After trying sake marinated black cod which I picked up from a local Japanese supermarket, I want to make something similar with halibut fillets since they are in season. But I couldn’t find a sake marinade recipe so I opted for miso instead. This miso marinade halibut recipe is adopted from Nobu’s miso black cod. I find that halibut is not as fatty as black cod, so be sure not to over cook the fillets!
Ingredients (serves 2):
- 3 tbsp sake
- 3 tbsp mirin
- 3 tbsp miso paste (white miso preferred, I used mixed miso since that’s what I have)
- 2 tbsp sugar
- 2 halibut fillets, about 1/2 pound each
- In a small sauce pan, bring sake and mirin to a boil. Boil the mixture for 15-20 seconds to evaporate the alcohol then turn heat down to low. Add the miso paste and whisk until completely dissolved. Turn the heat up to high again, add in the sugar and whisk constantly to ensure sugar doesn’t burn. Once the sugar has dissolved, remove from heat and let mixture cool to room temperature.
- Thoroughly dry the halibut fillets with paper towels. Place the fillets in a glass dish or container and pour the marinade over the fillets. Using your hands, rub the marinade on both sides of the fillets. Cover the dish or container with plastic wrap and let it marinate in the refrigerator for at least 8 hours, preferably over night or longer.
- To Cook The Halibut: Preheat the over to 400F and line a baking try with parchment paper. Using a pastry brush or a paper towel, lightly brush off excess miso marinade from the fillets. On the stovetop, heat a bit of oil in a non-stick pan over medium high heat. Add the fillet (skin side up if it your fillet has skin) and cook until the bottom side is brown, about 2-3 minutes. Flip the fillet and cook until the other side is brown, then transfer the fillets to the baking tray. Put the tray in the preheated oven and roast the fillets for 5-8 minutes, until fish is opaque and flakes easily. The cooking time will depend on the thickness of your fillets.
- You can use a oven safe pan such as a cast-iron skillet to cook the fish both on the stovetop and in the oven. Simply put your pan/cast-iron skillet into the preheated oven once your fillets have been browned on both sides.
- I marinated the fish for 8 hours in my initial attempt and found that the miso flavor were not as strong as I’d like it to be. So if you like a stronger miso flavor, be sure to marinate the fish over night (24hrs) or longer.