Ginger Miso Halibut

A serving of baked halibut topped with a glossy glaze.

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This baked miso halibut features tender halibut fillets coated in a savory-sweet ginger miso glaze made with white miso, honey, soy sauce, and fresh ginger. The fish marinates briefly, then bakes until flaky and moist with a glossy glaze and a touch of chili heat.

Prep Time10

Cook Time17

Marinating Time30

Total Time57

Course: dinner, Main Course

Cuisine: American, Asian, Japanese

Keyword: miso halibut, quick, seafood

Servings: servings

Author: Dahn Boquist

Ingredients

2 tablespoons white miso paste
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons fresh lime juice or rice wine vinegar
1 teaspoon grated fresh ginger
1 to 2 teaspoons chili garlic sauce or sriracha
2 Halibut fillets 8 ounces each

Instructions

For the Ginger Miso Glaze:

In a small bowl, whisk together the miso, honey, soy sauce, lime juice (or rice vinegar), grated ginger, and chili garlic sauce until smooth.
Place the halibut fillets in a shallow dish or a sealable bag and marinate in the refrigerator for 30 minutes.

To Bake the Halibut:

Heat the oven to 400°F.
Remove the halibut from the marinade and place it on a parchment-lined rimmed baking sheet. Spoon any remaining glaze over the fillets.
Bake for 14 to 18 minutes, depending on the thickness of the fillets, until the fish flakes easily with a fork and is opaque throughout.

Notes

Adjust bake time as needed: Thick center-cut halibut fillets may take longer than thinner tail pieces.

Check for doneness: Insert a fork into the thickest part of the fish at an angle and twist gently. The fish should flake easily and appear opaque.

Internal temperature: We prefer halibut cooked to 135°F. The USDA recommends 145°F. Carryover heat will continue cooking the fish for a few minutes after it comes out of the oven.

Customize the heat: One teaspoon of chili oil adds mild warmth. Use two teaspoons for a more noticeable kick.

Fresh ginger makes a difference: Freshly grated ginger adds a bright flavor that balances the savory miso and sweet honey glaze. Ground ginger won't provide the same flavor.

Use a thermometer if you have one: Halibut can go from moist and flaky to dry pretty quickly. I like to pull it from the oven when the thickest part reaches 130°F to 135°F and let carryover heat finish the job while it rests.

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