Grilled Halibut with Bean Sprout and Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent way more effort than you actually did. The halibut gets brushed with a glossy miso and rice vinegar glaze that's both savory and slightly tangy, then topped with a fresh pile of bean sprouts that add a wonderful crunch. Bean sprouts are packed with vitamins and enzymes that support digestion, making this a meal that's as nourishing as it is delicious. The whole thing grills beautifully, leaving you with minimal cleanup while delivering restaurant quality results that'll impress anyone at your table.
Ella x
Ingredients
- 4halibut fillets(6 oz each, patted dry)
- 3 tablespoonswhite miso paste
- 2 tablespoonsrice vinegar
- 710 mlfresh bean sprouts(lightly packed)
- 3 tablespoonssesame oil
- 2 tablespoonssoy sauce
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 3scallions(sliced thin, divided)
- 2 teaspoonssesame seeds(toasted)
- 2 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(cut into wedges)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
Serve with lemon wedges on the side for diners to add brightness and acidity to their plate as desired.
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