White Miso Marinated Halibut with Shiitake, Spinach, Sweet Potatoes, and Carrot Ginger Sauce

Total Time:
40 min
15 min
25 min

6 servings

  • Halibut:
  • 6 (6-ounce) Alaskan halibut fillets
  • 1 cup coconut milk
  • 1/2 cup honey
  • 1/2 pound white miso
  • Vegetable oil
  • Vegetables:
  • 2 large sweet potatoes, parboiled, cooled and diced in small pieces
  • 1 pound shiitake mushrooms, cleaned and quartered
  • 2 pounds spinach, cleaned and stemmed
  • 3 ounces sweet black vinegar
  • 1 ounce sesame seed oil
  • Sauce for Fish:
  • 2 cups fresh carrot juice
  • 1 cup fresh apple juice
  • 1/2 cup fresh ginger juice
  • 2 ounces butter
  • 3 tablespoons chopped chives
  • Halibut: Marinate the halibut overnight in a coconut milk, honey, white miso mixture. Remove the fish from the marinade and drain the excess marinade. Pour a little vegetable oil in a pan and sear the fillet until golden brown on each side. When ready, finish the fillet by placing it in a preheated 350 degree F oven and baking for 10 minutes.

  • Vegetables: In a hot saute pan, coated with vegetable oil, saute the sweet potatoes until golden brown. Add the mushrooms and saute them for 2 minutes. Stir in the spinach. Combine the black vinegar and sesame seed oil in a small bowl. Add the sauce, to taste, and stir into the sweet potato mixture. Season, to taste, then set it aside until ready to serve.

  • Mix all of the juices together. Reduce the mixture by 3/4 and finish with butter and chives.

  • Place the vegetable mixture in the center of the plate. Place the fillet on top and pour the sauce around the vegetables.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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