Cover cedar plank in water; soak 2 hours or overnight.
This halibut brings the heat thanks to the hot honey. Pro tip: Make your own hot honey with Hy-Vee honey and red pepper flakes or sriracha.
Servings and Ingredients
|2 tbsp. white miso paste|
|2 tbsp. hot water|
|4 tbsp. Mike's hot honey, divided, plus additional for garnish|
|2 tbsp. seasoned rice vinegar|
|1 tbsp. gingerroot, peeled and grated|
|1 tbsp. Hy-Vee maple syrup|
|1 tbsp. Hy-Vee toasted sesame oil|
|1 tsp. lemon zest|
|2 tsp. lemon juice|
|1 tsp. garlic, peeled and sliced|
|4 (5-to-6-oz.) Fish Market fresh skinless halibut, or cod fillets; 1/2-inch thick|
|½ c. English cucumber, coarsely chopped|
|¼ c. frozen shelled edamame , thawed|
|1 small carrot, peeled and cut into ribbons|
|Black sesame seeds, for garnish|
Things To Grab
- Cedar plank
- Large resealable plastic bag
- Small bowl
- Charcoal or gas grill
For marinade: Whisk together miso and hot water until combined. Whisk in 2 tablespoons hot honey, rice vinegar, ginger root, maple syrup, sesame oil, lemon zest and juice, and garlic.
Reserve 2 tablespoons miso marinade for vegetables. Place fish fillets in large resealable plastic bag. Pour remaining miso marinade over fish; seal bag. Turn bag to evenly coat fish with miso mixture. Marinate in refrigerator 30 minutes.
Combine chopped cucumber, edamame, and carrot ribbons in a small bowl. Toss with 2 tablespoons reserved marinade to coat; set aside.
Preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees). Place soaked plank on hot grill 5 minutes or until lightly smoking, turning halfway through.
Remove fish from marinade; discard miso marinade in bag. Place fish fillets on cedar plank. Grill 10 to 12 minutes or until fish flakes easily with a fork (145 degrees).
To serve, drizzle halibut with remaining 2 tablespoons hot honey. Top with cucumber mixture. Garnish with black sesame seeds, if desired.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 70mg
- Sodium: 380mg
- Total Carbohydrates: 27g
- Protein: 29g