Grilled Halibut with Bean Sprout and Miso Glaze

Instructions

1. 1

   Prepare the miso glaze by whisking together white miso paste, rice vinegar, and 1 tablespoon of sesame oil in a small bowl until smooth. Set aside.

   Tip: Make this glaze while you prep your other ingredients to save time.

2. 2

   Pat the halibut fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Drying the fish helps it develop a better crust and prevents sticking on the grill.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Brush the grates lightly with olive oil to prevent sticking.

   Tip: If using a cast iron skillet instead, heat it over medium-high heat until very hot.

4. 4

   Brush both sides of each halibut fillet with olive oil, then place skin-side up on the hot grill. Cook for 4-5 minutes without moving.

   Tip: Resist the urge to move the fish; letting it sit helps create a caramelized exterior.

5. 5

   Gently flip the halibut and brush the top surface with the prepared miso glaze. Cook for another 3-4 minutes until the fish flakes easily with a fork and is cooked through.

   Tip: The internal temperature should reach 145°F for perfectly cooked halibut.

6. 6

   While the fish cooks, heat the remaining 2 tablespoons of sesame oil in a large skillet over high heat. Add minced garlic and ginger, stirring for 30 seconds until fragrant.

   Tip: Work quickly during this step to prevent the garlic from burning.

7. 7

   Add the fresh bean sprouts to the skillet and stir-fry for 2-3 minutes, tossing frequently. Pour in the soy sauce and half of the sliced scallions, mixing well. Remove from heat.

   Tip: Bean sprouts cook very quickly, so keep the heat high and don't overcook them or they'll become limp.

8. 8

   Transfer each grilled halibut fillet to a serving plate and top generously with the warm bean sprout mixture. Garnish with remaining scallions and toasted sesame seeds.

   Tip: Serve immediately for the best presentation and texture contrast.

9. 9

   Serve with lemon wedges on the side for diners to add brightness and acidity to their plate as desired.