Recipes Cuisine Asian Miso-Glazed Broiled Halibut 4.5 (2) 1 Review 2 Photos This is also good with cod, or any mild white fish. Serve with lime wedges. Recipe by Allyson Published on May 21, 2015 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 15 mins Cook Time: 7 mins Total Time: 22 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients cooking spray ¼ cup miso 2 tablespoons rice wine 2 tablespoons mirin (Japanese sweet rice wine) 1 ½ pounds halibut fillets, bones removed 1 tablespoon sesame seeds Directions Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray. Whisk miso, rice wine, and mirin together in a small bowl until smooth. Place halibut on the baking sheet and cover with 1/2 the miso mixture. Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more. Cook's Note: Use sake instead of rice wine if desired. I Made It Print Nutrition Facts (per serving) 260 Calories 6g Fat 8g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 260 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 54mg 18% Sodium 733mg 32% Total Carbohydrate 8g 3% Dietary Fiber 1g 4% Total Sugars 3g Protein 38g Calcium 112mg 9% Iron 2mg 12% Potassium 813mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved