Mirin-Glazed Halibut

1. 1

   Preheat the oven to 375.

2. 2

   In a medium saucepan, bring the mirin and sake to a simmer.

3. 3

   Add the marudaizu shoyu and brown sugar and simmer over low heat for 10 minutes, stirring occasionally.

4. 4

   Add the chiles and let cool to room temperature.

5. 5

   Pick out the chiles and transfer 1 cup of the sauce to an 8-inch square baking dish.

6. 6

   Refrigerate the remaining sauce for another use.

7. 7

   Add the halibut to the sauce in the baking dish and marinate at room temperature for 20 minutes, turning several times.

8. 8

   Remove the fish from the marinade and blot dry; reserve the marinade.

9. 9

   Heat the oil in a large nonstick, ovenproof skillet.

10. 10

    Add the halibut and cook over moderately high heat for 2 minutes.

11. 11

    Turn the fillets.

12. 12

    Transfer the skillet to the oven and cook for about 5 minutes, until the fish flakes with a fork.

13. 13

    Meanwhile, pour the reserved marinade into a small saucepan and boil over moderately high heat until slightly reduced, about 5 minutes.

14. 14

    Transfer the halibut to plates and drizzle with the mirin sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.