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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Broiled Halibut with Orange and Miso Glaze

[heart_this] · Apr 2, 2008 · 39 Comments

Broiled Halibut with Orange and Miso Glaze

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

Broiled Halibut with Orange and Miso Glaze

Prep Time: 15 minutes Cook Time: 7 minutes Total Time: 22 minutes Servings: 3
ingredients
  • 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)
directions
  1. Mix the miso, orange juice, mirin, soy sauce, brown sugar and zest in a bowl.
  2. Place the halibut on a baking pan with the skin side down.
  3. Brush the top of the halibut with the orange and miso glaze.
  4. Broil in a preheated oven until the miso blaze starts to bubble, about 3 minutes.
  5. Cover the halibut with foil and continue to broil until the halibut is cooked, about 4 minutes.
Similar Recipes:
Salmon Teriyaki
Misoyaki Salmon

Food, Japanese, Low-carb, Main Course, Recipe, Seafood

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Reader Interactions

Comments

  1. Gretchen Noelle says

    April 3, 2008 at 1:08 am

    This sounds great! I wish I ate more fish.

    Reply
  2. cakewardrobe says

    April 3, 2008 at 1:15 am

    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? 🙂

    Reply
  3. Ben says

    April 3, 2008 at 1:35 am

    Oh look at that. I am licking my computer screen right now. Hehehe.

    Great recipe.

    Reply
  4. Jessy and her dog Winnie says

    April 3, 2008 at 1:35 am

    That looks delicious, especially because it has an Asian flair! Yum!

    Reply
  5. tigerfish says

    April 3, 2008 at 1:45 am

    I like halibut for it’s firm texture. Halibut, salmon and cod are three fish that I like when I’m away from Asia.

    Reply
  6. Helene says

    April 3, 2008 at 2:23 am

    I love halibut. That’s a new way for me to eat it with the orange and miso glaze. Looks good.

    Reply
  7. Nick says

    April 3, 2008 at 2:57 am

    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

    Reply
  8. Christine says

    April 3, 2008 at 3:52 am

    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 🙂

    Reply
  9. cakebrain says

    April 3, 2008 at 4:47 am

    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!

    Reply
  10. farida says

    April 3, 2008 at 5:27 am

    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!

    Reply
  11. chriesi says

    April 3, 2008 at 6:26 am

    It looks and sounds great! I am gonna try this for sure.

    Reply
  12. Manggy says

    April 3, 2008 at 6:57 am

    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 🙂

    Reply
  13. Peter M says

    April 3, 2008 at 7:53 am

    Fish and citrus were made for each other and I luv halibut.

    Reply
  14. Laura @ Hungry and Frozen says

    April 3, 2008 at 10:10 am

    This looks great – I love the idea of using miso for things other than soup 🙂

    Reply
  15. HoneyB says

    April 3, 2008 at 10:28 am

    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!

    Reply
  16. Ginny says

    April 3, 2008 at 11:59 am

    Orange and miso? I love the combination!

    Reply
  17. Maya says

    April 3, 2008 at 2:37 pm

    Oh my! This looks lovely and I really adore fish. You are AMAZING in the kitchen…

    Reply
  18. Elle says

    April 3, 2008 at 2:51 pm

    I love halibut! And with miso and orange? Genius! I seriously cannot wait to try this, Kevin.

    Reply
  19. Rosie says

    April 3, 2008 at 3:01 pm

    Excellent looking dish kevin it looks stunning!!!

    Reply
  20. Katerina says

    April 3, 2008 at 3:08 pm

    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.

    Reply
  21. carolyn says

    April 3, 2008 at 4:24 pm

    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!

    Reply
  22. DeborahSW says

    April 3, 2008 at 5:19 pm

    Looks great as always. Your blog pictures are looking outstanding by the way – did someone upgrade their camera equipment or something?? 🙂

    Reply
  23. giz says

    April 3, 2008 at 5:47 pm

    Great job Kevin – the fish looks incredibly tasty – I’m surprised you didn’t invite us all for dinner.

    Reply
  24. JennDZ - The Leftover Queen says

    April 3, 2008 at 6:49 pm

    Looking super super good, Kevin! I don’t really think I have given halibut a fair enough try.

    Reply
  25. MARICHELLE says

    April 3, 2008 at 7:29 pm

    YUM!

    Reply
  26. Pam says

    April 3, 2008 at 8:06 pm

    Looks like a great meal! I will definitely have to try this!

    Reply
  27. javagirlkt's cookin' says

    April 3, 2008 at 8:17 pm

    that is a delicious-looking, mouth-watering piece of fish!

    Reply
  28. Kevin says

    April 3, 2008 at 9:27 pm

    cakewardrobe: I am normally cooking for one.

    Reply
  29. Kevin says

    April 3, 2008 at 9:32 pm

    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…

    Reply
  30. StickyGooeyCreamyChewy says

    April 3, 2008 at 11:42 pm

    This looks awesome, Kevin. Halibut is such a great fish. I’ll have to try it with miso.

    Reply
  31. Greg Turner says

    April 4, 2008 at 12:53 am

    This looks amazing! I think I’m totally going to try this recipe

    Reply
  32. Dani Spies says

    April 4, 2008 at 3:58 am

    I am SO trying this…looks great:)

    Reply
  33. Pixie says

    April 4, 2008 at 6:57 am

    Wow! that mushrooms looks massive-love it!

    Reply
  34. noble pig says

    April 4, 2008 at 11:24 pm

    Whoa, that is a monster, yummy treat! Man, that just looks so perfect.

    Reply
  35. Jan says

    April 10, 2008 at 6:47 am

    My list of ‘must makes’ is getting longer!!!

    Reply
  36. StickyGooeyCreamyChewy says

    April 28, 2008 at 11:46 pm

    Kevin- I made this recipe tonight with salmon. It was fantastic! Everyone loved it! Thanks!

    Reply
  37. Brown Sugar says

    August 18, 2008 at 9:59 pm

    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!

    Cindy H
    http://www.jbkpottery.com

    Reply
  38. Jeff says

    June 18, 2010 at 12:30 pm

    Top cook

    Reply
  39. Pal Ashford says

    April 2, 2016 at 12:48 am

    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.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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