Creative Meals for Today's Cook

  • Recipes
    • Courses
      • Appetizers
      • Breakfast & Brunch
      • Entrée
      • Sides
      • Salads
      • Soup
      • Baking
      • Desserts
      • Drinks
      • Snacks
      • Pantry
    • Cuisine
      • African
      • Asian
      • German
      • Indian
      • Italian
      • Latin
      • Mediterranean
      • Middle Eastern
      • Western
      • Fusion
    • Main Ingredient
      • Poultry
      • Pork
      • Beef
      • Lamb
      • Seafood
      • Eggs
      • Cheese & Dairy
      • Pasta
      • Rice & Grains
      • Noodles
      • Tofu
      • Vegetables & Fruit
      • Beans & Legumes
    • Diet
      • Vegetarian
      • Vegan
      • Pescetarian
      • Gluten Free
    • Seasons
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Collections
      • Winter Holiday Recipes
      • New Year’s Eve
      • Sports Parties
      • Party Foods
      • Quick & Easy
      • Healthy
      • Fried Goodness
      • Special Occasions
      • Valentine’s Day Recipes
      • Easter Recipes
      • Mother’s Day
      • Grilling Out
      • Thanksgiving
  • Recipe Index
  • Video Gallery
  • Pantry
  • About
  • Contact
  • Privacy Policy

Miso Glazed Halibut with Baby Bok Choy and a Sake Butter Sauce

39 Comments

Miso Glazed Halibut with Baby Bok Choy and a Sake Butter Sauce – sounds like one of those fancy-pants meals, huh? But it’s so easy to make and pretty quick too! 

Miso-Glazed-Halibut4

It was Oscar Wilde who said, “Everything in moderation, including moderation”. 

Generally speaking, I don’t cook with a lot of butter. Believe me, it’s not for a lack of appreciation for the magical ingredient. I certainly never met a hollandaise I didn’t adore!  So when I was thinking of a sauce to serve along with the halibut, I thought about a classic beurre blanc – a French white butter sauce. Sounds great, but I wanted to put a Japanese spin on things. I thought about using sake instead of white wine. Feeling a bit like a creative genius, a quick online search destroyed any idea of culinary gratification that I may have had – this was not an original idea (story of my life). As it turns out, Martha Stewart via Chef Tom Douglas had a recipe for such a sauce. After a quick review of the ingredients, it looked pretty good, so I gave it a whirl. With just a small adaptation, the sake butter sauce was definitely a winner! 

Miso-Glazed-Halibut3

Typically, I choose not to cook with a lot butter. But if Oscar Wilde allows me to enjoy a buttery sauce from time-to-time, well then why the heck not?! Rich and creamy, it pairs beautifully with the garlicy baby bok choy and miso glazed halibut. I’m sure all of this sounds well and good… but who’s got the time and patience to make such a fancy-pant dish? You do! And you know why? Because despite the way it may look and sound, it’s super easy to make and only takes about 35 – 45 minutes. Not too bad for a fancy-pant dish, eh? 

Miso-Glazed-Halibut2

 

 

Miso Glazed Halibut with Baby Bok Choy and a Sake Butter Sauce
 
Print
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
 
Miso Glazed Halibut with Baby Bok Choy and a Sake Butter Sauce - sounds like one of those fancy-pants meals, huh? But it's so easy to make and pretty quick too!
Author: Kathleen | Hapa Nom Nom
Recipe type: Entree
Serves: 4
Ingredients
  • Miso Glazed Halibut
  • 3 tablespoons shiro (white) miso
  • ¼ cup mirin
  • 2 tablespoon low sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, minced
  • 4 (6 ounce) halibut fillets
  • Sake Butter Sauce
  • 9 tablespoons unsalted butter
  • 2 tablespoons peeled julienned ginger
  • 1 tablespoon minced shallots
  • ½ cup + I teaspoon sake
  • 1 tablespoon heavy cream
  • 1 teaspoon fresh lime juice
  • Kosher salt
  • Baby Bok Choy
  • 2 heads baby bok choy, quartered lengthwise
  • 1 tablespoon vegetable oil
  • 2 clove garlic, crushed
  • Kosher salt
  • Toppings
  • dry roasted peanuts, roughly chopped
  • scallions, thinly sliced
Instructions
  1. Add the first 6 ingredients of the miso glaze to a small sauce pan and bring to a simmer over medium-high heat (do not let it boil). Remove from heat and let it cool to room temperature.
  2. Place the halibut fillets on a plate (skin side down). Brush the miso glaze onto the fish and refrigerate for 30 minutes to marinate.
  3. While the halibut fillets are marinating, work on the sake butter sauce. Heat 1 tablespoon of butter in a small saucepan over medium-high heat. Add the ginger and shallots and cook for 2 -3 minutes, stirring frequently. Add ½ cup of sake, bring to a boil, and allow to reduce for about 3minutes. Add the heavy cream and then allow to reduce again for about 2 minutes. Begin to add the butter a tablespoon at a time, allow the butter to melt before before adding another tablespoon. Whisk constantly. Once thick and creamy, remove from heat. Whisk in the remaining tablespoon of sake, lime juice, and ¼ teaspoon Kosher salt. Taste and season with more salt, if needed. Set aside until ready to use.
  4. Position the oven rack about 4- 6 inches away from the heat source and preheat the broiler for 3 minutes. Place the marinated halibut, skin side down, on a sheet pan lined with foil, and cook until the exterior is caramelized and slightly opaque in the center, about 7 -10 minutes, depending on thickness and distance from the broiler.
  5. While the fish is cooking, prepare the bok choy. In a large frying pan, heat a tablespoon of oil over medium high heat. Once the oil is hot and shimmering, add the garlic and cook until fragrant, stirring frequently. Add the bok choy, cut side down, and sprinkle with a pinch of salt. Cook on each side, about a minute per side or until slightly charred. Remove from heat.
  6. Warm the sake butter sauce and whisk over medium heat until it's nice a fluid again. Ladle the sake butter sauce onto the plate. Add the bok choy, halibut, and top with peanuts and scallions. Serve immediately and enjoy!
Notes
* Sake Butter adapted from Martha Stewart via Chef Tom Douglas
3.4.3177

