Halibut with Orange-Miso Sauce and Fennel Salad

Name: Halibut with Orange-Miso Sauce and Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fresh orange juice; 1 1/2 teaspoons red miso; 1 1/2 teaspoons fresh lime juice; 1 1/2 teaspoons minced peeled fresh ginger; 1 1/2 teaspoons minced shallot; 1/2 teaspoon togarashi (Japanese spice blend; see Note); 1/4 cup plus 1 tablespoon extra-virgin olive oil; Sea salt; Freshly ground pepper; 2 tablespoons softened unsalted butter, plus more for greasing; Four 6-ounce skinless halibut fillets, about 3/4 inch thick; 1 medium fennel bulbhalved lengthwise, cored and thinly shaved on a mandoline; 12 cherry tomatoes, halved

Servings: persons

1 1/2 cups fresh orange juice
1 1/2 teaspoons red miso
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons minced shallot
1/2 teaspoon togarashi (Japanese spice blend; see Note)
1/4 cup plus 1 tablespoon extra-virgin olive oil
Sea salt
Freshly ground pepper
2 tablespoons softened unsalted butter, plus more for greasing
Four 6-ounce skinless halibut fillets, about 3/4 inch thick
1 medium fennel bulbhalved lengthwise, cored and thinly shaved on a mandoline
12 cherry tomatoes, halved

1
Preheat the oven to 400.
2
In a medium saucepan, bring the orange juice to a boil.
3
Simmer over moderate heat, stirring, until reduced to 3/4 cup, 8 minutes.
4
Whisk in the miso, lime juice, ginger, shallot and togarashi.
5
Cook for 1 minute, then remove from the heat; gradually whisk in 1/4 cup of the olive oil.
6
Season the sauce with salt and pepper and keep warm over very low heat.
7
Butter a large ceramic baking dish.
8
Season the halibut fillets with salt and pepper and arrange them in the dish.
9
Gently rub the fish with the 2 tablespoons of softened butter.
10
Add 1/4 cup of water to the dish and bake for 8 to 10 minutes, until the fish is just cooked through.
11
Meanwhile, in a medium bowl, toss the fennel and tomatoes with the remaining 1 tablespoon of olive oil.
12
Season the salad with salt and pepper.
13
Transfer the fish to plates and mound the fennel salad alongside.
14
Drizzle the fish with the warm orange-miso sauce and serve.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups fresh orange juice, 1 1/2 teaspoons red miso, 1 1/2 teaspoons fresh lime juice, 1 1/2 teaspoons minced peeled fresh ginger, and more.

Yes, Halibut with Orange-Miso Sauce and Fennel Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!