Monday, June 1, 2009
Miso Marinated Halibut over Soba Noodles
We'll definitely be eating this again! Yum, yum, yum. I didn't want to toss the marinade so I went ahead and reduced it in a pan, then added a few more ingredients to round out the flavor. Worked great! Thanks Gayle for a total keeper. :-)
Just as an aside...wild Alaskan halibut falls into the "moderate" category for mercury levels and should just be eaten once a month at most if you're a healthy non-pregnant adult. I'm guessing that this would be great made with wild Alaskan salmon too, which you can eat as much of as you'd like.
Miso Marinated Halibut:
(marinade narrated to me from the back seat of our car by my godmother Gayle Donsky :-)
1/3 cup sake
1/3 cup mirin
1/3 cup miso (I used white)
3 Tbs brown sugar (I use less or it's a bit too sweet for...usually 1-2)
2 Tbs soy sauce
halibut steaks (any sturdy white fish will do)
rice wine vinegar
chopped green onions to garnish
Mix sake, mirin, miso, brown sugar, and soy sauce in a large ziplock bag, then add fish (I was going to use black cod, but the fresh wild halibut looked really good today).
Marinate for up to 12 hrs...I marinated for ~6.
Pour marinade into a skillet and cook until the sauce thickens and turns a nice coppery color.
Transfer sauce to a small bowl and add ~1-2 Tbs of rice wine vinegar, ~1 tsp of chili-garlic sauce, and some water to thin the sauce to taste and set aside.
Preheat broiler on high with the rack 6" away from the flame.
Melt a bit of butter and canola oil in an oven-safe skillet.
Place halibut skin side down in pan and sear for about 3-4 minutes, then place under broiler until done.
Boil the soba noodles in the last 4-5 minutes of the fish cooking.
Serve fish over noodles, dressed with a little sauce and topped with green onions.
Saute some snow peas to round out this wonderfully easy meal.
We gave this one 4 thumbs way up in our house.