange, peeled, sectioned and coarsely chopped
1/3 cup fresh mint leaves, torn
1/4 cup raw or roasted organic cashews or walnuts, chopped

Halibut ingredients
2 tablespoons yellow or white miso (fermented soybean paste)
2 tablespoons mirin
1 tablespoon low-sodium soy sauce
1 tablespoon firmly-packed golden brown sugar
1/2 teaspoon peeled, finely-grated fresh ginger (or 1/4 tsp dried organic ginger)
4 Alaska Halibut fillets (6 oz each), fresh, thawed or frozen
1 tablespoon organic extra virgin olive or macadamia nut oil
2 teaspoons lightly toasted sesame seeds

Slaw instructions
  • In a large bowl whisk together ginger, lime juice, sugar, mirin and soy sauce until sugar dissolves. Add the slaw, cucumber, orange sections, mint and peanuts just before serving; toss gently.

Halibut instructions
  • Heat oven to 400 F. In small bowl whisk together miso, mirin, soy sauce, brown sugar, and ginger until well blended; set aside.
  • Heat an oven-safe skillet over medium-high heat. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel.
  • Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 4 minutes, until browned. Turn halibut over and sear the other side, about 2 minutes.
  • Transfer skillet to the oven; bake fish 5 minutes then brush with miso glaze. Bake an additional 6‒9 minutes for frozen halibut or 2‒5 minutes for fresh or thawed fish. Cook just until fish is opaque throughout.
  • To serve, divide slaw among four plates. Arrange halibut on top of slaw and sprinkle with sesame seeds.

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