Miso Honey Halibut

This recipe was delicious!! Originally from the March issue of Chatelaine...I decided to try is seeing as halibut is now fresh not frozen, thank you to a little birdie that told me! Fricking expensive, but delicious! I would suggest not using all the sauce...I found it was a bit over powering. In the recipe it says to generously spread over the fish, in the future I will do a thin layer. I didn't realize that miso paste would be tricky to find. I ended up finding it at local Asian grocer, but I can imagine that Fujiya would have it for sure!

Miso Honey Halibut

4 200g halibut fillets about 3/4" thick

3 tbsp white miso paste

4 tsp honey

1 tsp olive oil

Position rack in the upper third of the oven. Preheat broiler. Line a baking sheet with parchment paper, pat fish dry, and put on lined baking sheet (I just put mine in a casserole dish rubbed with a titch of olive oil).

Combine miso with honey and olive oil in a small bowl.

Generously spread over fish (or not, maybe just a thin layer)

Broil until the tip of a knife inserted in the thickest part of the fish and held for 10 seconds feels warm, about 1o minutes.

I served mine with mashed potatoes, roasted carrots and parmesan asparagus....

Roasted Carrots

8 carrots (I just washed mine really well, or peel them, whatever you prefer)

Cut off the top and end....cut carrot in half, then again in lengths.

Place in a long baking dish, drizzle with olive oil, shake of salt, some pepper, two crushed cloves of garlic and 4 dollops of butter on top. Bake at 400 for around 45 minutes, with a few pokes and turns in between.

Parmesan Asparagus

1 bunch of asparagus (washed with trimmed ends)

lay in a single layer on a cookie sheet, drizzle with olive oil, salt, pepper, with your hands, rub the spears so they are well coated, rearrange in a single layer, sprinkle with parmesan cheese. Bake at 350 (or 400 if you are doing the carrots as well) for 10 minutes.

I am stuffed! That was a great meal!

K