 

 

Miso-Glazed-Halibut-Pin

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Google+ (Opens in new window)

Filed Under: Asian, Blog, Dishes, Easter Recipes, Entrée, Fall, Fusion, Mother's Day, Pescetarian, Recipes, Seafood, Seafood, Special Occasions, Spring, Summer, Valentine's Day Recipes Tagged With: Asian, bok choy, butter, easy, fish, halibut, Japanese, marinade, miso, peanuts, sake, sauce, scallions, seafood

« Kung Pao Chicken Lettuce Wraps
Edamame and Radish Crostini »

Comments

  1. Shelly In Hawaii says

    July 1, 2016 at 12:31 pm

    I made this for dinner last night and it was SO SO SO DELICIOUS!!! I used fresh snapper instead of halibut and it was definitely a restaurant quality meal!! Thanks so much for the recipe!

    Reply
    • hapagirl says

      July 1, 2016 at 7:34 pm

      Yay! I’m so glad you enjoyed the dish, Shelly! And snapper is just a stunning fish! Thanks so much for the note and I hope you have a great weekend!

      Reply
  2. Lokness says

    June 17, 2016 at 3:31 pm

    Sake butter sauce? I didn’t see it wrong, right? I’m drooling over that fish and sauce now. This is going to be my dinner next week.

    Reply
  3. Sabrina says

    June 7, 2016 at 6:52 pm

    Wow, love this recipe! The glaze and sauce sound really delicious!

    Reply
    • hapagirl says

      June 9, 2016 at 7:49 am

      Thanks Sabrina!

      Reply
  4. karalynholland says

    June 3, 2016 at 8:28 pm

    This is so gorgeous and looks like a dish right out of a Michelin starred restaurant! Girl, there’s nothing more discouraging than doing a google search and finding out someone already took your wonderfully creative idea. Dang! But you recovered nicely and adapted it perfectly 🙂 Also, thank you so much for that awesome cookbook. I love it! You did a fantastic job and it could literally be on the shelf at Barnes & Noble. Can’t wait until the day that actually happens too 😉

    Reply
  5. culinaryginger says

    June 3, 2016 at 12:30 pm

    Halibut is one of my favorite fishes so I am very eager to make this dish. Bring on the butter 🙂

    Reply
    • hapagirl says

      June 3, 2016 at 7:59 pm

      Bring on the butter, for sure! 🙂

      Reply
  6. KevinIsCooking says

    June 3, 2016 at 9:45 am

    This sake butter sauce intrigues me and after just making a loaf of sour dough bread I’d eat the two for lunch alone! Beautiful photographs. I have to head to the market and might have to look and see if halibut is there, delicious!

    Reply
    • hapagirl says

      June 3, 2016 at 7:59 pm

      Ooo…. homemade sour dough bread is THE best!!!! I would totally sop up the sake butter sauce with a loaf right out of the oven! Hope you have a great weekend, Kevin 🙂

      Reply
  7. Natasha @ Salt and Lavender says

    June 3, 2016 at 9:13 am

    This looks so good!! I love meals that appear fancy but require minimal work 🙂

    Reply
    • hapagirl says

      June 3, 2016 at 7:44 pm

      Me too! Thanks Natasha!

