Hot Honey and Miso-Glazed Halibut

Recipe

Main Dish
Hot Honey and Miso-Glazed Halibut

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User Rating

5 out of 5 stars
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3 ratings

Recipe Data

4
Servings
40min
Prep
3hr20min
Total

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    Description

    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. 

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    • Fork

    Directions

    1. Cover cedar plank in water; soak 2 hours or overnight. 

    2. 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. 

    3. 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. 

    4. Combine chopped cucumber, edamame, and carrot ribbons in a small bowl. Toss with 2 tablespoons reserved marinade to coat; set aside. 

    5. 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. 

    6. 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). 

    7. To serve, drizzle halibut with remaining 2 tablespoons hot honey. Top with cucumber mixture. Garnish with black sesame seeds, if desired. 

    Nutrition facts

    Servings

    270 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 70mg
    • Sodium: 380mg
    • Total Carbohydrates: 27g
    • Protein: 29g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 2%
    0%
    Vitamin D 35%
    0%
    Potassium 15%