Recipe courtesy of The Adolphus Hotel

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

  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 servings
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6 (6-ounce) Alaskan halibut fillets

1 cup coconut milk

1/2 cup honey

1/2 pound white miso

Vegetable oil


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


  1. 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.


  1. 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.

Sauce for Fish:

  1. Mix all of the juices together. Reduce the mixture by 3/4 and finish with butter and chives.
  2. Place the vegetable mixture in the center of the plate. Place the fillet on top and pour the sauce around the vegetables.

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