Prepare to embark on a culinary adventure that will transport your taste buds straight to the heart of Japan! This Miso Glazed Halibut with Baby Bok Choy and Sake Butter Sauce is not just a meal; it’s a delightful fusion of flavors that will leave you craving more. With tender halibut fillets coated in a rich, umami-packed miso glaze, paired with the vibrant crunch of baby bok choy and a luxurious sake butter sauce, this dish is perfect for impressing guests or treating yourself to a gourmet experience at home. Ready to elevate your dinner game? Dive into this recipe and discover the secrets to creating this mouthwatering masterpiece!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 2 halibut fillets
- 2 tablespoons miso paste
- 1 tablespoon honey
- 2 baby bok choy, halved
- 1/4 cup sake
- 2 tablespoons unsalted butter
- Sesame seeds for garnish
Instructions
- Pat halibut fillets dry with paper towels and bring to room temperature for even cooking.
- In a small bowl, whisk together miso paste and honey until smooth to create the glaze.
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Brush miso-honey mixture generously over the top of each halibut fillet, ensuring even coverage.
- Place halibut fillets on prepared baking sheet, leaving space between them.
- In a separate skillet, heat a small amount of oil over medium-high heat and quickly sear baby bok choy halves for 2 minutes per side until lightly charred, then set aside.
- Bake glazed halibut in preheated oven for 10-12 minutes, or until fish is opaque and flakes easily with a fork.
- While fish is baking, prepare sake butter sauce by adding sake to a small saucepan and reducing by half.
- Whisk in cold butter gradually to create a smooth, glossy sauce.
- Remove halibut from oven and let rest for 2-3 minutes.
- Plate by placing seared bok choy alongside halibut, drizzle with sake butter sauce.
- Garnish with toasted sesame seeds and serve immediately.
Tips
- Choose Fresh Halibut: For the best flavor and texture, opt for fresh halibut fillets. Look for firm, translucent flesh with a mild aroma.
- Room Temperature is Key: Allow the halibut to come to room temperature before cooking. This ensures even cooking and prevents the fish from becoming tough.
- Perfect Miso Glaze: Whisk the miso paste and honey until smooth to achieve a glossy glaze that clings beautifully to the fish.
- Searing Bok Choy: When searing the baby bok choy, don’t overcrowd the skillet. This allows for a nice char without steaming the vegetables.
- Monitor Baking Time: Keep an eye on the halibut while it bakes. It’s done when it flakes easily with a fork, usually around 10-12 minutes, depending on thickness.
- Sake Butter Sauce: To achieve a silky texture, add the cold butter to the reduced sake gradually, whisking continuously to emulsify.
- Garnish for Flair: Don’t skip the sesame seeds! They add a delightful crunch and an appealing finish to your plated dish.
- Serve Immediately: Enjoy the dish fresh out of the oven for the best taste and presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 35g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 95mg
