Miso-Glazed Halibut

  • Yield 4 servings

This recipe requires overnight refrigeration. Substitute bass for halibut, if desired.


1 cup white (shiro) miso
1/4 cup sake
1/4 cup mirin or medium-dry sherry
1 tablespoon dark brown sugar
4 (6-ounce) halibut fillets
1 teaspoon extra-virgin olive oil


  1. Combine the miso, sake, mirin and brown sugar in a small saucepan. Bring to a boil over medium heat.
  2. Reduce the heat to low and simmer for 2 minutes, stirring occasionally.
  3. Place in a small bowl and cool completely.
  4. Spread 1/3 of the miso marinade in a glass baking dish. Add the halibut fillets skin side down. Spread the remaining marinade over the fillets.
  5. Marinate, covered with plastic wrap, in the refrigerator for 12 to 24 hours.
  6. Scrape the marinade from the fillets and pat dry. Brush with the olive oil.
  7. Grill for 8 minutes or until the fish flakes easily, turning once.

Recipe reprinted with permission from the Junior Leage of Chicago, Peeling the Wild Onion, a Collection of Chicago Culinary Culture (the Junior League of Chicago, 2008)



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