      Reply
  8. Dawn @ Girl Heart Food says

    June 3, 2016 at 4:18 am

    Totally agree – everything in moderation, including moderation!! I LOVE butter, but obviously I’m not gonna cook with it every single day. If I did, I’m sure I’d never get off the treadmill 😀 This miso glazed halibut with sake butter sauce is seriously calling, er screaming, my name. Halibut is definitely one of my favourite forms of seafood and then paired with this sauce is just heavenly. Pinned! Have a wonderful weekend, Kathleen!

    Reply
    • hapagirl says

      June 3, 2016 at 7:43 pm

      You and me both girl! If that were the case, I’d have to be taking my meals while on the treadmill! But to indulge every once in a while – I think you’ve just gotta do it! Hope you have a great weekend too!

      Reply
  9. Beeta Hashempour says

    June 2, 2016 at 5:21 pm

    It doesn’t matter that Martha had the recipe idea too because I still think you’re a genius for thinking of it!! This looks gorgeousss…like the kind of restaurant meal that will blow your guests socks off. Can’t wait to try this out! 😀

    Reply
    • hapagirl says

      June 3, 2016 at 7:39 pm

      Aww… thanks girl! My husband did actually make the comment that it tasted like something from a restaurant. I told him it was all that butter 😉

      Reply
  10. Miriam @londonkitchendiaries says

    June 2, 2016 at 7:57 am

    Oscar Wilde was a very clever man! It is important to treat yourself every now and then. Love Japanese cuisine so this is right up my alley – you already had me at the miso glazing 🙂

    Reply
    • hapagirl says

      June 3, 2016 at 7:33 pm

      Indeed he was! It’s the little indulgences in life that make it so sweet 🙂

      Reply
  11. Anu - My Ginger Garlic Kitchen says

    June 2, 2016 at 2:56 am

    This looks so yummy and refreshing, Kathleen. Love how beautiful it looks and how delicious and flavorful it has come out! 🙂

    Reply
    • hapagirl says

      June 3, 2016 at 7:32 pm

      Thank you, Anu! Hope you have a nice weekend 🙂

      Reply
  12. Mira says

    June 1, 2016 at 10:24 pm

    Halibut with a nice sauce – priceless! Love it! The dish is beautiful! I agree about “everything in moderation”!

    Reply
    • hapagirl says

      June 3, 2016 at 7:31 pm

      Thanks so much, Mira!

      Reply
  13. Rachelle @ Beer Girl Cooks says

    June 1, 2016 at 6:35 pm

    I feel your pain, girl! There is no feeling of originality in the age of the interwebs. I say do what you want and be proud! I absolutely love your Japanese twist with the sake butter sauce! And I love a dish that looks fancy pants and can be ready in under an hour!

    Reply
    • hapagirl says

      June 3, 2016 at 7:31 pm

      Cheers to that girl! Hope you have a great weekend!

      Reply
  14. Fida | Sweet and Savoury Pursuits says

    June 1, 2016 at 5:58 pm

    Kathleen this is super creative, looks amazing and sounds so incredible. I can’t believe this gourmet dish can be prepared so quickly! Will definitely have to give this halibut a try!

    Reply
    • hapagirl says

      June 3, 2016 at 7:29 pm

      Thanks Fida! Isn’t it just the best when you can get a quick fancy-pants meals 😉

      Reply
  15. nagimaehashi says

    June 1, 2016 at 3:16 pm

    I bet Martha Stewart got that recipe from David Chang! There is no way she came up with something like that herself, and have you noticed lately that she’s got David Chang permanently stuck by her side?? This is SO COOL Kathleen, you know it is totally my type of flavours. I know most people would see this and think it’s a Japanese spin on classic, but I think of this as a Westernised spin on a Japanese classic!!! Sharing!!! This really so so beautiful Kathleen (and OMG you photos as always make me swoon)

    Reply
    • hapagirl says

      June 3, 2016 at 7:21 pm

      Lol! I was a bit surprised to see this under a Martha Stewart recipe too – turns out it’s a Tom Douglas recipe, now it makes sense!

      Reply
  16. FoodGeekGraze says

    June 1, 2016 at 12:11 pm

    i was put in a situation that had me learning and cooking meals from persian cuisine for five solid weeks. it was all-enveloping. it was inspiring. it was luxuriously wonderful. if i did not know better, i believe my tummy was writing a haiku about it nightly 🙂 yesterday, saw all things put back into the land of normal; i am, again, walking blogs and eating with and without borders. i learned yesterday i can make a soup using green pea hulls so i am going to make a go of it and have that for lunch today. this lime-kissed sake butter sauce… hello?!?! i am taking jimi back to the market right now to grab some halibut. i fear i might be taking a bath with that sauce before this is all over. i will return shortly. putting on sneakers…

    Reply
    • FoodGeekGraze says

      June 1, 2016 at 4:49 pm

      i could not resist grabbing some beautiful end of season dungeness. i was thinking your sauce application would be craaazy yum slathered all over ridiculously big chunks of our west coast crab. i am going to go nuts with it tonight as i cook, think of your brilliance, plate up, and shove it in my face while watching the latest episode of “chef’s table”. i predict a 5star evening. thank youuuu 🙂 xoxoxoxo

      Reply
      • hapagirl says

        June 3, 2016 at 7:23 pm

        Omg… I LOVE Dungeness crab!!!! And omg dipping that sweet meat into the sake butter sauce would be out of this world! This is the second time this week I’ve heard someone talk about ‘Chef’s Table’, I’ve gotta see it! If it’s anything like ‘Mind of a Chef’, I’ll be all over it!

