Ingredients
- •4 halibut fillets (6–8 oz each)
- •1 tsp kosher salt
- •For miso-butter glaze:
- •3 tbsp white miso paste
- •2 tbsp unsalted butter, softened
- •1 tbsp mirin
- •1 tsp honey
- •1 tsp rice vinegar
- •For serving:
- •Steamed sushi rice
- •Sauteed snap peas or bok choy
- •Toasted sesame seeds
- •Sliced scallions
Instructions
1
Season halibut with kosher salt. Place in vacuum-seal bags. Seal gently.
2
Preheat sous vide bath to 128°F (53°C).
3
Submerge and cook for 35–40 min.
4
Mix softened butter, miso, mirin, honey, and rice vinegar until smooth.
5
When fish is done, gently remove and pat dry.
6
Place fillets on a foil-lined sheet pan.
7
Spread miso-butter glaze over the top of each fillet.
8
Broil 2–3 min until caramelized, bubbling, and golden.
9
Serve over rice with snap peas, sesame seeds, and scallions.
Notes
- •White miso is essential - red miso overpowers delicate halibut
- •The butter helps the miso adhere and browns beautifully
- •128F keeps halibut buttery - higher temps make it chalky
- •Works equally well with black cod or sea bass
Nutrition information
Calories
380 cal
Protein
40g
Fat
20g
Carbs
8g
Tags
japanesemisobutterelegant