Halibut with Miso Butter
and charred green beans / rice
- Butter, unsalted - 4 Tbsp
- Cilantro leaves - 2 tsp, chopped
- Miso paste - 1 1/2 Tbsp
- Lime juice - 1 tsp
- Halibut - 1 lb (sub any firm white fish)
- Oil, cooking - 1 Tbsp
- Green beans - 1 lb, trimmed and chopped into 3” / 7.5 cm lengths
- Oil, cooking - 1 Tbsp
- Water - 2 Tbsp
- Chili garlic sauce - 1 tsp (opt; sub another hot sauce)
- Lime juice - 2 tsp
- Coriander, ground - 1/2 tsp
- Rice, uncooked white or brown - 1 cup
- Rice - (Double if making Wednesday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Green beans - Trim and chop green beans. (Can be done up to 5 days ahead)
- Make miso lime butter - Soften butter in microwave for ~10 seconds. Chop cilantro. Mash miso, lime juice (portion for miso butter), and cilantro into softened butter. If you like spice, add in a few drops of your favorite hot sauce. (Can be done up to 5 days ahead)
- Halibut - Rinse fish and pat dry. Season with some salt and pepper.
- Heat a large skillet with oil (portion for green beans) over medium-high heat. Add green beans and saute until they turn bright green, 3 to 4 minutes.
- Add water and chili garlic sauce to green beans and cover. Steam green beans, covered, for 5 minutes. Remove lid and continue to saute green beans until water cooks off and beans are tender and starting to blacken in spots, 4 to 5 minutes more. Remove beans from heat and stir in lime juice (portion for green beans), ground coriander, and some salt and pepper.
- Transfer green beans to a serving plate and cover to keep warm. Return skillet to heat.
- Reduce heat under skillet to medium-low. Add oil (portion for halibut). When oil is heated, add halibut and leave it to sear on one side until golden brown, ~4 minutes.
- Flip halibut and cook the other side until the fish flakes easily, 2 to 4 minutes more.
- If rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
- Serve halibut over rice. Spoon miso butter over top while the fish is still warm so that it melts. Enjoy green beans on the side.
I was unsure how the miso butter and chili sauce would work together, but they complemented each other well. Subbed broccoli for green beans and flounder for halibut. Seasoned the fish with salt and pepper then coated in panko for texture, which was the right call as I steamed the broccoli. Overall, a lovely dinner which came together quickly and packed plenty of flavor.1 Helpful
Deliish! Light & favorable...and very easy to put together.0 Helpful
Made again with cod fillets. Added a green salad. So delicious!0 Helpful
This recipe was really delicious and easy to make. This is my first cooksmarts recipe I made and I will definitely make it again.0 Helpful
Amazing, one of our favorites. I make this at least once a month.0 Helpful
I made this with other white fish and did not use miso just salt, pepper, lemon, oil and onion and parsley. I did roasted Green oeppers and sweet potato mashed and Quimia. It was good0 Helpful