        Reply
        • FoodGeekGraze says

          June 4, 2016 at 1:44 am

          i am nuts over “mind of a chef”, kathleen. this is a bit of that and so much more in another direction. the production. the music. the editing. the quality of interview. the insight into their minds. wow wow wow! the “jiro dreams of sushi” director is the one behind this series of phenomenal. be sure to carve out time to watch season1, as well as the two from this season. two enthusiastic paws up! xoxoxo (i ate four bowls of your chili today… two for lunch and two for dinner. i am still full, walking around shamelessly with elastic waisted pants, and feelin’ like a fat happy tick).

          Reply
    • hapagirl says

      June 3, 2016 at 7:18 pm

      That sounds like an amazing situation to be put in – I LOVE Persian cuisine! And a soup using green pea hulls sounds very interesting! I love dishes that make use of what are traditionally considered scraps! Hope you and Jimi enjoy your sake butter bath 😉

      Reply
  17. Marissa (@pinchandswirl) says

    June 1, 2016 at 11:25 am

    I’m all about moderation in moderation – thanks, Oscar! 🙂 Another knock-out, Kathleen. I can imagine about limitless uses for sake butter sauce. Mouth. Is. Watering.

    Reply
    • hapagirl says

      June 1, 2016 at 3:23 pm

      Absolutely! That sake butter sauce is great on veggies, salmon, eggs, etc 🙂

      Reply
  18. Cheyanne @ No Spoon Necessary says

    June 1, 2016 at 10:40 am

    Guuurl, at this point in the culinary world, everyone is reinventing the wheel. Pretty much every great idea has been done before, but that shouldn’t deter you from thinking you have a fabulous idea and executing it!! This dish looks absolutely delicious, Kathleen! Like, send a ton of napkins pronto because my keyboard is covered in drool! I don’t use butter a whole lot either, but every once in a while one MUST indulge! And THIS is how to do it! SO much yum going on here!! Pinned! I’m totally going to make this next time my MIL comes over for dinner! Cheers, sweets! <3

    Reply
    • hapagirl says

      June 1, 2016 at 3:22 pm

      Aw… thanks girl! As far as I’m concerned, a little indulgence from time-to-time is good for you 😉

      Reply
  19. Helen @ Scrummy Lane says

    June 1, 2016 at 10:23 am

    The first thing I thought when I saw this, Kathleen (other than how beautiful it looks) is ‘now here’ s a fancy-pant dish!’

    What a lovely surprise to find out how easy it is to make. This would be so perfect to serve to guests! 🙂

    Reply
    • hapagirl says

      June 1, 2016 at 12:49 pm

      Lol! You gotta have a ‘fancy-pants’ dish from time-to-time, right?! 😉

      Reply

Please leave a comment! Cancel reply

Find a Recipe!

What’s hapa-ning?

Hi there, I'm Kathleen! On Hapa Nom Nom, food is a kind of connection. It’s a new take on fusion, and a deliciously modern way to think about food. Happy eating! Read More…

Subscribe to Hapa Nom Nom and get a FREE cookbook!

Email Address:

Recipes for Spring on Hapa Nom Nom

Recipes for Spring on Hapa Nom Nom

Most Popular Recipes on Hapa Nom Nom

Fish Tacos with Sriracha Aioli Slaw
Build Your Own Bowl
Cuban Sandwich
Vermicelli Noodle Bowl with Pan Seared Salmon

Quick and Easy Recipes on Hapa Nom Nom

Quick and Easy Recipes on Hapa Nom Nom
Creative Commons License
Hapa Nom Nom is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Based on a work at hapanom.com.

Sharing Recipes

All images, recipes, and text on this site are my intellectual property and are protected under copyright. You are welcome to write about my recipe in your own words; however, please re-write the recipe and instructions and link back to Hapa Nom Nom as the original source. Thank you!

Copyright © 2013 - 2016 Hapa Nom Nom LLC · All Rights Reserved · Hapa Nom Nom

Follow via Facebook Follow via Twitter Follow via Pinterest Follow via Instagram Follow via Tumblr Go to Mail to