Miso Halibut

Miso Halibut with Soba Noodles

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This dish is one of my favorites! It is super flavorful and so satisfying. I really love miso. If you have never had it, it is salty and packed with umami. It’s such a versatile ingredient. I get it at my local Asian grocery store. It is a fermented soy bean paste. It lasts a long time in the fridge too. This recipe definitely has some prep work required, so make sure to read all the way through before making it. Also, you are going to want to marinate the fish as long as you can. 24-36 hours is ideal! So plan ahead:) This gives the fish time to really soak up the flavor. If you don’t have halibut, you can use cod, black cod or sablefish (would be amazing), or salmon.

The mushrooms are a perfect addition and the edamame adds some plant based protein. The soba noodles go perfectly with the fish. They are a bit chewy and absorb the flavors around them. You can also use any other noodle you like, or rice!

I really try to buy wild caught seafood when I can. For the past few years we have been getting our fish from Wile Alaskan Company and have been really pleased with the quality. I know it is flash frozen right after it is caught and they have sustainable fishing practices. Plus, they deliver it right to my door:)

Miso Halibut with Soba Noodles

Course: DinnerCuisine: JapaneseDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

453

kcal
Protein

48

g
Fat

3.6

g
Carbohydrates

50.3

g

Ingredients

  • 2 x 6oz portions of wild caught halibut

  • 2 tbsp white miso paste

  • 2 tbsp mirin

  • 1 tbsp rice vinegar

  • 1/2 tsp grated ginger or ginger paste

  • 1 tsp chopped garlic

  • 3 oz Soba noodles

  • 1/2 cup shelled edamame

  • 8 oz sliced mushrooms (shiitake, baby bella, etc)

  • Sauce
  • 2 tbsp white miso paste

  • 2 tbsp hoisin sauce

  • 1/4 cup water

  • 1 tsp Lakanto brown sugar substitute

  • Sesame seeds and chopped scallions for garnish

Directions

  • Whisk together 2 tbsp miso paste, mirin, vinegar, garlic, and 1/2 tsp ginger. Pour over halibut filets in a shallow container and marinate for 24-36 hours.
  • Preheat oven to 375. Place halibut on a sheet pan lined with foil (do not use parchment). Bake for 10 minutes.
  • While halibut is baking, prepare Soba noodles according to package directions and saute mushrooms in sesame oil until tender.
  • Whisk together sauce ingredients and bring to a boil. Boil for 5 minutes or so to reduce the sauce. Remove from heat.
  • Once halibut is done, set broiler to high and broil for 2-3 minutes. Watch closely so your fish does not burn. This will give it a nice caramelization.
  • Divide soba noodles, mushrooms, edamame, and fish between two bowls and pour miso sauce over the top. Garnish with sliced scallion greens and sesame seeds.

Notes

  • MFP Entry : Sprinkles and the Smiths Miso Halibut with Soba Noodles

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