Grilled Halibut with Charred Carrot and Ginger-Miso Glaze

Instructions

1. 1

   Preheat grill to medium-high heat (400°F). While heating, whisk together miso paste, ginger, rice vinegar, sesame oil, honey, and garlic in a small bowl until smooth. Set glaze aside.

   Tip: Warming the miso mixture slightly helps it combine more smoothly without lumps.

2. 2

   Toss carrot batons with 2 tablespoons of olive oil, half the salt, and quarter of the black pepper. Arrange on a grill-safe tray or skewer on two metal skewers to prevent rolling.

   Tip: Skewering carrots makes them easier to manage and ensures even cooking on the grill.

3. 3

   Place carrots on grill grates and cook for 12-15 minutes, stirring occasionally, until deeply charred and tender. Transfer to a serving plate.

   Tip: Don't move the carrots too frequently; allow them to develop caramelization for better flavor.

4. 4

   Pat halibut fillets dry with paper towels. Brush both sides with remaining 1 tablespoon olive oil and season generously with remaining salt and pepper.

   Tip: Dry fish prevents sticking and helps achieve a better sear on the grill.

5. 5

   Place halibut skin-side down on oiled grill grates. Cook for 4-5 minutes without moving, then carefully flip and cook for another 3-4 minutes until fish flakes easily with a fork.

   Tip: Resist the urge to move the fish early; letting it sit develops a flavorful crust.

6. 6

   During the last minute of cooking the halibut, brush the top surface generously with the ginger-miso glaze.

   Tip: Adding glaze near the end prevents it from burning while allowing flavors to caramelize slightly.

7. 7

   Transfer grilled halibut to serving plates alongside the charred carrots. Drizzle any remaining glaze around the plate.

   Tip: Let the fish rest for 1-2 minutes before serving to retain its moisture.

8. 8

   Garnish with sliced green onions and sesame seeds. Serve immediately while fish and carrots are still warm.

   Tip: Fresh garnish adds brightness and visual appeal to the finished dish.