A while ago I came across a recipe for broiled salmon with orange and miso glaze that sounded pretty tasty. The dish also fit in with my desire to try to include more fish in my diet. When I got to the fish monger the area around the salmon was a bit busy and I noticed some halibut. In addition to wanting to eat more fish I have been wanting to try different types of fish, though I often get side tracked by the salmon. I could not remember ever having halibut before so I ended up grabbing some even though it was a bit pricey. This broiled halibut with orange and miso glaze was super quick and easy to make. Just mix the orange and miso glaze and broil. I am rather glad that I ended up with the halibut as it was really nice. Halibut is a meatier fish like salmon though not as fatty. It was nice and moist and tender and easily came apart with a fork. The glaze was pretty tasty. The citrus orange went nicely salty miso and the sweet mirin. Using the orange and miso sauce as a glaze was nice and quick though next time, if I have more time, I think I might try marinating the fish in the sauce for a while.
I went with the orange theme for the rest of the meal as well. I had an simple edamame salad with an orange and sesame dressing and some chopped mint. The dressing included orange juice, orange zest, soy, mirin, rice wine vinegar and sesame oil. I also had some shiitake mushrooms sauteed in sesame oil and finished with a splash of orange juice and some zest. Overall it was a light and tasty meal. Miso is is a fermented soybean product from Japan. It is most commonly used in miso soup but it has many applications in Japanese cuisine. You should be able to find miso in the Asian section of your local grocery store or at your local Asian grocery store. Mirin is a Japanese sweet sake that is commonly used in Japanese cuisine. It comes both with and without alcohol. You should be able to find mirin in the Asian section of your local grocery store or at your local Asian grocery store.
Broiled Halibut with Orange and Miso Glaze
- 3 tablespoons miso
- 2 tablespoons orange juice
- 1 tablespoon mirin
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon orange zest
- 4 6 ounce halibut fillets (each about 1 1/2 inches thick)
- Mix the miso, orange juice, mirin, soy sauce, brown sugar and zest in a bowl.
- Place the halibut on a baking pan with the skin side down.
- Brush the top of the halibut with the orange and miso glaze.
- Broil in a preheated oven until the miso blaze starts to bubble, about 3 minutes.
- Cover the halibut with foil and continue to broil until the halibut is cooked, about 4 minutes.
Gretchen Noelle says
This sounds great! I wish I ate more fish.
Your passion is so exciting! This looks like something I NEED TO make! Just a question – do you cook for yourself or do you have to feed other people too? 🙂
Oh look at that. I am licking my computer screen right now. Hehehe.
Jessy and her dog Winnie says
That looks delicious, especially because it has an Asian flair! Yum!
I like halibut for it’s firm texture. Halibut, salmon and cod are three fish that I like when I’m away from Asia.
I love halibut. That’s a new way for me to eat it with the orange and miso glaze. Looks good.
Excellent looking dish. I’ve been meaning to get more fish into my diet as well and I have some edamame sitting in the freezer! Thank you for sharing!
– The Peanut Butter Boy
I think it was a great idea to pair the miso flavored fish with edamame — bringing some Japanese flavors/ingredients together. I love any type of citrus with fish. The tangy flavors brighten everything. I like this dish because it looks healthy and very appetizing at the same time 🙂
Oh yum! I ought to eat more fish because it’s so good for you and I do love it. Your halibut dish looks delectable!
I love fish and trying new recipes with fish! We go to this restaurant in LB which serves salmon with orange sauce, and it is very delicious. your recipe sounds similar. worth giving it a try! thank you for sharing!
It looks and sounds great! I am gonna try this for sure.
I’m not a super huge fan of halibut (a bit thick for my taste), but your version sure looks very flavorful! I agree, we definitely should be getting more fish in our diets 🙂
Peter M says
Fish and citrus were made for each other and I luv halibut.
Laura @ Hungry and Frozen says
This looks great – I love the idea of using miso for things other than soup 🙂
This looks really good. We buy blue hake which is also a firm white fish – and I’m thinking this recipe would work with that also! Thanks!
Orange and miso? I love the combination!
Oh my! This looks lovely and I really adore fish. You are AMAZING in the kitchen…
I love halibut! And with miso and orange? Genius! I seriously cannot wait to try this, Kevin.
Excellent looking dish kevin it looks stunning!!!
I can’t believe you have never had halibut, it is one of my absolute favorites. Great in fish and chips too! Glad you liked it.
I love miso paste and have always wondered how to incorporate it with fish. The recipe looks simple to try :p
I also adore edamame too. The salad looks good!
Looks great as always. Your blog pictures are looking outstanding by the way – did someone upgrade their camera equipment or something?? 🙂
Great job Kevin – the fish looks incredibly tasty – I’m surprised you didn’t invite us all for dinner.
JennDZ - The Leftover Queen says
Looking super super good, Kevin! I don’t really think I have given halibut a fair enough try.
Looks like a great meal! I will definitely have to try this!
javagirlkt's cookin' says
that is a delicious-looking, mouth-watering piece of fish!
cakewardrobe: I am normally cooking for one.
DeborahSW: I picked up and Lowel Ego light and I am now able to take photos without using the flash. I have been really happy with the affect that it has had on my food photography. It was a bit expensive though…
This looks awesome, Kevin. Halibut is such a great fish. I’ll have to try it with miso.
Greg Turner says
This looks amazing! I think I’m totally going to try this recipe
Dani Spies says
I am SO trying this…looks great:)
Wow! that mushrooms looks massive-love it!
noble pig says
Whoa, that is a monster, yummy treat! Man, that just looks so perfect.
My list of ‘must makes’ is getting longer!!!
Kevin- I made this recipe tonight with salmon. It was fantastic! Everyone loved it! Thanks!
Brown Sugar says
Well, I have to say I agree with you on how easy it is to get caught up with just buying salmon!
Thanks for this recipe, and it gives me renewed interest in other kinds of fish!
Pal Ashford says
I made this for 3 nights in a row as per the recommended requirements for fish consumption; 2 – 3 days a week. I did not broil it as a personal preference as I find broiling can zap the moisture out of a dish and you have less control over how much it's cooked and I like my fish medium rare in which it has a silky taste rather than flaky. That's one of the reasons I didn't chose Halibut for this dish. The other being it was way too pricey, but more importantly, it's not as healthy as salmon or as meaty tasting and I also felt the Asian dressing compliments salmon. Also tuna – that would be a great alternative tot he halibut. Following the recipe exactly for the dressing, the first night, I thought there was a bit of a bitter undertone to the taste and not very orange-y tasting, considering it is labeled an orange glaze. I didn't know if it was the saltiness of the miso paste or the orange zest. So the next night I reduced the miso and increased the orange juice, mirin and brown sugar. That really helped. I also decided to go to the original recipe that this one was taken from. I wished I had gone there to begin with, before I cooked this the first night as the reviews were very helpful in addressing my criticisms of it being too salty, requiring a tad more sweetness to offset the saltiness from the miso and bitterness, brought on my the orange zest. It was nice to see that they had the same issues and remedied the dish just as I had. What I also noticed was the original had green onions that was supposed to top off the fish which was completely deleted from this recipe, so I added that the next night and it raised it even further. One of the reviewers offered a tip on adding some ginger to the recipe, reminding everyone in Asian cooking a little ginger is always an essential in Asian cooking. I will definitely add that the next time I cook this. And there will be a next time. So with the help of reviews from Epicurious and my own observation, this is a keeper. I had this with steamed white rice and the edamame salad that's posted on this site as well. Thanks, Kevin, for posting this recipe.