Grilled Halibut with Lotus Root and Miso-Butter Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks fancy but comes together in under an hour. Halibut is naturally lean and packed with omega 3 fatty acids, making it as nutritious as it is delicious. The star here is the miso butter glaze, a simple combination of umami rich paste, sake, and honey that transforms both the fish and the crispy lotus root chips beneath it. What I love most is how quickly everything comes together with minimal fuss, yet somehow tastes like you spent hours in the kitchen. The ginger adds brightness, the sesame seeds provide a satisfying crunch, and your kitchen will smell absolutely incredible.
Ella x
Ingredients
- 4halibut fillets(6 oz each, skin-on)
- 1 largelotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonswhite miso paste
- 4 tablespoonsbutter(unsalted, softened)
- 2 tablespoonssake
- 1 tablespoonhoney
- 1 tablespoonfresh ginger(minced)
- 1 tablespoonsoy sauce
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 2fresh scallions(thinly sliced for garnish)
- 1 tablespoonsesame seeds(white or black, toasted)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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