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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Daily Archives: June 15, 2011

A CookTale
My usual challenge when planning a dinner party is to determine who might be a vegetarian, who might not eat red meat, or who only eats fish or chicken. Last evening I opted to play it safe & by the look of the empty plates I guess it worked.

All seemed to enjoy the look & the taste of the broiled Halibut which was topped with a balsamic ginger glaze before it entered the oven. The glaze added an appealing caramelized finish to the Halibut.

Though there were six of us at the table, the recipe is designed to serve 4.

1-1/2 Pounds of Halibut fillets
1/2 Cup of Sake
1/2 Cup of Mirin
1 Cup of White Miso Paste
1/3 Cup of Sugar
Balsamic Ginger Glaze*

* From Roland Glazes. Find them on Google, or ask for them at a fine food store.

1. Cut the fillet into four 6 ounce pieces.
2. Add the next four ingredients to mixing bowl & whisk into the consistency of sour cream.
3. Place the fillets in a container with a cover & completely coat with the Miso mixture.
3. Refrigerate for at least six hours or preferably overnight.
4. Place the fillets on a cookie sheet & glaze the surface of each with the Ginger Glaze.
5. Turn on the broiler, & when red hot, place the cookie sheet into the oven six inches from the heat for seven to eight minutes depending on the thickness of the fillets. Keep a close eye on them so as not to overcook. An instant thermometer inserted in the center of one should measure no more than 140〫
6. Remove & allow to cool for a few minutes.
7. Time to assemble the plate.