Grilled Halibut with Lotus Root and Miso-Butter Glaze

Instructions

1. 1

   Prepare the miso-butter glaze by whisking together white miso paste, softened butter, sake, honey, minced ginger, and soy sauce in a small bowl until smooth and well combined. Set aside.

   Tip: Make the glaze while your grill heats for convenience.

2. 2

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

   Tip: If using a stovetop grill pan, medium-high heat over 3-4 minutes is ideal.

3. 3

   Pat the halibut fillets dry with paper towels, then brush both sides lightly with olive oil. Season generously with sea salt and black pepper.

   Tip: Dry fish ensures better browning and a crispier skin when grilled.

4. 4

   Arrange lotus root slices on a plate, drizzle with 1 tablespoon of olive oil, and season with salt and pepper on both sides.

   Tip: Lotus root can be grilled alongside the fish or slightly before for tender results.

5. 5

   Place halibut fillets skin-side down on the hot grill and cook for 4-5 minutes without moving, until the skin becomes crispy and golden brown.

   Tip: Resist the urge to flip too early; letting it sit creates that desirable crust.

6. 6

   Carefully flip the halibut and cook for an additional 3-4 minutes on the flesh side until the fish is opaque and flakes easily with a fork.

   Tip: The fish will cook through but remain moist when handled gently.

7. 7

   Grill the lotus root slices for 2-3 minutes per side until tender inside with golden grill marks on the exterior.

   Tip: Work in batches if needed to avoid overcrowding the grill.

8. 8

   Transfer the grilled halibut and lotus root to serving plates. Spoon the miso-butter glaze over the fish and arrange the lotus root slices beside it.

   Tip: Warm the glaze slightly before plating for better flavor distribution.

9. 9

   Garnish each plate with sliced fresh scallions and toasted sesame seeds. Serve immediately while the fish is hot and crispy.

   Tip: Serve with steamed jasmine rice or a light cucumber salad on the side.